Almond Flour Chocolate Chip Zucchini Muffins
Zucchini muffins are fluffy, moist and the easiest muffin recipe to make! Naturally gluten free, everyone loves these chocolate chip muffins!

Zucchini season y’all. Sorry not sorry for really getting excited about seasonal fruits and veggies buuuut zucchini is a fan favorite and I am here for it.

If you love you some zucchini baked goods this time of year, you have got to try this zucchini bread, these zucchini squares, these double chocolate zucchini muffins, or these zucchini pancakes. You cannot go wrong. I mean, I have a bunch more zucchini recipes in savory dishes, so check out this massive roundup if you want some more zucchini inspo!

Almond Flour Chocolate Chip Zucchini Muffins

Ingredients for these zucchini muffins:

  • zucchini
  • natural peanut butter (or favorite nut butter)
  • agave nectar (honey or maple syrup works)
  • eggs
  • blanched almond flour
  • baking powder
  • sea salt
  • chocolate chips

How to make gluten free zucchini muffins:

Grate the zucchini into the center of a clean, thin dish towel. Keep it in the towel and place the towel in a strainer in the sink.

In a bowl, whisk together the peanut butter, agave nectar, and eggs. Add the almond flour, baking powder, and sea salt. Whisk to combine.

Add in the chocolate chips to the bowl. You can use any chocolate you like! I cut up a chocolate bar and got more rustic, non-uniform chunks.

Gather the corners and edges of the dish towel and squeeze any excess liquid from the zucchini into the sink. Really take the time to squeeze out as much liquid as possible. If the zucchini stays wet, the muffins could get soggy.

Place the shredded zucchini into the bowl and fold everything together. Line the muffin tins with papers and fill each tin almost all the way. Bake for 25 minutes and remove from the oven. Transfer them to a cooling rack and enjoy!!

Almond Flour Chocolate Chip Zucchini Muffins

More zucchini recipes to try:

Print

Chocolate Chip Zucchini Muffins

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 12 1x
  • Category: dessert
  • Method: oven
  • Cuisine: zucchini
  • Diet: Gluten Free
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Description

The perfect family-friendly recipe to make with all the zucchini in your garden! They’re fluffy and moist and the easiest muffin recipe to make ever!!


Scale

Ingredients

  • 1 large zucchini, grated (measuring about 1 cup after shredding and liquid squeezed out)
  • 1/3 cup natural peanut butter (or favorite nut butter)
  • 1/3 cup agave nectar (honey or maple syrup works)
  • 2 eggs
  • 1 cup blanched almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup chocolate chips, or chopped chocolate bar

Instructions

  1. Preheat your oven to 350F.
  2. Grate the zucchini into the center of a clean, thin dish towel.
  3. Keep it in the towel and place it in a strainer in the sink.
  4. In your bowl, whisk together the peanut butter, agave nectar, and eggs.
  5. Add the almond flour, baking powder, and sea salt.
  6. Whisk to combine.
  7. Add in the chocolate chips to the bowl.
  8. Gather the corners and edges of the dish towel and squeeze any excess liquid from the zucchini into the sink.
  9. Place the shredded zucchini into the bowl and fold everything together.
  10. Line the muffin tins with papers and fill each tin almost all the way.
  11. Bake for 25 minutes and remove from the oven.
  12. Transfer them to a cooling rack.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 139
  • Sugar: 12.4g
  • Sodium: 28mg
  • Fat: 7.5g
  • Saturated Fat: 2.4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 14.8g
  • Fiber: 1.1g
  • Protein: 4.4g
  • Cholesterol: 29mg

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Enjoy!! xo