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!
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!!
More zucchini recipes to try:
- Fudgey Zucchini Brownies
- Lemon Zucchini Burrata Pasta
- Vegan Zucchini Chickpea Burgers
- Chocolate Chip Zucchini Bread
- Gluten Free Chocolate Zucchini Muffins
Chocolate Chip Zucchini Muffins
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!!
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
- Preheat your oven to 350F.
- Grate the zucchini into the center of a clean, thin dish towel.
- Keep it in the towel and place it in a strainer in the sink.
- In your 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.
- Gather the corners and edges of the dish towel and squeeze any excess liquid from the zucchini into the sink.
- 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.
Nutrition Info:
- 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
Enjoy!! xo
Joy says
These are amazing. My son has celiac, so I am always on the hunt for a gluten free muffin recipe. Most that I make are not fluffy. But, these are so fluffy! I also love that they are refined sugar free. They taste amazing. Thank you!!!
Lindsay Grimes Freedman says
Yay!! I’m so happy you guys loved them!! xo
Selma Guttin says
Loved these muffins!! Serve them for breakfast, everyone loved them.
Thank you for the recipe
Lindsay Grimes Freedman says
Yay! I’m so happy they were a hit!! xo
Nicole says
These look amazing! I’m about to make them, but I don’t have muffin tins. How long would you suggest I bake them in a dish pan?
Lindsay Grimes Freedman says
Eep! I’m not sure! I’d go with 20 minutes and then check in on them! Let me know how it goes!! xo
LInda Panacek says
I do not usually write reviews but these are great. There moist flavorful. I just added some cinnamon made them with half agave and maple syrup.
Lindsay Grimes Freedman says
Hi Jodi! No, I wouldn’t recommend coconut flour as a replacement because it tends to be more drying. I’d go for maybe oat flour or cashew flour. Let me know how you make out!! xo
Sue says
If I were to make these with monk fruit, how much liquid would I add and what liquid would I use? Thank you…
Lindsay Grimes Freedman says
You may be able to get away with just adding a couple extra tablespoons of peanut butter, though I haven’t tried it. I hope it works for you! Let me know how it goes!!