Healthy zucchini chocolate chip muffins! This recipe uses almond flour rather than traditional, all purpose wheat flour for a much lower carb and gluten free treat. These delicious morsels are perfect for a quick, easy breakfast, snack or dessert. Whip them up in just 30 minutes!
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If you love zucchini season as much as I do, be sure to check out these other delicious zucchini recipes: Zucchini Squash & Corn Casserole, Pumpkin Zucchini Muffins and Zucchini Alfredo With Shrimp!
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Ingredients
This healthy muffin recipe only requires 10 simple ingredients, and you've probably got most of them on hand already!
- Zucchini: eat your veggies in a muffin (you'll never know it)!
- Eggs: add flavor and act as a binder, helping muffins to rise.
- Pure vanilla extract: a delicious staple for all baked goods.
- Greek yogurt: activates baking soda and acts as a healthier replacement for oil.
- Agave: sweeten it up with some agave or substitute honey/maple syrup if preferred.
- Almond flour: a healthier, gluten free flour alternative that can be used in baked goods of all sorts. Almond flour is full of healthy fats and high in protein! (source: webmd)
- Baking powder & soda: leavening agents.
- Salt: adds additional complexity and flavor.
- Lemon zest: bright and happy for a summery muffin.
- Dark chocolate chips: the best part of this recipe in my humble opinion. I love the contrast of dark chocolate, zucchini and lemon! I always use Ghirardelli dark chocolate chips because they are amazing!
How To Make Gluten Free Zucchini Muffins
Keep scrolling for complete recipe card and measurements. We'll start here with a quick overview!
- Preheat oven to 375°F.
- Puree zucchini, then measure all wet ingredients into a large mixing bowl and whisk well.
- Mix dry ingredients together in a separate, small bowl.
- Pour dry ingredients into wet, and stir gently (do not overmix).
- Fold chocolate chips into batter.
- Place silicone liners (or paper liners) in a 12 count muffin tin and lightly coat with non-stick cooking spray.
- Portion muffin batter into tin cavities until each is three-quarters full. Bake 15-20 minutes. Once a toothpick comes out clean, they are done.
- Carefully transfer muffins to a cooling rack.
- Allow to cool, then enjoy!
Process Photos
Handy Tip
I really love and highly recommend reusable silicone muffin pan liners. They work so well with this recipe (and many others) and completely eliminate sticking.
Storing Leftovers
Leftover muffins are perfect for a busy morning!
Once they've completely cooled, place muffins in an airtight container or Ziploc bag and press to remove as much air as possible. Store in a cool, dry place for up to 3 days. Or, you can refrigerate for up to a week.
You can also freeze muffins for up to 3 months. Cloak each in plastic wrap (to help prevent freezer burn). Store wrapped muffins in a Ziploc baggie or freezer safe food storage container.
To reheat, microwave in 30 second increments until warmed through. You can also simply allow your muffin to thaw and enjoy it cold.
More Gluten Free Desserts
- Gluten Free Peach Cobbler
- No Bake Chocolate & Peanut Butter Cheesecake Bites
- Gluten Free Orange & Chocolate Chip Scones
- Chocolate Chip Baked Oatmeal
- Apple & Red Pear Nachos
- No Bake Peanut Butter Oatmeal Balls
- No Bake Oatmeal Raisin Breakfast Cookies
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Almond Flour Zucchini Muffins
Equipment
- Muffin pan (12 count)
- Muffin cups (a.k.a. paper or silicone liners)
Ingredients
- 1 cup zucchini puree *approximately one medium size zucchini
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons 0% fat Greek yogurt
- 2 tablespoons agave nectar *sub maple syrup or honey if preferred
- 1 teaspoon lemon zest
- 2 & ¼ cups almond flour *see note below
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips *see note below
Recipe notes:
Almond flour: for proper measurement, use a spoon and scoop almond flour into a measuring cup until overflowing, then level with a knife. Sticking your measuring cup right into the flour container may cause a "packing" effect and could result in too much flour. Always scoop and level! Chocolate chips: I always use Ghirardelli dark chocolate chips – they are SO good. I highly recommend them!Instructions
- Preheat oven to 375°F.
- Puree zucchini in a food processor (*tip: a cheese / box grater works well if you don't have a food processor)!
- Measure shredded zucchini, eggs, vanilla extract, Greek yogurt, agave nectar and lemon zest into a large bowl and mix until well combined.
- Add almond flour, baking powder, baking soda and salt to a separate, smaller bowl and whisk well.
- Pour dry ingredients into wet and gently combine (be careful not to overmix as this can cause muffins to sink in the middle)!
- Fold chocolate chips into batter.
- Place silicone liners (or paper liners) in a 12 count muffin pan and lightly coat with non-stick cooking spray.
- Portion batter into cavities and then bake for 15-20 minutes until golden. Once a toothpick comes out clean, muffins are fully baked.
- Allow to cool and enjoy!
Storage:
- Once they've completely cooled, place muffins in an airtight container or Ziploc bag. Press to remove excess air and store in a cool, dry place for up to 3 day (or refrigerate for up to a week.).You can also freeze muffins for up to 3 months. Cloak each in plastic wrap (to help prevent freezer burn). Store wrapped muffins in a Ziploc baggie or freezer safe food-storage container.
Reheat:
- Simply microwave on high, in 30 second increments, until warmed through.
Nutrition
Did you make this recipe?!
Thank you so much for trying it out! Please be sure to leave a review - simply click on the stars in the recipe card above.
Leslie Wwtkins says
Can’t wait to try these for my gluten free crew!!
stacey_olson says
They are so good! Even if you don't eat exclusively gluten free foods you'll love them!
Stephani says
So good! Forgot to get muffin liners so I turned it into a bread. Amazing! Hope to try it as muffins as soon as I can remember to buy liners 😂
Garlic Salt & Lime says
Yes!!! Love that you turned it into a bread. Thanks so much for the rating and review, friend. <3