These gluten free zucchini muffins use blanched almond flour and come out moist, lightly spiced with cinnamon and nutmeg, and loaded with dark chocolate chips throughout. The coarsely grated zucchini disappears completely into the batter as it bakes, leaving every muffin with a moist, tender crumb.
I was fully on board with zucchini in a muffin the moment I realized how completely it disappears into the batter, leaving nothing behind except moisture. I made a batch with dark chocolate chips, and the cinnamon and nutmeg running through the whole thing made them smell incredible coming out of the oven. These are the muffins I make when I want something that feels like a treat but is actually worth eating past the first one.
Draining the Zucchini Completely
Freshly grated zucchini holds significantly more water than it appears to by weight, and that liquid needs to come out before you mix the batter, or it dilutes the dry ingredients instead of contributing to the muffin crumb. Brioche French toast casserole can be served along with these muffins. Homemade pimento cheese and salmon avocado salsa make a bright, fresh protein side that belongs on the same brunch spread.
Resting Prevents Broken Muffins
Almond flour muffins are significantly more fragile when hot than wheat-based muffins because almond flour doesn’t firm up as quickly as gluten does when they come out of the oven. Moving them to a rack immediately while still very hot can cause them to break apart at the base or collapse slightly on one side, rather than cooling into a properly domed, intact gluten-free zucchini muffin.
How To Make Gluten-Free Zucchini Muffins
This gluten free zucchini muffin recipe uses blanched almond flour, grated and well-drained fresh zucchini, brown sugar sweetener, melted coconut oil, and dark chocolate chips folded through the batter and dotted on top.
Kitchen Gadgets:
- Muffin Tin: Lined with paper muffin liners in all twelve holes.
- Box Grater: Coarsely grates the fresh zucchini before draining.
- Paper Towels: Squeeze the shredded zucchini firmly.
- Large Bowl: Holds the dry ingredients for whisking, then the fully folded batter.
- Spatula: Gently folds the wet mixture into the dry ingredients and distributes the chocolate chips without overmixing.
Zucchini Muffin Ingredients:
- Fresh Zucchini: One large zucchini, coarsely grated and squeezed completely dry.
- Sugar-Free Dark Chocolate Chips: Two separate portions, one folded into the batter and reserved to dot across the top of each muffin before baking.
Dry Ingredients:
- Blanched Almond Flour: Blanched and superfine.
- Ground Cinnamon: Adds warmth alongside the nutmeg.
- Freshly Grated Nutmeg: Freshly grated is noticeably more fragrant than pre-ground.
- Baking Powder: Gives the batter its rise.
Wet Ingredients:
- Brown Sugar Sweetener: Gives the muffins their caramel undertone.
- Eggs: Lightly beaten before going into the wet mixture.
- Unsweetened Almond Milk: Loosens the wet mixture to the right consistency.
- Refined Coconut Oil: Melted and cooled slightly before mixing.
*Exact measurements are listed in the recipe card below.
FULL INSTRUCTIONS WITH STEPS FOR GLUTEN FREE ZUCCHINI MUFFIN RECIPE
First Step: Preheat and Prepare the Zucchini
Preheat the oven to 350°Fahrenheit (180 °Celsius) and place paper muffin liners in all 12 holes of a standard muffin tin. Coarsely grate the zucchini using a box grater, wrap it in a cheesecloth or a generous handful of paper towels, and squeeze firmly over the sink until no more liquid comes out. Set the drained zucchini aside while you prepare the batter.
Second Step: Mix and Fold the Batter
Whisk all the dry ingredients in a large bowl until completely uniform and lump-free; then, in a separate bowl, combine the wet ingredients, whisk until smooth, and stir in the drained zucchini. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined, scatter in the chocolate chips, and fold through with two or three more strokes, stopping as soon as no dry flour is visible. Divide the batter evenly between the 12 lined holes and dot the reserved chocolate chips across the top of each muffin.
Third Step: Bake Until a Toothpick Comes Out Clean
Place the muffin tin in the preheated oven and bake for 30 minutes, until risen and golden. Check at 28 minutes: insert a toothpick into the center of a muffin; it should come out completely clean with no wet batter clinging to it. Remove from the oven as soon as done, as the muffins continue cooking from residual heat in the tin.
Fourth Step: Rest in the Tin and Cool Completely
Leave the muffins in the tin for 5 minutes before transferring to a wire rack to cool fully. Almond flour muffins are fluffy and fragile when very hot, and moving them too soon causes them to break at the base. Serve once fully cooled.
Zuzana’s Kitchen Notes:
Stop as soon as no dry flour is visible, and give the batter one or two more strokes with the spatula rather than folding until it looks completely smooth. For a fresh, balanced salad to serve alongside these muffins as part of a brunch spread, my tomato and vegetable salad with feta is the right pair.
- Fill each muffin hole only about two-thirds full, not right to the top. Almond flour batters spread slightly differently than wheat batters, and overfilling creates flat-topped muffins that overflow at the sides rather than rising into a proper dome.
- Add the reserved chocolate chips on top after the batter is in the tin, not folded into the batter with the rest. This ensures every muffin gets visible chocolate chips on top rather than all of them sinking to the bottom during baking.
- Test at the 28-minute mark rather than waiting the full 30. Ovens vary, and muffins at the back of the tin can go from done to overdone in the final two minutes, even when the internal temperature is already correct.
FREQUENTLY ASKED QUESTIONS
What to Serve With the Best Gluten-Free Zucchini Muffins?
Kale salad with Parmesan cheese adds a fresh green option to the same table that balances the richness of the dark chocolate chips. The club sandwich makes a savory option to serve alongside when these muffins are part of a larger brunch rather than a standalone sweet bite.
How Do I Store This Zucchini Recipe with Almond Flour?
Store fully cooled muffins in an airtight container at room temperature for up to 3 days. The zucchini in the batter keeps them moist throughout the storage window, unlike many almond flour bakes that dry out by day two. Refrigerate for up to 5 days if the kitchen is warm or humid.
Yes. Cool completely, wrap each muffin individually in plastic wrap, and place in a freezer-safe bag for up to 2 months. Thaw overnight at room temperature rather than in the microwave, which softens the chocolate chips instead of letting the muffin return to its original texture naturally.
More Clean Eating Recipes
Check out other great recipes for the week. The almond horn cookies use the same gluten-free flour for a clean-eating dessert you can serve this season.
Try the breakfast eggs when you want a simple morning option to serve alongside these muffins for a complete breakfast, not just a snack. The soaked almonds give you the same almond base ingredient in its most natural form and are worth preparing in advance to have on hand as a clean, quick snack throughout the week.
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Gluten Free Zucchini Muffins
Equipment
Ingredients
- 1 Large Fresh Zucchini 275g, coarsely grated and well drained
- 2 Tablespoons Sugar-Free Dark Chocolate Chips reserved for topping
- ½ Cup Sugar-Free Dark Chocolate Chips for folding into the batter
Dry Ingredients:
- 2 Cups Almond Flour blanched
- ¼ teaspoon Nutmeg freshly grated
- 1 teaspoon Cinnamon ground
- 1 teaspoon Baking Powder
Wet Ingredients:
- ½ Cup Brown Sweetener
- 2 Whole Eggs lightly beaten
- 2 Tablespoons Unsweetened Almond Milk 30ml
- 4 Tablespoons Coconut Oil 60ml, melted and cooled slightly
Instructions
- Preheat the oven to 350°Fahrenheit (180 °Celsius), line the muffin tin, grate the zucchini, and squeeze out the excess moisture.
- Combine the dry and wet ingredients, fold in the zucchini and chocolate chips, then divide into 12 muffin cups.
- Bake for about 30 minutes until golden and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Notes
- Fill each muffin hole only about two-thirds full, not right to the top. Almond flour batters spread slightly differently than wheat batters, and overfilling creates flat-topped muffins that overflow at the sides rather than rising into a proper dome.
- Add the reserved chocolate chips on top after the batter is in the tin, not folded into the batter with the rest. This ensures every muffin gets visible chocolate chips on top rather than all of them sinking to the bottom during baking.
- Test at the 28-minute mark rather than waiting the full 30. Ovens vary, and muffins at the back of the tin can go from done to overdone in the final two minutes, even when the internal temperature is already correct.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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