Gluten Free Zucchini Muffins

Two chocolate chip muffins in paper liners on a dark surface.

These gluten free zucchini muffins are made with blanched almond flour, cinnamon, nutmeg, and dark chocolate chips. The grated zucchini blends into the batter as it bakes, giving the muffins a moist, tender crumb.

Course Breakfast, Brunch, Dessert, Desserts, Snacks

Cuisine American, International

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Prep Time 10

Cook Time 30

Total Time 40

Servings Muffins

Calories 234kcal

Author Zuzana Paar

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

US Customary - Metric

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