These gluten free zucchini muffins are moist and tender with a sweet, nutty flavor. They're made with almond flour and shredded zucchini, sweetened with coconut sugar and loaded with bits of dark chocolate. These muffins are not only gluten free, but dairy free and paleo friendly as well!
Our poor zucchini plant didn't fair too well at the start of summer, but it's just now starting to produce a few zucchini for us. So, zucchini muffins, bread and pancakes have been on the baking list lately.
Thankfully, no one's complaining, especially not when I'm baking these gluten free zucchini muffins. They're made with almond flour and freshly shredded zucchini, sweetened with coconut sugar and loaded mini chocolate chips. Of course, you can leave the chocolate chips out, but my kids love them.
These zucchini muffins aren't just gluten free, but they're also dairy free and paleo friendly. This makes them great for anyone looking for a healthier muffin option or simply trying to avoid common allergens (like gluten and dairy).
Why You'll Love these Gluten Free Zucchini Muffins
- gluten free and grain free - made with a combination of almond flour and tapioca starch
- dairy free - no butter or milk in these muffins
- paleo friendly - perfect for anyone adhering to a paleo diet or just wanting a real food recipe
- easy to make - you only need a couple mixing bowls, a whisk and a lined muffin pan to make these muffins.
- kid approved - it's always great when your kids love a recipe and they're getting in a dose of veggies!
Ingredients
The full recipe for these gluten free zucchini muffins can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- blanched almond flour - these zucchini muffins are made with almond flour. However, if you're looking for a muffin recipe using other gluten free flours, then take a look at my cassava zucchini muffins or buckwheat zucchini muffins.
- tapioca starch - this is needed to achieve the proper muffin texture. The best swaps are arrowroot starch or potato starch.
- coconut sugar - to sweeten the muffins. You can swap this with any other granulated sugar.
- cinnamon - optional for flavor.
- baking powder - I like to make my own paleo baking powder, but you can also use store bought. Otto's Naturals makes a great grain free baking powder.
- baking soda - to make the muffins even fluffier
- salt - enhances the flavors
- zucchini - since these are zucchini muffins. I use a cheese grater to shred my zucchini and then remove the moisture using a nut milk bag.
- large eggs - to help bind the ingredients and give the muffins structure
- avocado oil - brings moisture to the muffins. You can swap avocado oil for olive oil if you'd prefer.
- almond milk - to thin the batter. You can swap almond milk for any other milk.
- vanilla extract - for flavor
- miniature chocolate chips - optional, but recommended. You can also chop up regular-sized chocolate chips or a dark chocolate bar.
How to Make Zucchini Muffins with Almond Flour
These almond flour zucchini muffins are made in a mixing bowl, using a whisk and the required ingredients. You'll also need two lined muffin tins, as this recipe makes about 14-15 muffins. Here are the steps:
- First, preheat your oven to 350 degrees F. Line 14 slots of a muffins tin/s with paper muffin liners.
- Combine the dry ingredients.
- In a separate bowl, combine the wet ingredients.
- Pour the wet mixture into the dry mixture and stir until well combined.
- Fold in the chocolate chips.
- Pour the batter into your lined muffin tin/s, filling each slot about ¾ full.
- Place the muffins in your oven and bake at 350 degrees for 25-30 minutes.
- After baking, let the muffins cool for 5 minutes in the muffin pan, then transfer them to a wire cooling rack.
Tips and Tricks
- Don't fill muffin slots to the brim - if you overfill the muffin pan, then the muffins will start to bulge over the side of the pan, creating funny shaped muffin tops.
- Let the muffins cool completely - the muffins will come out of their liners easily once they have fully cooled to room temperature.
- Add other mix-ins - if chocolate chips aren't your thing, then feel free to swap chocolate for chopped nuts, dried fruit or fresh blueberries.
Storage
These gluten free zucchini muffins should be stored in an airtight container or baggie. They can be kept at room temperature for a few days, in the fridge up to 10 days, or the freezer up to 3 months.
FAQ
Yes, after shredding the zucchini you'll need to remove the excess water. You can do this by squeezing the water out using a nut milk bag or cheese cloth or dabbing the zucchini with paper towels.
I don't recommend an egg substitute for this recipe. The eggs help bind the ingredients and give the muffins structure.
More Gluten Free Muffin Recipes
Looking for other recipes like this? Try these:
Gluten Free Zucchini Muffins (With Almond Flour)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 14-15 muffins 1x
Description
Gluten free zucchini muffins made with almond flour, sweetened with coconut sugar and loaded with bits of dark chocolate.
Ingredients
- 2 ½ cups blanched almond flour (240g)
- ½ cup tapioca starch (62g)
- ⅓ cup coconut sugar (63g)
- 1 tsp cinnamon (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup shredded zucchini, water removed (110g)*
- 4 large eggs
- ¼ cup avocado oil
- ¼ cup almond milk
- 2 tsp vanilla extract
- ⅓ cup miniature chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line 14 slots of a muffins tin/s with paper muffin liners.
- In a large mixing bowl, combine the dry ingredients. This includes the almond flour, tapioca starch, coconut sugar, cinnamon, baking powder, baking soda and salt.
- In a separate bowl, combine the wet ingredients. This includes the zucchini, eggs, oil, almond milk and vanilla.
- Pour the wet mixture into the dry mixture and stir until well combined.
- Fold the chocolate chips into the batter.
- Pour the batter into your lined muffin tin/s, filling each slot about ¾ full.
- Place the muffins in your oven and bake at 350 degrees for 25-30 minutes.
- After baking, let the muffins cool for 5 minutes in the muffin pan, then transfer them to a wire cooling rack.
Notes
*110g refers to the weight of the shredded zucchini with the water removed. To remove the water from your zucchini, shred it and then squeeze out the excess water using a nut milk bag or cheese cloth. Or, dab the zucchini using paper towels.
Katie
Hope you all love these zucchini muffins as much as we do! Enjoy!