These almond flour zucchini muffins are my go-to when I want a sweet but healthy treat that’s packed with wholesome, simple ingredients, feels indulgent (hello, chocolate chips), and makes the whole kitchen smell amazing! If you've got some zucchinis hanging out in your fridge during zucchini season and you're craving for a good muffin, this is your recipe!
They’re fluffy, naturally gluten-free, lightly sweetened with maple syrup, and perfect for any busy morning, picky eaters, and really, the whole family!
Why You’ll Love These Almond Flour Zucchini Muffins:
- Meal prep friendly – they stay great in the fridge for days!
- Naturally gluten-free using almond + oat flour
- No refined sugar – just maple syrup!
- Packed with shredded zucchini (sneaky veggies for the win)
- Chocolate chip studded to make them toddler and kid-approved!
If you love this recipe, you will love my banana chocolate chip oatmeal muffins, my 2 ingredient chickpea brownies, and last but not least my frozen berry ice cream graham cracker sandwiches, which are perfect for summer!
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Ingredients
Here is what you'll need to make my almond flour zucchini muffins:
- Almond flour – A great gluten-free flour alternative packed with healthy fats and vitamin E.
- Oat flour – Adds a nice soft texture and fiber boost.
- Baking powder – Helps the muffins rise and become light and fluffy.
- Medium zucchinis, shredded – Use a box grater and squeeze out all that excess moisture using a cheese cloth or paper towels.
- Creamy peanut butter – Adds protein, healthy fats, moisture, and amazing flavor.
- Maple syrup – Our natural sweetener! You can sub honey or coconut sugar if you like.
- Eggs – Helps bind everything together. (Flax eggs also work here!)
- Vanilla extract – Just a touch for that warm, cozy flavor.
- Milk of choice – Almond milk, oat milk, or dairy all work.
- Dark chocolate chips – Plus a few extra for topping if you’re feeling fancy!
See recipe card for quantities.
Instructions
- Step 1: Preheat your oven to 350°F and line or grease a muffin tin with parchment paper cupcake liners.
- Step 2: In a large bowl, whisk together the almond flour, oat flour, and baking powder
3. Step 3: In a separate bowl, mix the peanut butter, maple syrup, eggs, milk, and vanilla extract until smooth, then fold the shredded zucchini into the wet ingredients.
4. Step 4: Add the dry ingredients to the wet and mix just until combined. Stir in the chocolate chips.
5. Step 5:Divide the muffin batter evenly into 12 muffin cups. Top with more chocolate chips.
6. Step 6: Bake for 20–25 minutes, or until a toothpick comes out clean. Cool on a wire rack for at least 15 minutes before digging in!
Hint: Make sure you squeeze out as much water as possible from your shredded/ grated zucchini before adding it to the batter! Too much moisture = soggy muffins. Use paper towels or a cheesecloth and give it a good squeeze over the sink!
Substitutions
- Dairy-Free-Use dairy-free chocolate chips and a non-dairy milk like almond milk or oat milk.
- Vegan- Swap the eggs for 2 flax eggs (1 tablespoon ground flax + 2.5 tablespoon water per egg) and use a plant based milk.
- Peanut Butter- Almond butter, cashew butter or sunflower seed butter also work well.
This recipe is already naturally gluten-free as is. Make sure to check ingredient labels on the oat flour to make sure it is made in a facility that is wheat-free.
Equipment
All you need to make my healthy chocolate zucchini muffins is a:
- Muffin tin or muffin pan
- Large mixing bowl
- Box grater or cheese grater
- Paper towels or a clean kitchen towel
- Wire rack for cooling
Storage
My chocolate chip zucchini muffins store very well!
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Freeze in a zip-top bag or container for up to 2 months. Just thaw overnight or microwave for 30 seconds for a quick snack!
Christina's Dietitian Tip:
These zucchini almond flour muffins are packed with good stuff! Fiber, healthy fats, and some protein from the almond flour, peanut butter, and eggs. For a more balanced breakfast, try pairing one with a scoop of plain Greek yogurt or a hard-boiled egg and a handful of fresh berries. Want a satisfying snack? Add a smear of nut butter on top. It’s a great way to keep your energy up, without the sugar crash later!
FAQ
Definitely! Zucchini holds a lot of moisture, and not squeezing it out will lead to soggy muffins. Use a clean kitchen towel, paper towels, or cheesecloth to remove as much water as possible before adding it to the batter.
Yes! Once cooled, place the muffins in an airtight container or freezer-safe bag and freeze for up to 3 months. Let them thaw at room temperature or warm in the microwave for 20–30 seconds when ready to enjoy.
Yes! Just use a non-dairy milk like almond, oat, or coconut milk. Also, double-check your chocolate chips to make sure they’re dairy-free.
Desserts
Looking for other dessert recipes like this? Try these:
Jump to: Recipe
Easy Almond Flour Zucchini Muffins with Chocolate Chips
Equipment
- Muffin tin or muffin pan
- Large Mixing Bowl
- Box grater or cheese grater
- Paper towels or a clean kitchen towel
- Wire rack for cooling
Ingredients
- 1 cup almond flour
- ¾ cup oat flour sifted
- 2 teaspoon baking powder
- 2 medium zucchinis (about 1¾ cups) shredded (remove excess moisture)
- ⅓ cup creamy peanut butter
- ⅓ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup milk of choice Almond milk, oat milk, or dairy all work.
- ½ cup dark chocolate chips + more to top
Instructions
- Preheat your oven to 350°F and line or grease a muffin tin.
- In a large bowl, whisk together the almond flour, oat flour, and baking powder.
- In a separate bowl, mix the peanut butter, maple syrup, eggs, milk, and vanilla extract until smooth.Then, fold the shredded zucchini into the wet ingredients.
- Add the dry ingredients to the wet and mix just until combined. Stir in the chocolate chips.
- Divide the muffin batter evenly into 12 muffin cups, top with more chocolate chips.
- Bake for 20–25 minutes, or until a toothpick comes out clean.Cool on a wire rack for at least 15 minutes before digging in!
Notes
Nutrition
Food Safety
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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