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4.86 from 7 votes

Almond Flour Zucchini Muffins

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, grab-and-go breakfast, healthy snack or dessert. Whip them up in just 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Almond Flour, Almond Flour Zucchini Muffins, Gluten Free, Grab and go snacks, Healthy Breakfast, Healthy Muffins, Meal Planning, Vegetarian, Zucchini Chocolate Chip Muffins
Servings: 12
Calories: 178kcal
Author: Stacey Adams

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
  • 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

Serving: 1muffin (all values are approximate). | Sugar: 7.4g | Fiber: 3.2g | Calories: 178kcal | Fat: 13.2g | Protein: 6.1g | Carbohydrates: 11.8g