When my Almond Flour Zucchini Muffins hit the table, they’re gone in seconds, and it’s no secret why. Moist, chocolatey, and bursting with warm cinnamon flavor, these portable treats are as delectable as they are easy to make.
This recipe also meets a wide range of dietary needs. Not only are these chocolate zucchini muffins low carb, but they’re also naturally sweetened, paleo-friendly, and gluten-free—just like my Almond Flour Zucchini Bread recipe! And I made sure to include the keto version in the recipe.
Craving even more bite-sized almond flour desserts? Hit your sweet spot with my other scrumptious, gluten-free muffin recipes, like Almond Flour Pumpkin Muffins, Almond Flour Apple Muffins, and Almond Flour Blueberry Muffins.
With healthy ingredients like all-natural coconut sugar and antioxidant-filled cinnamon, these high-fiber zucchini muffins are as good as they are good for you!
For this recipe, you’ll need about 1½ cups (255 grams) of grated and squeezed zucchini. Because zucchinis vary so much in size and have a high water content, it’s best to use a kitchen scale or dry measuring cups to measure the squash after it’s grated and wrung out.
The wet ingredients you need are eggs, grapeseed or coconut oil, coconut sugar, and vanilla extract.
To make chocolate chip zucchini muffins, gather walnuts and chocolate chips, as well. My personal go-to for chocolate chips is Enjoy Life Semi-Sweet Morsels (affiliate link). However, you can also use other brands, like Lily’s (affiliate link), to make these zucchini chocolate chip muffins keto!
For dry ingredients, gather baking soda, kosher salt, ground cinnamon, and almond flour. My favorite brand to use is Blue Diamond Almond Flour (affiliate link), but you can skip the grocery store all together with my easy recipe for how to make almond flour at home!
Also, almond flour and almond meal can be used interchangeably to make these healthy zucchini muffins.
How To Make
Gluten-free zucchini chocolate muffins may be unbelievably delicious, but they’re also unbelievably easy to make! You can have these treats ready to serve in seven simple steps.
- Prep the equipment: Preheat the oven to 350 degrees F. and insert muffin liners (affiliate link) into a 12-cup muffin tin.
- Prep the zucchini: Use the large holes of a box grater to shred the zucchini. Then, place the shredded zucchini in the middle of a clean kitchen towel and collect the edges. Over a large bowl or kitchen sink, wring out as much excess water as possible.
- Mix the dry ingredients: Whisk together the almond flour, baking soda, salt, and cinnamon in a large mixing bowl.
- Mix the wet ingredients: Whisk together the eggs, oil, coconut sugar, and vanilla extract in a separate bowl. Continue mixing until the liquid is smooth and thoroughly blended.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently mix. When the mixture is just combined, fold in the grated zucchini and the walnuts.
- Bake the muffins: Spoon equal amounts of batter into the tin’s 12 muffin cups. Then, sprinkle chocolate chips over the muffin tops and press them gently into the batter. Bake the muffins for 35 minutes, or until a toothpick comes out clean from their centers.
- Cool and serve: Let the muffins rest for 5-10 minutes before removing them from the muffin pan. Leave them on a wire rack until completely cool, and then they’re ready to eat!
Whether you want to take your spice rack for a spin or keep to a new diet, this sugar-free zucchini muffins recipe can be adjusted to meet your every need.
- Want a recipe for keto chocolate zucchini muffins made with almond flour? To make this treat keto-friendly, all you have to do is swap out coconut sugar for a monk fruit sweetener (affiliate link) and use a brand of chocolate safe for keto diets, like Lily’s (affiliate link).
- Leave out the nuts and chocolate: A great thing about this recipe is that it’s just as delectable without walnuts and chocolate.
- Try out new spices: Tired of cinnamon? Add cardamom and/or ginger instead to add a zesty and bold note to these paleo zucchini muffins.
- Change up which nuts you use: Sliced almonds and pistachios work just as well as walnuts in this recipe.
- Make it a quick bread: You can use the same batter to make it as a quick bread. Simply follow my recipe for Almond Flour Zucchini Bread.
Other Zucchini Dessert Recipes You Might Like
From chocolate zucchini bread to gluten-free zucchini muffins, you can find every recipe you need right here the next time you want to satisfy your sweet tooth.
- Classic Zucchini Bread
- No Egg Zucchini Bread
- Zucchini Banana Brownies
- Double Chocolate Zucchini Muffins
- Can’t get enough of? Check out all our Refined Sugar Free Desserts and Muffin Recipes
Almond Flour Zucchini Muffins Recipe
- 2 cups almond flour or almond meal (240 gr)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 large eggs at room temperature
- ¼ cup grapeseed or coconut oil melted and cooled
- ½ cup coconut sugar (66gr)
- 1 teaspoon vanilla extract
Optional Add Ins:
- ½ cup walnuts chopped
- ¼ cup semi sweet chocolate chips such as Enjoy Life or Lily's
- Preheat oven to 350 degrees F. Grease and line 12 cup muffin tin with muffin liners.
- Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
- Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
- Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ones and mix until combined.
- Fold in the shredded zucchini and walnuts.
- Divide the batter in amongst the cups of the muffin tin.
- Sprinkle each cup with chocolate chips.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini muffins from the muffin tin and let them cool completely on a wire rack or on the counter.
- Serve while still slightly warm.
- Storage & Freezing: Be sure to bring them to room temperature before storing. Cover with plastic wrap and store them in the fridge for 4-5 days. Or, you can keep them in an airtight container for up to 3 months in the freezer.
- Serving: When you’re ready to eat these muffins, you don’t have to worry about letting them thaw. Just leave them on the kitchen counter until they’re room temperature or microwave them until warm.
- To make these keto-friendly: Swap coconut with an equal amount of Monk fruit sweetener and use Lily’s chocolate chips.
- My favorite muffin liners are these parchment muffin liners. They are so easy to remove from the muffins after they are cooled down. Not to mention, they make the clean up after a breeze.