Moist & Flavorful Gluten-Free Almond Flour Zucchini Muffins with Chocolate Chips & Pecans

Discover the delightful taste of these **Almond Flour Zucchini Muffins**, a recipe that promises a perfectly moist and tender crumb with every bite. Infused with rich chocolate chips and crunchy pecans, these muffins are an absolute treat. What makes them even better? They are naturally gluten-free, dairy-free, and oil-free, relying on wholesome ingredients to create a truly satisfying baked good. Perfectly spiced with a warming blend of cinnamon, ginger, and nutmeg, they offer a comforting aroma and flavor that bridges the gap between late summer harvests and the cozy embrace of fall.

Many people are hesitant about adding vegetables to their baked goods, and understandably so. However, we promise that the zucchini in these muffins is a stealthy ingredient, adding unparalleled moisture and tenderness without any discernible “vegetable” taste. It seamlessly blends into the background, letting the sweet and spicy notes shine. Plus, for those who love a fun fact, botanically speaking, zucchini is actually considered a fruit!

Overhead view of a zucchini muffin cut in half on a parchment paper wrapper on a wire rack.

The primary reason for incorporating zucchini into baking, beyond its hidden nutritional benefits, is its incredible ability to impart moisture to baked goods. It’s a natural moisturizer, making recipes like our chocolate zucchini cupcakes and chocolate zucchini cake famously soft and tender. In this particular recipe, while almond flour inherently contributes to a moist texture, the addition of grated zucchini elevates the muffins to an even fluffier and more tender consistency, ensuring they remain succulent for days.

Why You’ll Adore These Almond Flour Zucchini Muffins

These Almond Flour Zucchini Muffins are more than just a delicious treat; they offer a host of benefits and features that make them a perfect addition to your baking repertoire:

Naturally Gluten-Free & Dairy-Free: Crafted with almond flour, these muffins are an excellent choice for individuals with gluten sensitivities or celiac disease. Furthermore, by utilizing plant-based alternatives for dairy, they cater beautifully to dairy-free diets without compromising on taste or texture. You can enjoy a wholesome baked good that fits your dietary needs.
A Bridge Between Seasons: While zucchini is a quintessential summer produce, the warm and comforting spices like cinnamon, ginger, and nutmeg make these muffins taste like autumn in every bite. They offer the perfect flavor profile to transition from the fresh, light tastes of summer to the rich, spiced notes of fall, making them versatile for any time of year.
Wholesome & Oil-Free: This recipe ingeniously uses natural almond butter as a healthy fat source, completely eliminating the need for added oils or traditional butter. This not only contributes to a lighter muffin but also adds a boost of protein and healthy fats, making them a more nourishing snack or breakfast option.
Freezer-Friendly Convenience: Life gets busy, and having healthy snacks on hand is a game-changer. These zucchini muffins are incredibly freezer-friendly, making them ideal for meal prep. Bake a batch, freeze them, and you’ll have quick, satisfying breakfasts or snacks ready to go in minutes with minimal effort.
Customizable to Your Liking: The versatility of these muffins is another reason to love them. With plenty of recipe variations and substitutions detailed below, you can easily adapt them to suit your taste preferences or whatever ingredients you have on hand. Whether you prefer different nuts, spices, or even a different nut butter, this recipe is incredibly forgiving and adaptable.

Essential Ingredients for Your Zucchini Muffins

Crafting the perfect batch of Almond Flour Zucchini Muffins starts with selecting the right ingredients. Below, we delve into the specifics of each component, explaining its role and offering helpful tips for the best results. For the precise quantities, please refer to the detailed recipe card at the conclusion of this post.

Ingredients to make almond flour zucchini muffins arranged in individual dishes.

Zucchini: You’ll need 1 1/2 cups, or approximately 155 grams, of coarsely grated zucchini for these muffins. The coarse shredding is crucial; using the larger holes on your box grater ensures the zucchini adds sufficient moisture without making the muffins soggy. Finely grated zucchini can release too much water, altering the texture of your baked goods significantly. Remember to squeeze out excess moisture, as detailed in the preparation section.
Almond Flour: This is the star of our gluten-free base. Opt for finely ground blanched almond flour, which has had its skins removed. This type of almond flour contributes to a wonderfully tender, delicate crumb, distinguishing these muffins from those made with traditional wheat flour. It’s widely available in the organic or baking sections of most grocery stores, and larger bags can often be found at warehouse clubs like Costco for better value.
Eggs: Essential for structure and binding, two large, room-temperature eggs are needed. Eggs help to emulsify the batter, creating a cohesive texture and contributing to the muffins’ rise. Ensuring they are at room temperature helps them incorporate more smoothly into the other ingredients.
Almond Butter: Serving as our healthy fat component, natural almond butter replaces traditional oils and butter, making these muffins oil-free and dairy-free. Beyond its role in moisture and richness, it also adds a boost of protein. For easy blending, ensure your almond butter is smooth and has a pourable or drippy consistency. If it’s too thick, a quick microwave session (10-15 seconds) can help achieve the desired fluidity.
Coconut Sugar: This unrefined sugar offers a rich, caramel-like flavor profile that complements the spices beautifully. It’s a less processed alternative to brown sugar. While you might consider substituting brown sugar, be aware that it has a higher moisture content, which could slightly alter the final texture of the muffins. We recommend sticking with coconut sugar for the intended results.
Maple Syrup: To enhance the sweetness and introduce a subtle, earthy maple flavor, a touch of pure maple syrup is included. This liquid sweetener also contributes to the overall moistness of the muffins.
Almond Milk: To maintain the dairy-free integrity of the recipe, unsweetened almond milk is used. You can certainly substitute other unsweetened, unflavored plant-based milks, such as cashew milk or oat milk, depending on your preference.
Vanilla Extract: A universal flavor enhancer in baking, real vanilla extract is key to rounding out the sweet and spiced notes, adding depth and warmth to the muffins.
Salt: A small amount of fine sea salt is crucial for balancing the sweetness and enhancing all the other flavors in the muffins. Kosher or table salt can also be used.
Baking Powder & Baking Soda: These two leavening agents work in tandem to give the muffins their beautiful rise and light, airy texture. Ensure they are fresh for optimal leavening power.
Spices: The trio of ground cinnamon, ginger, and nutmeg provides a wonderfully warm, aromatic, and comforting spiced flavor, making these muffins particularly inviting. These spices truly elevate the overall experience.
Chocolate Chips: Mini dairy-free chocolate chips are folded into the batter, offering delightful pockets of melted chocolate and an extra touch of sweetness that pairs perfectly with the other flavors.
Pecans: Chopped raw pecans add a fantastic textural contrast and a subtle nutty flavor. Ensure you use raw pecans, as roasted or salted varieties might alter the flavor balance. You can reserve some for topping to add visual appeal.

Preparing Zucchini for Perfect Muffins

Properly preparing your zucchini is a critical step to ensure your muffins achieve the ideal texture and moisture content. Too much moisture can lead to a soggy muffin, while too little might leave them dry.

First, begin by coarsely shredding the zucchini. Use the larger shredding holes on your box grater (often referred to as a cheese grater). It’s important to avoid using the small holes, as finely shredded zucchini releases an excessive amount of moisture, which can negatively impact the final consistency of your muffins. The coarse shred allows the zucchini to blend seamlessly into the batter while still contributing its beneficial moisture.

Once your zucchini is grated, the next essential step is to press or squeeze out the excess moisture. This can be done effectively by wrapping the grated zucchini in several layers of clean paper towels or a clean, thin tea towel. Then, firmly wring out the bundle, squeezing as much liquid as you possibly can. You’ll be surprised by how much water is released! This process is successful when your 155 grams of grated zucchini is reduced to approximately 110 grams after squeezing. This controlled moisture content is what helps create those wonderfully fluffy and tender almond flour zucchini muffins.

Step-by-Step Guide: Making Almond Flour Zucchini Muffins

Creating these delectable almond flour zucchini muffins is a straightforward process. Below is a concise overview of the steps involved, including helpful visuals. For a more detailed breakdown and the complete recipe card, please refer to the end of this post.

Collage of 4 images showing how the zucchini muffins are made.

**Prepare Dry Ingredients:** In a medium-sized mixing bowl, thoroughly whisk together the almond flour, aromatic spices (cinnamon, ginger, nutmeg), baking powder, baking soda, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents and flavors evenly throughout the muffins.
**Combine Wet Ingredients:** In a separate, larger bowl, gently whisk together the room-temperature eggs, creamy natural almond butter, coconut sugar, sweet maple syrup, unsweetened almond milk, and fragrant vanilla extract. Whisk until the mixture is smooth and well emulsified.
**Incorporate Zucchini:** Once the wet ingredients are combined, add the pre-drained zucchini to the wet mixture. Use a spatula to gently stir it in, ensuring it is evenly dispersed.
**Mix Wet and Dry:** Pour the dry ingredient mixture into the bowl of wet ingredients. Stir just until combined. It’s crucial not to overmix the batter, as this can lead to tough muffins. A few lumps are perfectly fine!
**Fold in Add-ins:** Gently fold in the dairy-free chocolate chips and chopped pecans. For a professional bakery look, you can reserve a small handful of chocolate chips and pecans to sprinkle on top of the muffins before baking (this step is optional but highly recommended for visual appeal).
**Fill Muffin Pan:** Divide the muffin batter evenly among the 12 cavities of your prepared muffin pan. Make sure each cavity is either greased with non-stick spray or lined with parchment paper cupcake liners to prevent sticking. The cavities should be nearly full.
**Top & Bake:** If desired, sprinkle the reserved chocolate chips and pecans over the tops of the filled muffin cavities. Bake in a preheated oven at 350°F (175°C) for approximately 19-21 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
**Cool:** Allow the freshly baked muffins to cool in the pan for about 10 minutes. This helps them set and makes them easier to transfer. Afterward, gently move them to a wire rack to cool completely, which prevents them from becoming soggy on the bottom.

Accurate Ingredient Measurement for Best Results

Achieving consistent and delicious results in baking often hinges on accurate ingredient measurement. For your convenience, traditional US cup measurements are provided in the recipe card at the end of this post. However, for superior accuracy, particularly with ingredients like flours and sugars, weight measurements (grams) and volume measurements (milliliters) are also included. We highly recommend using a kitchen scale to weigh ingredients like almond flour and coconut sugar when grams (g) are specified. For liquids measured in milliliters (ml), a liquid measuring cup is ideal. Smaller quantities of ingredients, such as spices and leavening agents, are typically measured with standard teaspoons and tablespoons.

Creative Recipe Variations and Substitutions

One of the joys of baking is the ability to adapt recipes to suit your palate or available ingredients. These Almond Flour Zucchini Muffins are wonderfully versatile, offering several ways to customize them:

Nut Butter Swap: If almond butter isn’t your preference or is unavailable, natural peanut butter makes an excellent substitute. It will lend a distinct, nutty flavor that many find irresistible, while still providing the necessary healthy fats and moisture.
Alternative Plant-Based Milks: While almond milk is recommended for its neutral flavor profile, feel free to use other unsweetened plant-based milks. Cashew milk or oat milk are fantastic alternatives that will keep the muffins dairy-free and maintain a similar consistency.
Dairy Option: If you don’t require the recipe to be dairy-free, you can easily use regular cow’s milk in place of the plant-based milk. This will not significantly alter the texture but will change its dietary classification.
Spice It Up Differently: The current spice blend is warm and inviting, but you have options! You can opt for all ground cinnamon for a classic flavor, or explore other pre-mixed spice blends like chai spice or pumpkin spice for a unique twist that enhances the seasonal feel of the muffins.
Alternative Nuts: Instead of pecans, consider adding other raw chopped nuts such as walnuts or almonds. Walnuts offer a slightly more bitter, earthy flavor, while almonds provide a milder crunch. Both are excellent choices to add texture and healthy fats.
Chocolate Only or Nut Only: If you’re not a fan of nuts, you can easily omit the pecans and add extra chocolate chips for a truly indulgent experience. Conversely, if you prefer a less sweet muffin, you can leave out the chocolate chips entirely and increase the amount of pecans, or simply enjoy them plain with the natural sweetness and spices.

Expert Storage Tips for Freshness

These almond flour zucchini muffins are exceptionally moist, which means proper storage is key to maintaining their freshness and delicious texture. Due to their high moisture content, they tend to stay fresh longer when refrigerated or frozen, especially if you’re not planning to enjoy them within a day or two.

For short-term storage, you can keep them in an airtight container at room temperature for 2-3 days. However, be aware that the tops might become slightly sticky due to the moisture. To prevent this, you might place a paper towel at the bottom of the container to absorb any condensation.

If you wish to extend their shelf life, storing them in the refrigerator is highly recommended. When kept in an airtight container in the fridge, these muffins will remain wonderfully fresh and moist for 5-7 days. This is an excellent option for meal prepping and ensuring you have a healthy snack throughout the week.

For longer-term storage, these muffins freeze beautifully for up to 3 months. To freeze, arrange the completely cooled muffins in a single layer on a baking sheet and flash freeze them for about an hour until solid. Then, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag. This prevents them from sticking together. When you’re ready to enjoy one, simply defrost it at room temperature for an hour or so, or gently warm it in the microwave for a few seconds for that freshly baked feel.

Zucchini muffins arranged on a wire cooling rack.

FAQs for Gluten-Free Zucchini Muffins

Do you need to squeeze the moisture out of grated zucchini for muffins?

Yes, absolutely! This is a crucial step that should not be skipped. Zucchini contains a significant amount of water, and if you don’t remove the excess moisture, your muffins will likely turn out dense, gummy, and soggy. Squeezing out the water ensures a lighter, fluffier texture and helps the muffins bake properly, maintaining their delicious structure and consistency.

Is it necessary to peel zucchini before baking with it?

No, there is generally no need to peel zucchini when you’re using it for baking. The skin of zucchini is quite thin and tender, meaning it softens during baking and becomes virtually unnoticeable in the finished muffins. In fact, leaving the skin on adds extra fiber and nutrients. Just make sure to thoroughly wash the zucchini to remove any dirt or residues and inspect it for any significant dents or blemishes before shredding.

Can you make these zucchini muffins egg-free?

To make these muffins egg-free, you would need to use an appropriate egg replacement, such as flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). However, this specific recipe has not been tested with egg substitutes, so we cannot guarantee the exact outcome regarding texture and rise. Eggs contribute significantly to the structure of these almond flour muffins.

Can these muffins be made with all-purpose flour instead of almond flour?

Almond flour and all-purpose flour have vastly different properties, including absorbency and protein content. Therefore, we do not recommend a direct 1:1 substitution of all-purpose flour for almond flour in this recipe without making substantial adjustments to other ingredients and liquid ratios. Doing so would likely result in a very different and potentially unfavorable texture. This recipe is specifically formulated for the unique characteristics of almond flour.

Are these almond flour zucchini muffins low carb?

While almond flour is lower in carbohydrates than traditional wheat flour, this recipe includes other ingredients like coconut sugar and maple syrup, which contribute to the overall carb count. Each muffin contains approximately 20 grams of carbohydrates. Therefore, these muffins would not typically be classified as “low carb” for most ketogenic or very low-carb diets, although they are a healthier alternative to many high-sugar, refined-flour muffins.

Pro Tips for Perfect Zucchini Muffins Every Time

To ensure your almond flour zucchini muffins turn out perfectly moist, tender, and flavorful, keep these expert tips in mind:

Zucchini Moisture is Key: As emphasized, squeezing excess moisture from the grated zucchini is paramount. Aim for your 155 grams of grated zucchini to reduce to approximately 110 grams after a thorough squeeze. This precision will prevent your muffins from becoming too wet or dense.
Almond Butter Consistency: The success of the batter largely depends on using almond butter with a smooth, running consistency. If your almond butter has separated or hardened in the fridge, microwave the required amount for just 10-15 seconds. This will make it pourable and much easier to whisk evenly with the other wet ingredients, preventing clumps and ensuring a smooth batter.
Accurate Ingredient Measurement: For the best and most consistent results, particularly with almond flour and coconut sugar, we strongly recommend using a kitchen scale to weigh your ingredients if grams are specified. If you’re using dry measuring cups, employ the “spoon and level” method: spoon the flour into the cup and then level it off with a straight edge, rather than packing it down. For grated zucchini, loosely pack it into your measuring cup.
Consider Your Muffin Pan: The type of muffin pan you use can impact baking time. Darker colored pans absorb more heat and tend to brown muffins more quickly than lighter colored pans. This recipe was developed using a lighter colored pan, so if your pan is dark, you might need to reduce the baking time slightly and keep a close eye on your muffins to prevent over-browning.
Liner Choices Matter: We highly recommend using parchment paper liners for these muffins. Unlike traditional paper liners, parchment liners resist sticking to the bottom of the muffins, ensuring a clean release and no wasted deliciousness. If you don’t have liners, thoroughly grease your muffin pan with a good quality non-stick cooking spray to prevent sticking.

Zucchini muffins topped with chocolate chips and pecans and cooling on a wire rack.

Explore More Almond Flour Recipes

If you love the versatility and deliciousness of almond flour, here are more recipes to inspire your baking:

Almond Flour Chocolate Cake
Almond Flour Blondies
Almond Flour Peanut Butter Cookies
Almond Flour Orange Cake
Almond Flour Carrot Cake

Discover More Muffin Recipes

Craving more muffin goodness? Check out these other delightful muffin creations:

Almond Flour Banana Muffins
Banana Blackberry Oatmeal Muffins
Spelt Banana Muffins
Air Fryer Muffins
Healthy Banana Nut Muffins
Pumpkin Banana Muffins

We hope you thoroughly enjoy baking and savoring these incredibly moist and flavorful Almond Flour Zucchini Muffins. If you give this recipe a try, we would absolutely love to hear your thoughts and experiences in the comments section below! Your feedback helps us grow and inspires other home bakers.

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Almond Flour Zucchini Muffins

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Author: Leanne
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 muffins
Category: Breakfast
Method: Bake
Cuisine: American, Canadian
Diet: Gluten Free

Print Recipe

Description

These Almond Flour Zucchini Muffins, brimming with chocolate chips and pecans, are exquisitely moist and tender. They’re crafted to be naturally gluten-free, dairy-free, and oil-free, all while being beautifully seasoned with cinnamon, ginger, and nutmeg for a warm, comforting flavor.

Ingredients

1 1/2 cups (155g) grated zucchini (see note)
2 1/2 cups (260g) blanched almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1/2 cup (130g) almond butter
1/3 cup (55g) coconut sugar
1/4 cup (60ml) maple syrup
2 tablespoons unsweetened almond milk
1 teaspoon vanilla extract
1/4 cup (48g) dairy-free mini chocolate chips
1/4 cup (30g) chopped raw pecans

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Instructions

Preheat your oven to 350°F (175°C). Prepare a 12-cavity muffin pan by greasing it thoroughly with non-stick cooking spray, or line each cavity with parchment paper cupcake liners for easy removal.
Prepare the zucchini: First, coarsely grate the zucchini using the larger holes on a box grater. Then, firmly press or squeeze the grated zucchini to remove any excess moisture. You can achieve this by wrapping the zucchini in several layers of clean paper towels or a clean tea towel and wringing it out. The zucchini should visibly reduce in weight, from approximately 155 grams to about 110 grams, indicating sufficient moisture removal.
In a medium-sized bowl, whisk together all the dry ingredients: the blanched almond flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, and ground nutmeg. Whisk well to ensure they are evenly combined.
In a separate large bowl, whisk together the wet ingredients: the two large room-temperature eggs, creamy almond butter, coconut sugar, maple syrup, unsweetened almond milk, and vanilla extract. Whisk until the mixture is smooth and well integrated.
Using a spatula, gently stir the well-drained zucchini into the wet ingredient mixture until it is evenly distributed.
Add the dry ingredients mixture to the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix the batter; a few small lumps are perfectly acceptable and often indicate a tender muffin. Finally, fold in the dairy-free chocolate chips and chopped pecans. If you wish, reserve a small amount of chocolate chips and pecans to sprinkle on top of the muffins before baking for added visual appeal.
Divide the prepared batter evenly among the 12 cavities of your muffin pan. Fill each cavity almost completely full.
If you reserved any, sprinkle the remaining chocolate chips and pecans over the tops of the muffin batter in each cavity.
Bake in the preheated oven for 19-21 minutes, or until a toothpick inserted into the middle of a muffin comes out clean or with only a few moist crumbs attached.
Allow the freshly baked muffins to cool in the pan for 10 minutes. This helps them to set and firm up before handling. After 10 minutes, transfer the muffins gently to a wire rack to cool completely, which prevents the bottoms from becoming soggy.

Notes

The zucchini should be coarsely shredded for this recipe. Always use the larger shredding holes on your box grater (often called a cheese grater). Using smaller holes results in finely shredded zucchini that may release too much moisture, potentially making the muffins soggy.
Ensure your almond butter has a smooth, running consistency. If it has become firm or separated in the refrigerator, simply microwave the necessary amount for 10-15 seconds until it’s pourable. This makes it much easier to incorporate smoothly into the other wet ingredients without lumps.
For accurate measurements, especially for almond flour and sugar, we highly recommend using a kitchen scale. If measuring with cups, use the “spoon and level” method for dry ingredients: spoon the flour into the measuring cup and then level it with a straight edge, rather than scooping directly. For grated zucchini, loosely pack it into the measuring cup.
The color of your muffin pan can affect baking time. Darker colored pans tend to bake muffins more quickly and promote browning more than lighter colored pans. This recipe was tested with a lighter pan, so if your pan is darker, you may need to adjust the baking time slightly.
Parchment paper liners are highly recommended as they prevent the muffins from sticking to the bottom, a common issue with standard paper liners. If liners are unavailable, ensure your muffin pan is thoroughly greased with non-stick cooking spray.
For additional detailed advice, tips, and suggestions regarding this recipe, please make sure to read through the sections above the recipe card. These sections offer valuable insights to help you achieve the best possible results.