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    Allianna's Kitchen » Recipes » Desserts

    Published: Jul 27, 2021 · Modified: Aug 24, 2024 by Allianna Moximchalk · This post may contain affiliate links · 8 Comments

    Gluten Free Zucchini Muffins

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    These Flourless Gluten Free Zucchini Muffins are super soft and moist! They only take 10 minutes to prep and are a treat the whole family can enjoy. These muffins are not only gluten free but they are also flourless. The fresh zucchini combined with the coconut sugar is oh so delicious. The combination of the eggs and almond butter makes loaded with healthy fats and a great blood sugar balanced option for breakfast.

    Pile of gluten free zucchini muffins on a plate with fresh slices of banana and fresh flowers.

    If you have a bunch of extra zucchini from this recipe, check out the other zucchini recipes on my blog like my Gluten-Free Zucchini Bread recipe or my Gluten Free Zucchini Cakes. You may also like the other muffin recipes on my blog like my Gluten Free Apple Muffins, Gluten Free Strawberry Muffins, Gluten-Free Blackberry Muffins recipe, Gluten Free Pumpkin Muffins, and my Gluten Free Raspberry Lemon Muffins. 

    Jump to:
    •  Why I Love This Recipe
    • Wholesome Ingredients
    • Recipe Substitutions and Variations
    • Recipe Instructions
    • Recipe FAQs
    • Top Tips
    • Other Gluten Free Zucchini Recipes You Will Love
    • Are you interested in a list of my go to healthy alternatives?
    • Gluten Free Zucchini Muffins

     Why I Love This Recipe

    • The zucchini and chocolate combination is so tasty! 
    • These fluffy muffins are naturally dairy free, gluten free, grain free, flourless, refined sugar free, soy free, and paleo friendly. Unlike traditional baking recipes, this recipe does not contain xanthan gum or brown sugar.
    • This delicious recipe only takes 10 minutes of hands-on time to prepare!
    • These healthy zucchini muffins can be stored in a freezer bag, so you always can have your favorite zucchini treats all year round. 
    • All you have to do is throw everything in the blender – this makes clean up SO easy!
    • These gluten-free muffins are great for picky eaters, especially kids! It hides veggies. 
    • We make flourless muffins every week on my weekly meal prep menu! If you are in the Pittsburgh area, check out my meal prep menu. 

    Wholesome Ingredients

    Gluten free zucchini muffin ingredients in small glass bowls.
    • Almond butter–This is the base of the recipe and what allows the muffins to be smooth! Make sure you use a creamy almond butter. 
    • Zucchini–Washed and grated!
    • Chocolate chips–Enjoy life is my favorite brand! 
    • Maple syrup–Acts as a sweetener. If you are looking for a lower carb option, you can skip this!
    • Eggs–Bind the muffins together. 
    • Baking soda–Pushes the muffins to expand. 
    • Apple cider vinegar–This helps the muffins rise, along with the baking soda. 

    See the recipe card below for a full list of ingredients and measurements.

    Recipe Substitutions and Variations

    • Vegan option-This recipe does not unfortunately have a vegan option. A flax egg will not work in this recipe.

    This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

    Recipe Instructions

    Zucchini muffin mixture in a blender.

    Step #1: Preheat the oven to 350 degrees F. Place all ingredients, EXCEPT zucchini & chocolate chips, into a food processor. Blend this mixture until it is smooth. If you do not have a blender, you can use a large bowl. Add grated zucchini and chocolate chips into the blender. Gently fold in, using a spatula. 

    Zucchini muffins in a pan.

    Step #2: Either line your muffin pan with paper liners or use a silicone muffin pan! Divide up the batter. Be sure to only fill the muffins half way because they will rise! Bake the muffins for 20 minutes, or until you can stick a fork in the muffins and the fork comes out clean. Allow the muffins to sit for at least 10 minutes prior to moving them on a wire rack.

    Recipe FAQs

    Can I substitute peanut butter for almond butter?

    Sure! However, peanut butter has a richer taste than almond butter. So please note that the taste will be a bit different. 

    When is zucchini season?

    Zucchini season here up north is between May-August.

    What kind of almond butter should I use?

    I suggest using a creamy and smooth almond butter (one without almond chunks). I love using the Kirkland brand for this! They have the best almond butter made from pure almonds– no fillers. I have found it to be the best bang for your buck! 

    How long do these muffins last?

    I suggest eating them within 5 days. You can also freeze them for up to a month, to have a stash on hand!

    How should I store them?

    I suggest storing the muffins in an airtight container in the fridge! They are so yummy when they are chilled! 

    Can you taste the zucchini in the muffins?

    Zucchini has a mild flavor so you cannot taste a ton of it, but it helps make for very moist muffins!

    Top Tips

    • Tip #1: If you are able, invest in the silicone muffin pans! They are so easy to clean and the muffins literally pop right out. If you do not have the silicone muffin pans, I highly suggest using muffin liners. 
    • Tip #2: Be sure to allow the muffins to sit (at least 10 minutes) prior to moving them, to prevent them from falling apart.  
    Gluten free zucchini muffins on a plate with dairy free chocolate chips and fresh banana slices.

    Other Gluten Free Zucchini Recipes You Will Love

    • stacked up zucchini bread
      Gluten Free Zucchini Bread
    • beautiful plate of zucchini oatmeal bars
      Zucchini Oatmeal Bars
    • mini gluten free zucchini cakes 12 scaled
      Mini Gluten Free Zucchini Cakes
    • instant pot zucchini with red pepper flakes in a bowl
      Instant Pot Zucchini

    Are you interested in a list of my go to healthy alternatives?

    Download your FREE guide below.

    Download your guide.
    close up photo of zucchini muffins on a plate with chocolate chips

    Gluten Free Zucchini Muffins

    Course Breakfast, Snack
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 28 minutes minutes
    Servings 12 muffins
    Author Allianna Moximchalk
    158kcal
    Cost $3
    Print Recipe Pin Recipe

    Equipment

    • muffin pan and liners or silicone muffin liners

    Ingredients

    • 1 cup creamy almond butter I love the Kirkland brand.
    • 2 eggs
    • 1/4 cup maple syrup
    • 1 cup zucchini grated, use a paper towel to squeeze and get the water removed
    • 1 tsp baking soda
    • 1 tsp apple cider vinegar
    • 1/2 cup chocolate chips I like enjoy life dairy free chocolate chips

    Instructions

    • Preheat the oven to 375 degrees F. Place all ingredients in a blender except the chocolate chips and blend until smooth. Once blended, use a spatula and fold in the chocolate chips.
    • Once the batter is mixed, either use a silicone muffin pan or a muffin pan and add muffin cups or spray it with oil tp prevent sticking. Divide up the batter between 12 muffin cups. Bake for 18 minutes or until you can stick a fork in the muffin and it comes out clear. Allow the muffins to sit before removing.

    Notes

    Storage: You can store these muffins in an air tight glass container for up to 5 days in the refrigerator or up to one month in the freezer. 
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based off of 1 muffin. 
    Servings: This recipe should yield 12 muffins. 
    Quick and easy zucchini muffin recipe that everyone will love!
    Serving: 1muffin | Calories: 158kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 208mg | Fiber: 2g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Gluten Free & Dairy Free Dessert Recipes

    • Chocolate chip cookies with candies on top laid out on wax paper.
      Gluten Free Monster Cookies
    • Slice of banana cake on a blue and white plate.
      Gluten Free Banana Cake with Almond Flour Recipe
    • Vegan fruit dip on a plate with apple slices.
      Vegan Fruit Dip
    • Thumbprint cookies on a green and white plate with chocolate ganache in the middle.
      Gluten Free Thumbprint Cookies

    Reader Interactions

    Comments

    1. Dana says

      November 19, 2021 at 7:55 pm

      5 stars
      these are so simple and turn out amazing! They taste wonderful and you don’t even notice that they are flourless, my daughter is obsessed with them as well!

      Reply
    2. Karen Moody says

      August 26, 2021 at 11:14 pm

      5 stars
      I made these Gluten Free Zucchini Muffins today and they are delicious! I didn’t have chocolate chips so I used raisins. Best muffins ever!

      Reply
      • Allianna Moximchalk says

        August 27, 2021 at 4:01 pm

        Yay! This makes me so happy to hear.

        Reply
    3. Denise says

      August 19, 2021 at 9:18 pm

      5 stars
      Absolutely love these muffins! 😋 They are so easy to make so moist and delicious. I never cooked with a silicon muffin pan but I’ll tell ya that put baking muffins to whole new level. I watched the video and immediately ran to the store to make these, so happy I did! Thank you so much for sharing you recipes.

      Reply
      • Allianna Moximchalk says

        August 20, 2021 at 9:08 pm

        Awe this makes me so happy to hear Denise! I am so glad you like them as much as I do!

        Reply
    4. Jamie K says

      August 18, 2021 at 2:41 pm

      5 stars
      These were so easy and quick to make. Very moist. Its nice to have a grab and go breakfast or snack to run out the door with. Will definitely be making this a lot.

      Reply
      • Allianna Moximchalk says

        August 18, 2021 at 10:16 pm

        I am so glad you liked them Jamie!

        Reply

    Trackbacks

    1. Sweet Potato, Brussels Sprout, Bacon Breakfast Sheet Pan - Allianna says:
      September 2, 2020 at 2:13 pm

      […] Rhubarb Mocktail (PALEO) Cilantro Lime Chicken Wings (PALEO | WHOLE 30 | KETO) Protein Loaded Banana Blueberry Zucchini Muffins (REFINED SUGAR FREE | PALEO | GLUTEN FREE | DA… Chocolate Marshmallow Cookies ( PALEO | GLUTEN FREE | DAIRY FREE) Peach Basil […]

      Reply
    5 from 4 votes

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