Gluten-Free Almond Butter Zucchini Muffins

 

Keto Zucchini Bread using Almond Flour

Video taken from the channel: Low Carb Recipes with Jennifer


 

Chocolate Chip + Zucchini Muffins (Paleo) | Thrive Market

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Flourless Chocolate Zucchini Muffins

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Chocolate Almond Butter Zucchini Muffins

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Almond Butter Zucchini Muffins

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CHOCOLATE CHIP ZUCCHINI MUFFINS || gluten free muffin recipe

Video taken from the channel: The Toasted Pine Nut


 

Chocolate Zucchini Muffins | Gluten Free Muffin Recipe

Video taken from the channel: Clean & Delicious


1 cup zucchini, grated 1 cup creamy almond butter 1/4 cup maple syrup 2 large eggs 1/2 tablespoon chia seeds 1 teaspoon apple cider vinegar 1 teaspoon cinnamon 1 teaspoon vanilla 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons dark chocolate chips or chunks (certified gluten-free if. These healthy chocolate chip zucchini muffins are gluten-free, paleo-friendly, refined sugar free and made with almond flour and a lower glycemic sweetener which can be substituted with a low carb sweetener if you are following a keto lifestyle. Ingredients 1 cup grated zucchini 1 cup creamy almond butter 1/4 cup maple syrup or honey 3 eggs, beaten 1 teaspoon cinnamon 1 teaspoon vanilla 1/2 teaspoon baking powder 1/4 teaspoon sea salt 1/4 cup chocolate chips + more for topping.

A few quick notes on these almond butter zucchini muffins: You can use peanut butter if your child/school isn’t peanut-free. I use muffin liners and spray them with cooking spray. These don’t have oil or butter so I want to make sure they don’t stick. Cause that would make the kiddos sad!

Ingredients 2 cups gluten free flour 1 cup almond flour 1/8 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons cinnamon 1 1/2 cups coconut sugar 1 cup chopped pecans 1 1/2 cups almond milk 3 eggs 1 1/2 cups shredded zucchini 2 teaspoons vanilla 3/4 cup coconut oil, melted. 3 1/4 cups (about 300 g) grated fresh zucchini. 1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter) 3/4 teaspoon xanthan gum (omit if your blend already contains it) 2/3 cup (80 g) certified gluten free oat flour. 1 teaspoon baking soda.

Welcome Gluten Free Zucchini Bread, oh harbinger of summer! Made with almond flour, honey, a warm blend of spices, and chocolate chips if you dare (and I think you do!), this easy zucchini bread is mega moist, fluffy, and healthy too. Every year, the first loaf of zucchini bread I bake feels like a mini milestone. Knowing it is the first of many zucchini loaves and zucchini muffins. They contain 1 cup of freshly shredded zucchini Maple syrup adds some nice sweetness to these muffins with no refined sugar.

Almond flour and oats take place of the white flour and also make these muffins lower in carbs and gluten-free! The extra moisture from the shredded zucchini keeps these muffins super moist without adding any butter or oil. Preheat the oven to 375 degrees F. Line a muffin tin with cups. Squeeze any excess moisture out of the shredded zucchini.

In a medium bowl, mix together the almond butter. Fold in the zucchini, followed by half of the chocolate chips. Scoop the batter into the muffin tins, filling each one 3/4 of the way.

Top the batter with the remaining half of the chocolate chips for a delicious chocolatey top layer. Bake for 19-21 minutes, or until a toothpick inserted in the middle comes out clean.

List of related literature:

WHY THIS RECIPE WORKS With a successful gluten-free Blueberry Muffin recipe under our belts, we decided to try a different take using a similar base.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

These would also be great with raspberries, blueberries, sliced bananas, or plums instead of figs, and you can make them gluten-free by substituting our gluten-free flour mix (see page 55) for the wheat germ, whole-wheat, and all-purpose flours.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Oat and millet flours are my favorite gluten-free grains which, when ground into flour and used together, make delicious cakes and muffins.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

You can also try making these muffins with almond flour instead.

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

Though these flours were not tested for this purpose in the recipes for this book, l encourage gluten-free bakers and eaters to read more on the subject and give these flours a Whirl.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

The recipes in this book use only gluten-free flours.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

It’s available roasted and as groats, flour, pasta and tea, and the flour can be made into pancakes or added to gluten-free muffin mixes.

“The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life” by Karen Fischer
from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life
by Karen Fischer
Exisle Publishing Limited, 2014

1⁄3 cup corn flour (not cornmeal) Part 2: Repeat the muffin recipe above by using 1 cup of this Gluten-Free Rice Flour Blend in place of 1 cup of wheat flour.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

There are many good gluten-free baking books already out there, with recipes for snickerdoodles and sandwich bread that work pretty well.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
by
Houghton Mifflin Harcourt,

• 21/2 cups rolled oats (gluten-free if possible) • 11/2 cups quinoa flakes or plain puffed brown Place the ingredients in a large sealable container and mix well.

“The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation” by Karen Fischer
from The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation
by Karen Fischer
Exisle Publishing PTY Limited, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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30 comments

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  • Followed the directions exactly and the muffins came out delicious! They have a cake like texture. They’re not really sweet except the chocolate chips on top. Thank you for another good recipe ��

  • Dani these are superb������I only got 10 muffins because I think I’m using a very large muffin pan lol or it could be because of me eating the mixture whilst spooning it in��but either way they are so delish������thank you Dani ������������

  • These were so so delicious! I do want to point out for those of us that are on a lectin free diet, that this recipe works very well deseeding and peeling the zucchini first before shredding it. It does have much less liquid this way as well, but still needs to be squeezed out with a towel, and I added a tablespoon of Avocado oil to make up for the moisture loss. I also used Monk Fruit in place of the coconut sugar, and included chopped pecans on top with the dark chocolate nibs. Super good recipe I will make over and over for my family. Thank you Dani!

  • Tried these today and they were very good. It was a little on the dry side so maybe I just need to take it out of the oven a little sooner than 20 min

  • I live in Israel and Yes we have health stores, but I am not always able get items, such as coconut sugar or (in another recipe “agavi” syrup-for which I substituted honey-worked well). So, my question is: what may be substituted for coconut sugar. One person replied if you can use dates. In Israel we have dates, dates and more dates and we even have “date honey”. I would love to hear from someone.

  • It’s really nice to see realistic serving size for this size loaf pan, 8 is reasonable, 16 is not. I am always so tired of recipes that claim only 1 net carb, then when you see the serving size it is no wonder! Thank you for your time showing us the wonderful yummy recipe. Got a lot of zucchini in my garden so I will be trying this recipe. New sub here!

  • I recommend putting chocolate chips in the batter instead of on top. It tastes BEST and it won’t make the Tupperware or bag as chocolate messy like.

  • I love that Dany always add the recipe below the video. It is much easier when cooking and watching the video just to look below the ingredients:) thanks

  • i made these today also i added some walnuts in the batter they are very good you cannot taste the zuccini at all just tastes like a fudgy brownie thanks fot this and have a blessed day

  • Oh my goodness these are amazing!!! I’m not a GF fan, but I was on a search for a delicious recipe so my nephew and good friend would be able to enjoy treats I make. This is seriously the best GF I’ve ever had!

  • So FYI these are currently in my oven! I’m determined to convince the toddler to try these hidden zucchini ��
    If not… more for me!

  • I use a stainless steel pan with unbleached liners so as not to the aluminum and non stick chemicals. Also have made zucchini breads and cakes for years and never squeezed out the liquid.

  • I’ll definitely try these. I hate zucchini so I’ve been trying to trick myself into eating them, so these look like the perfect guilt-free snack:)

  • Looks great! Can you clarify the serving size and macros? The text below the video says 8 slices. The printable recipe webpage says 12. The calories, carbs, etc. and different too, but oddly higher for the smaller portion size. Thanks!

  • Not sure if you would see a message on a video two & a half years old, but anyway… I made these today & they are bitter. We don’t have high end ingredients here in Korea unless you order them online, which i didn’t. I used regular peanut butter, almond soy milk, & our zuchini which is a bit yellow on the inside. It was super-watery, yielding at least 2 cups of water. I was left with green mush instead of nice shreads like you had because I used a super-cheap plastic thing you put over a bowl I found at a popular Japanese 5$ store here. So maybe i used too much? I used i cup densely packed green zuchini mush. I can’t taste the zuchini, but it sure taste…um…healthy.

  • Im big on chocolate. Like the looks of these too! An idea of putting drief cherries in the mix sounds like it may be good too. Kind of like chocolate coveref cherry muffins. Thanks for sharing your recipes. I����

  • I didnt have any kind of butter, but I really wanted this recipe for my Bday cake.
    What I changed:
    I used 1 cup of Almond flour;
    1 tbsp apple cider vinager & ½ tbsp baking soda, instead of baking powder;
    1 cup of Stevia;
    I didn’t squeeze the zucchini but also didn’t add any liquid.

    Mixed all the ingredients using a food processor.

    Made mini muffins and they turned out cute and yummy ��

  • It’s delicious I added 1/4 cup of sour cream to moist the bread and 1/4 coconut flour so delicious this is my favorite one for my morning coffee

  • Would a flax egg work do you think? I’m allergic to eggs and my husband is celiac…so we have a bit of a challenge in baking things like baked goods.

  • Unfortunately I have to avoid almond butter (almonds are not good for hypothyroidism)…..not sure where to go with this recipe, but maybe I can try it with something else

  • How do you not have your own show on television? You’re gorgeous, funny, and, (bonus), you actually know what you are talking about. Your videos are cheering a lot of people up.

  • I made these today. I was blown away at how good they were. I’m so excited to have a more nutritious, doughy, chocolaty, yumminess to enjoy! Thank you so much for this recipe my entire family love them.

  • Thank you!!! These are wonderful! Trying to drop a bit of weight, these feel very indulgent and are de’lish! Grateful for all the healthy options.

  • I had made several of your recipes and was a fan but when we started staying home for the pandemic I decided I would work my way through all your recipes. We have loved them all and it has been great trying to eat healthy and trying new recipes at the same time!Thank you for keeping happy and healthy!��

  • Great recipe! Do you think it’ll work if I skip the milk and just dump everything in a food processor without shredding zucchini? I’m assuming the zucchini juice will compensate the milk that I’ve skipped. Also since coconut flour is gluten free, the batter wouldn’t mind being thrown in a food processor until they all got incorporated without being overmixed (gluten problem). Curious if Dani or anyone has tried this..

  • Looking forward to making these! Few questions… can i use all natural peanut butter instead of almond butter? Also, can i use raw honey in place of coconut sugar?

  • Made these this morning for my toddler, who had become a major picky eater. She loved them. Ate a whole one and asked for more. Delicious!!

  • I only had one zucchini so I cut the recipe by half and it turned out amazing. Very moist and delicious! Thanks so much and definitely keep the great Keto recipes coming.

  • I am going to make these one day, but just wanted to say this recipe is a perfect base for tweaking. I swapped the zucchini for bananas and added cinnamon and nutmeg instead of cocoa. Everything else was the same as this recipe. The end result were delicious, moist cupcakes! Can’t wait to try it with the zucchini and cocoa though! Also, since almond butter can be expensive, I want to try this recipe with a mix of half cup of almond butter and half cup of strained plain yogurt. When I try I will let you know how they turn out!

  • Just came out of the oven!!!!!! DELICIOUS! My husband can’t believe it’s KETO! I only have Swerve confectioners sugar, assuming it doesn’t matter that it wasn’t granulated because it’s amazing!!!!!! Thank you!