Almond Flour Chocolate Zucchini Muffins

Get ready to bake up a batch of my delectable gluten-free almond flour chocolate zucchini muffins studded with rich chocolate chips – a quick and easy recipe everyone will love!

The almond flour used in this recipe is made from ground almonds. It’s often used in Keto recipes because it is extremely low in carbs.

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Supplies:

To make these scrumptious chocolate zucchini muffins with almond flour, it’s important to gather your baking supplies. Here’s what you’ll require.

• Hand mixer or stand mixer. I find it’s easier to clean up when I use a hand mixer but a stand mixer would work just as well.
• Mixing bowls
• Measuring cups and spoons are essential for baking.
• Small prep bowls
• 12-muffin pan
• Cupcake liners
• Piping bag and tips for frosting the cupcakes

Almond flour adds a nutty flavor to the muffins. It perfectly complements the chocolate and chocolate chips adding a slight sweetness to this treat. The nutty flavor of the almond flour also compliments the mild earthiness of the vegetable.

I used this almond flour zucchini chocolate muffin recipe to make my Alligator Cupcake Cake as almond flour is a bit denser than traditional flour but is perfect for gluten-free baking. It adds a bit of lightness and moisture resulting in a tender crumb that holds up well to decorating!

Zucchini Almond Flour Muffin Ingredients:

Gather these gluten-free kitchen essentials and get ready to delight in the flavors of our zucchini muffins with almond flour recipe, designed for both taste and dietary preferences.

Makes 12 muffins.

Muffins:

• Zucchini – grated
• Eggs + 1 flax egg
• Sugar
• Almond flour or almond meal
• Cinnamon + allspice
• Vanilla
• Cocoa
• Baking powder + baking soda
• Xanthan gum
• Plant-based butter
• Almond milk
• Chocolate chips – I use Enjoy Life Mini Chips as they are gluten-free and dairy-free

Frosting:

• Powdered sugar
• Plant-based butter
• Almond milk
• Apple cider vinegar
• Vanilla
• Lemon juice
• Salt

Topping:

• Fresh strawberries

I used xanthan gum in this gluten-free muffin recipe as it helps starches combine and improves the texture.

Almond Flour Chocolate Muffins Directions:

Now that you’ve gathered all the ingredients for the gluten-free almond flour chocolate zucchini muffins, it’s time to dive into the step-by-step directions for creating these delectable treats.

1. Preheat oven to 350 degrees F. and line 12 muffin tins with cupcake liners.

2. In a medium bowl beat eggs, flax egg, and sugar then add vanilla and set aside.

3. In a large bowl mix dry ingredients.

4. Make a well in the center then add egg mixture, melted butter, and almond milk. Mix well.

5. Add zucchini and chocolate chips.

6. Stir until a thick batter forms.

7. Fill muffin tins.

8. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

9. Cool for 10 minutes in the pan then transfer to a cooling rack.

10. Prepare icing by combining all frosting ingredients in the bowl of a stand mixer and mix until smooth.

11. Add to a piping bag fitted with a star tip.

12. When muffins have cooled completely pipe icing on muffins. Top with fresh strawberries.

If you’re looking for a creative cupcake idea try making this alligator cupcake cake! You’ll need green buttercream icing, gluten-free Oreo chocolate sandwich cookies, marshmallows, jujubes, and jelly beans!

Because almond flour is made with ground almonds, the texture of these gluten-free muffins can be slightly grainy. After a few hours, the consistency softens and the thicker texture is less noticeable. This will help them stay moist.

Variations:

This recipe is gluten-free and dairy-free so I’ve already included gluten-free ingredient substitutes. Here are some variations for other dietary preferences.

• Make this recipe vegan by substituting flax eggs for all of the eggs.
• Butter can be used instead of plant-based butter
• Make this recipe nut-free by using milk or a plant-based milk alternative instead of almond milk
• Regular chocolate chips can be used instead of vegan chocolate chips.
• Frozen zucchini shreds can be used instead of freshly grated zucchini as long as they are thawed and drained well before using.

Tips:

Don’t miss out on these essential tips for making these muffins with almond flour. From ingredient prep to baking strategies, these guidelines will make your muffins a hit.

• To make a flax egg, add 1 tbsp of flax meal to 3 tbsp of water and let sit for 15 minutes
• If using frozen zucchini shreds, drain them well and squeeze out extra moisture or your muffins will be too moist.
• For more texture in your muffins, use almond meal instead of almond flour.
• Want a nuttier flavor? Use natural almond flour. It is made from almonds that still have their skin on.
• Want a finer and lighter texture? Use blanched almond flour. It is made from almonds that have had their skins removed.
• Let muffins cool completely before frosting.
• These muffins can be made in advance and refrigerated for up to 3 days or frozen and thawed at room temperature before serving.
• Skip the icing for a healthier kid-friendly snack.
• Serve with fresh berries

Looking for more gluten-free dairy-free recipe ideas? Follow me on Pinterest for inspiration!

These grain-free chocolate chip almond flour muffins are suitable for gluten-free and dairy-free dietary preferences. If you are celiac or gluten-sensitive, check all ingredient labels.

Here’s a rhubarb cupcake recipe that’s also gluten-free and delicious!