Delicious Zucchini Bread Muffins

These zucchini bread muffins are so light and moist. The great thing about zucchini is that it doesn’t really have much of a flavor, at least not in baking.

When you bake with fresh zucchini, this versatile veggie tends to take on the flavor of whatever you are cooking it with. By pureeing the zucchini you are able to sneak it into this healthy zucchini bread muffin recipe without the kids even knowing. It’s a win win for anyone trying to get a few extra veggies into loved ones.

Making healthy choices when it comes to snacking comes easy when you have the best healthy muffin recipes to choose from.

how to make Zucchini Bread Muffins, can you make muffins with Zucchini Bread recipe

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I have a major sweet tooth, and these gluten free zucchini muffins with chocolate chips are a great option for something sweet but also heathy. They are full of so much flavor and simple ingredients. These muffins are gluten free, dairy free, refined sugar free and kid friendly. The whole family will love these delicious muffins.

What You Need to Make Homemade Zucchini Bread Muffins

To make this zucchini bread muffin recipe you will need a few clean simple ingredients. These are perfect to make during zucchini season, when zukes grow in an abundance in the garden. If you dont have a garden, that’s fine, just grab some at the local grocery store.

1 cup zucchini, pureed
2 eggs, room temperature
1/2 cup coconut sugar
1/2 cup coconut oil, melted
1 1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped walnuts
1/4 cup dark chocolate chips, plus 2 Tbsp for the tops of the muffins
1/8 cup raisins

ingredients to make recipe for Zucchini Bread Muffins

Ingredients Notes:

Almond flour is a popular gluten free flour. It is made with only almonds, and can be found online here: almond flour.

Coconut sugar is a cleaner alternative to standard brown sugar or other refined sugars. It is also low on the glycemic index, and not as sweet as other sugars, therefore less likely to cause a blood sugar spike. You can find coconut sugar online as well: coconut sugar.

When it comes to nuts, I always keep random nuts in my pantry to snack on here and there. Avoid the salted kind and look for natural/organic/raw. Again, check the ingredients and make sure there is only one ingredient – the nut. And stay away from any that have added sugar, salt, and oil.

The dark chocolate chips that I love are 85% cacao chips. These are dairy free and made from pure cacao, which is a more true version of chocolate. Because they are a high percentage of cacao they are not very sweet. You can find cacao chips online here: cacao chips.

I always try to use organic ingredients when baking or cooking. If you can get organic zucchini go for it. For this recipe, either 1 large or 2 small zucchinis will yield one cup pureed.

You will also need a muffin tin, muffin liners, and a food processor for this recipe. This is the food processor that I have and love! If you are looking for a great food processor for all of your cooking and backing needs then I highly recommend this one. You can find it here: food processor.

Zucchini Bread Muffin Recipe

I find myself seeking out recipes and then making a lot of changes to them to keep them healthy for myself and my family. Like many of my recipes, this zucchini bread muffins recipe is gluten free, dairy free, and refined sugar free. It falls within a clean eating, and paleo lifestyle.

This recipe originated with a friend of mine.She sent it me and said “I know you will modify it to make it work for you” which is exactly what I’m doing. Her recipe called for processed sugar, and flours and ingredients that I simply don’t use. But most recipes can be modified into a healthier version.

How to Make the Healthy Zucchini Bread Muffins

First, preheat the oven to 350 degrees.

Then wash, dry, and trim the ends off of the zucchini. Cut it into chunks and place in a food processor.

Pulse the food processor to puree the zucchini.

Use a spoon or spatula to scoop out one cup of the puree.

Next, in a large bowl add the coconut sugar, and the eggs.

Then add the almond flour to the bowl.

Add the zucchini to the bowl.

pureed zucchini and almond flour in bowl

Then add the rest of the ingredients, minus the add ins. Add the coconut oil, baking soda, baking powder, cinnamon, and nutmeg.

Stir the muffin batter to thoroughly combine, and then add the chopped walnuts.

Add the raisins, and the dark chocolate chips. Fold the muffin batter to gently mix the rest of the ingredients.

How to Bake Healthy Gluten Free Zucchini Muffins

Line a muffin pan with parchment paper liners. These are the best muffin liners, because the muffins don’t stick to the liners.

Fill the muffin cups with even portions of the muffin batter. You can use a 1/4 cup measuring cup to do this.

Top each of the muffin cups with a few of the remaining dark chocolate chips.

Bake the zucchini muffins for 16-18 minutes, until they are slightly golden brown and pass the toothpick test.

Let the muffins cool in the muffin pan for 5 minutes before removing them.

Then transfer the cooked muffins to a wire rack to finish cooling.

healthy gluten free zucchini muffins on wire rack to cool

Healthy Zucchini Bread Muffins

Enjoy these delicious zucchini bread muffins as an afternoon snack, or with your morning coffee or tea. The first time I made these the kids said that they taste like Christmas. I think that’s because of the cinnamon and nutmeg.

recipe for zucchini bread muffins with chocolate chips

Store any leftover muffins in an airtight container in the refrigerator for 3-5 days, or store in a freezer bag in the freezer for longer. They easily thaw and can warm up in the microwave to be enjoyed later.

These are super moist and delicious with a texture of cake but with tasty bits of chocolate, walnuts and sweet raisins.

close up of Zucchini Bread Muffins with chocolate chips and walnuts

Yield:
12

Prep Time:
10 minutes

Cook Time:
18 minutes

Total Time:
28 minutes

These gluten free zucchini bread muffins are so light and moist. They make a great afternoon treat, school snack, or quick breaskfast.

Ingredients

1 cup zucchini, pureed
2 eggs, room temperature
1/2 cup coconut sugar
1/2 cup coconut oil, melted
1 1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped walnuts
1/4 cup dark chocolate chips + 2 Tbsp for tops of muffins
1/8 cup raisins

Instructions

Pre heat the oven to 350 degrees F,
Cut zucchini into chunks with skin on. Remove seeds if you see them.
Puree the zucchini in a food processor.
In a large bowl, combine the coconut palm sugar with eggs. Add dry ingredients and mix well.
Add the zucchini and coconut oil.
Next, add the nuts, raisins, chocolate chips.
Line a muffin tin with paper liners
Fill muffin cups with even portions of muffin batter.
Bake for 16-18 minutes
Let cool and enjoy