Did you really think I was going to pass up the zucchini week of the AK Summer Series without sharing a healthy zucchini muffin recipe? I mean, they do call me the Muffin Queen.
Truth be told when I made this recipe a few years ago I was debating doing a zucchini cookie instead of this muffin. I actually tested a few different cookie versions, but never fell head over heels in love so I decided to scrap the cookie and make the BEST healthy gluten free zucchini muffins. It took me a few recipe tests, but I believe these are truly perfect — light, super fluffy, and perfectly moist on the inside.
I made these muffins with heart-healthy olive oil, plenty of chocolate chips (you know how I do), and a sprinkle of sea salt on top for an extra treat. Be sure to read the full post for easy ways to customize your muffins!
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The deets on these gluten free zucchini muffins
Not only are these chocolate chip zucchini muffins absolutely delicious and easy to make, but they’re also:
- SO fluffy, and perfectly sweet thanks to a touch of pure maple syrup
- Made with almond flour, olive oil, and walnuts for healthy fats and omega-3s
- Packed fiber from zucchini and oat flour
- Speckled with puddles of dark chocolate chips
- Sprinkled with sea salt for that sweet and salty we know and love
You’re going to absolutely LOVE these! They’re a great snack that feels a tiny indulgent, especially with a drizzle of your favorite nut butter on top.
Healthy zucchini muffin ingredients
These delicious dairy free zucchini muffins are made with heart-healthy olive oil and, of course, a boost of veggies from zucchini. The combination gives these muffins the perfect amount of moisture while still keeping that wonderful crumb. Here’s everything you’ll need:
- Zucchini: one of our fav vegetables for baking! Grated zucchini adds moisture to these muffins.
- Maple syrup: we’re naturally sweetening the zucchini muffins with some pure maple syrup!
- Eggs: you’ll just need 2 eggs in this zucchini muffin recipe.
- Olive oil: for additional moisture and a boost of heart-healthy fats.
- Milk: feel free to use any dairy free milk you’d like. I like using unsweetened vanilla almond milk.
- Oat flour: feel free to use gluten free oat flour if you’d like and check out the instructions below for how to easily make it at home! I’ve also included a sub in the note section.
- Almond flour: the second flour to keep these chocolate chip zucchini muffins gluten free. Be sure to use fine, blanched almond flour. It provides additional healthy fats, too!
- Cinnamon: for that cozy flavor.
- Baking staples: don’t forget the baking soda and salt to help these muffins bake up properly, plus vanilla extract. Learn how to make your own vanilla here!
- Mix-ins: I love the nutty crunch that chopped walnuts add to these muffins, plus delicious bites of chocolate from chocolate chips. These are optional! Feel free to use dairy-free chocolate chips to keep the muffins completely dairy free.
Optional ingredient swaps
There are a few ingredients you can swap that will still give you perfect zucchini muffins. Here’s what I can recommend:
- For the maple syrup: feel free to use honey instead to sweeten.
- For the olive oil: you can also use melted butter, vegan butter, ghee, brown butter, or melted coconut oil. Just make sure it’s melted and cooled to room temp before adding it to the batter.
- For the oat flour: these muffins will also bake well with all purpose flour or a 1:1 gluten free all purpose flour. I would not recommend substituting the almond flour.
Can I make them vegan?
I haven’t tested these muffins with flax eggs but let me know in the comments if you do!
How to make your own oat flour for muffins
Good news, you can easily make your own oat flour right at home to use in this muffin recipe. Check out my tutorial with all of my best tips & tricks. So easy!
For this gluten free zucchini muffin recipe, you’ll most likely need at least 1 1/2 cups of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.
Tips for making gluten free zucchini muffins
- Remove excess moisture. After you grate your zucchini (I recommend using a box grater!) remember to squeeze your shredded zucchini of all of that excess moisture using a paper towel or cheesecloth so that your muffins don’t turn out too moist. Measure the shredded zucchini out first, then squeeze out all excess moisture.
- Prevent sticking. Be sure to add muffin liners to your muffin pan and spray the insides of the liners with nonstick cooking spray to prevent muffins from sticking.
- Stick to the recipe. As always, be sure to stick with the recipe ingredients and measurements exactly (unless I note successful substitutions) so that the muffins turn out well. For any swaps you make outside of the ones noted, do so at your own risk!
Want to make a bread instead?
You can! Simply pour the batter into an 8×4 inch loaf pan greased and lined with parchment paper. Bake for 40-50 minutes until a toothpick comes out clean.
How to store & freeze muffins
- To store: place these zucchini muffins on the counter in an airtight container or bag for a day, then transfer them to the fridge.
- To freeze: allow the muffins to cool completely then put them in an airtight container and place them in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Our fav muffin-baking tools
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More zucchini recipes you’ll love
- Coconut Chocolate Zucchini Smoothie (with sneaky veggies)
- Lemon Blueberry Zucchini Cake with Lemon Frosting
- Peanut Butter Zucchini Bread Baked Oatmeal
- Grain Free Chocolate Chip Peanut Butter Zucchini Bread (2 different ways!)
- Healthy Double Chocolate Zucchini Muffins
Get all of my zucchini recipes here!
I hope you love these healthy gluten free zucchini muffins! If you make it be sure to leave a comment and a rating so I know how you liked it. I greatly appreciate it – xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Chocolate Chip Zucchini Muffins (gluten free!)
Ingredients
- For the wet ingredients:
- 1 cup shredded zucchini, squeezed of excess moisture with a paper towel
- ⅓ cup pure maple syrup (or sub honey)
- 2 eggs
- ¼ cup olive oil*
- 3 tablespoons almond milk (or dairy free milk of choice)
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 cup oat flour, gluten free if desired
- 1 cup fine blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- For the mix-ins:
- ⅓ cup chopped walnuts
- ⅓ cup chocolate chips (dairy free, if desired), plus 2 tablespoons for sprinkling on top of muffins
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with 10 muffin liners and grease the inside of the muffin liners with nonstick cooking spray to prevent sticking. This is critical to making sure the muffins don’t stick to the liners.
- Shred and measure out zucchini, then place in a paper towel or cheese cloth and squeeze out all the excess moisture. Add zucchini to a large bowl, along with maple syrup, eggs, olive oil, almond milk and vanilla extract. Mix until well combined.
- Next add dry ingredients to the bowl with the wet ingredients: oat flour, almond flour, baking soda, cinnamon and salt. Mix until combined. Fold in the walnuts and chocolate chips.
- Evenly divide batter into prepared liners. Bake for 23-28 minutes or until a toothpick inserted into the middle comes out clean. After 5 minutes, remove muffins and transfer to a wire rack to finish cooling. Enjoy!
- Sprinkle tops with fancy sea salt and drizzle with nut butter, if desired.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
196 comments
Hi! I have a question- if I don’t have oat flour, should I sub with more almond flour or AP flour? Thank you! I’m super excited to try this recipe 🙂
You can make your own oat flour at home 🙂 instructions in the post. Otherwise I would try all purpose flour!
Could you make this as a loaf?
I haven’t tried it before, but probably. It would likely be done in 35-45 minutes.
made these last night and LOVED them!! so so good!
how would you recommend storing them?
So happy to hear that! They should stay good in an airtight container at room temp for up to 4-5 days, but if it’s humid where you are I’d recommend putting them in the fridge or freezer after a day or two.
I’m new to your website and notice you use almond flour frequently. My daughter is allergic to all tree nuts and peanuts. Is there a rule of thumb I should use about subsituting a different flour for almond flour? I’m wondering if I have to compensate for the fat that is in almond flour and not in other types of flour (add an extra egg, maybe)?
Thanks.
Hi Alicia! Unfortunately I can’t recommend a 1:1 sub for the flours as I’ve only tested the recipes as-is (unless there’s a note within the post or in the Notes section that suggests a substitute). I’d suggest checking out our nut free section here!
Hi! Looks delicious! Could I exclude the maple syrup/honey or use less?? If I do should I change any other part of the recipe (ex: less flour)?
Hi! I have only tested this recipe as is, so I don’t know for sure what removing the maple syrup would do, but I wouldn’t suggest it. You could definitely try using only 1/4 cup! Let us know how it goes. 🙂
These are perfect! I made them exactly as directed and they turned out so flavourful and not too sweet, which was perfect for the mini semi-sweet chocolate chips I used. I am normally skeptical of olive oil in baked goods but the taste doesn’t shine through – just contributes to the overall delicious flavour. I will definitely be making these again.
Absolutely! Baking with olive oil can be tricky but is so delicious 🙂 glad you loved them!
Love this recipe! Baked for 25 mins, added a bit more sweetener and it was perfect
I’m glad they worked out well! Such a great snack or breakfast 🙂
My 4 year old is soo picky and I just made these and she loves them 🙂 thank you!!!
So happy to hear that! 🙂
I made these two times now because they are SO GOOD and the first batch was gone within 24 hours at my house. highly recommend them!
Amazing! So happy to hear that 🙂
This is so good! I’ve been making a lot of zucchini recipes this summer and these are one of my favorites! so good!
Amazing! I’m so glad 🙂
Hi! I made these using flax eggs and they weren’t as fluffy as I’d like them to be.. Will definitely try again with real eggs. As a bonus, the batter was delicious when eaten raw!!
Hi! Thanks for letting me know! They should be much fluffier with real eggs. Glad the batter was tasty!
I liked these! They weren’t too sweet, which I loved because I don’t like eating super sweet foods in the morning. I followed the recipe as is, other than the following: did not add walnuts, did not sprinkle salt on top, and did not use nut butter. I brought these on a few hikes and they were the perfect snack.
Perfect! I’m glad they worked out well 🙂 such a great snack!
Excellent muffins, you did it again . These are fabulous, great taste and texture. The ingredients were not easy to come by, but eventually found them. Never tried using or eating these types of flours in recipes.
So glad you loved them! Feel free to use the search bar or recipe index to check out more recipes using those flours 🙂
Love these muffins! They are a breakfast staple for me. I make a few batches and freeze them for breakfast. The perfect balanced and healthy muffin and they taste great!
So happy to hear that! One of our favs, too 🙂
These muffins are freaking awesome! I made the recipe as written using 1/3c mini chocolate chips, no nuts and no tin liners, just sprayed the tin. The taste is so good my bf who doesn’t like healthy stuff, loved them. A little sweet but not too much but a little decadent like a cake vs a muffin. The texture is unreal. Super soft, moist and not tough like you normally see with low fat/low sugar baking. These are my new go to healthy muffin recipe!
Perfect! So glad you both enjoyed!
OMG YUM!!! Another great recipe! You can’t just eat one. I substituted the eggs with Paneriso gluten free egg replacer omitted the nuts and nut butter, and you can’t even tell they were part of the recipe. Will definitely make this again. Thanks Ambitious Kitchen!❤️
SO happy to hear you loved them and that those substitutions worked!
Just getting ready to make these for the first time and noticed that under “servings” it says 12, but in step one you say to line a muffin tin with 10 liners. So does this make 10 muffins or 12? Is the nutritional information for 1/10 or 1/12 of the recipe? Thanks!
These are hands down the best muffins I’ve ever made! They were a hearty and easy breakfast snack throughout the week. Plus, typically I feel like my baked goods get stale after a few days but even by the end of the week these were still delicious! I can’t wait to make these again!
Omg, best EVER?! I’m so happy to hear that! 🙂
These muffins are incredible! I love how I can use up that last zucchini I got in the fridge and it’s toddler/husband friendly 🙂 Seriously you have to try this! I used only 1/4 cup honey because the chocolate chips I have are pretty sweet and it was perfect. Thank you Ambitious Kitchen.
Yay!! SO happy that you guys love these muffins, Celia. Glad that the 1/4 cup honey worked well!
These muffins are absolutely delicious! I made them for my 1 year old daughter, and obviously had to do quality control before letting her have one. They are the perfect little delicious muffin with hidden nutrients for picky eaters!
Aw yay!! I’m so happy you love them! 🙂 ❤️
Perfect recipe! I have made them for many people. I love that they pack wholesome goodness, gf, and super tasty. Thank you!
I’m so glad you’re a fan of these, April! Me too 🙂
These are my favourite chocolate chip muffins! I love love love. Also love your oatmeal blueberry muffins! Question: could I use blueberries in this muffin recipe rather than the chips? Unsure with zucchini if it would work well?
Hi, Katie! Yes, I think blueberries will work well in here 🙂 I also have a Healthy Blueberry Zucchini Muffins recipe if you’d prefer!
These muffins are so delicious!! I made them for the first time this past Sunday – they were so good I went back to the store within the week to get another zucchini so I could make them again! My husband is also a huge fan. 10/10 recommend.
These are actually my favorite muffins EVER. They’re not too sweet, SUPER MOIST and so so flavorful. I made 2 weeks in a row!!
These were amazing! Everyone in the house loved them, including my one year old.
Monique, I’m wondering if you know what I did wrong – some of the muffins had a ‘soda’ taste to them. They were still amazing but I’m wondering if have ever had this issue with your baking and have any ideas for what I should do differently next time…? I am such a loyal AK baker!
Hi, Lauren! So glad that you guys loved them. That’s so strange. Only thing I can think of is that maybe you measured the baking soda wrong? Are you sure you did 1 teaspoon, not 1 tablespoon?
This may be a silly question but do you measure the zucchini before or after you squeeze the excess moisture out?
Nevermind! Just read the entire post and found my answer – measure before squeezing.
These turned out SO GREAT! Don’t be like me and read the recipe before asking questions 😅
Hahaha no worries!! Glad you found the answer and loved these 🙂
This is my go-to zucchini muffin recipe! These are delicious, soft, and hold well in the fridge. You can’t even tell they are gluten free. Amazing!!
I’m so happy you love them, Kali! Thank you SO much for the review 🙂
Nice recipe
I will try at home..
I really like this Delicious cookies cake..
While I was mixing in the dry ingredients, it became very dry. I had to add more (I used oat milk). Was not a moist batter I could not easily spoon it into the muffin pan. Any hints in what to do?
Hmm not sure! Did you follow the recipe precisely? It should have looked like the batter in the photo above^ in the blog post.
These were the best gluten free muffins I have ever made! Usually, every time I bake something gluten free it is the wrong texture and consistency. These are outstanding!
Thank you!
I’m SO glad to hear that, Sally! Thank you!
very yummy, the texture is really nice which I often find lacking in a gluten free baked good. Will make again!
So glad you loved them!
These are amazing! I followed the recipe except for swapping out the chocolate chips for raisins and my 4 year old loved them!
I make oat flour muffins every week (many from this site!) and these were maybe my favorite yet. Zucchini makes them so tender. I did swap a half cup of the almond flour for oat for a slightly lighter version, which I’ve tried before and worked out well here as well. I also really packed in that squeezed zucchini, and it used almost a whole large zucchini!
I fixed the recipe with only one change which was to use butter instead of olive oil. These were super easy to make and absolutely delicious. The kids are in the process of gobbling them up!
PS I made 24 mini muffins which cooked for about 15 minutes.
Yumm! So happy to hear that!! Easy and delicious!
Hey! These were great! Always curious to know the best cooking time when making into mini muffins. I tried 18 minutes, which usually works but I am always so unsure so figured I would ask 🙂
Hi Caroline – I have tried making these into mini muffins, so I can’t say for sure. Let me know if you give them a try how long it took!
Love when I have everything on hand! As always, Monique is the muffin queen! All of the ones I’ve tried are amazing, but these are definitely special. Easy to make, perfect for snacks, and just in time for school lunches. These will be on repeat! #AKRecipeoftheMonth.
Ahh! Thank you love, I am so glad you are loving these muffins ❤️ Appreciate your comment so much!
Your muffin recipes never disappoint! This is a super quick and easy muffin to bake to keep around for snacks. I’ve experimented with the mix ins and have made this recipe with dark chocolate chips, blueberries, and even a dollop of almond butter on top and all variations have been delicious! #AKRecipeofthemonth
Ahh I am so glad you’re loving this recipe, Jennifer. These are my favorite and topped with almond butter, yes please!!
I love your healthy chocolate chip zucchini muffins (gluten free). I substituted besan (chickpea flour) using 1c and then reduced the oat and almond flour to 1/2c. . I added 1/3 c chocolate chips and omitted nuts. They are moist, fluffy and amazing.
Aw yay!! I am so glad you’re loving this recipe and it turned out great for you with your subs 🙂
I love all AK’s recipes and these were no different. Super easy to make and so yummy and moist. The perfect recipe for all the extra zucchini I have from the garden this time of year! #AKRecipeoftheMonth
Aw I am so glad you’re loving these muffins, Faith ❤️
I remember making these yummy muffins when they were first posted as the bonus recipe of zucchini week years ago. I actually use olive oil in most baked goods and enjoy the taste. I can confirm after making these muffins again last night that they are as tasty as I remember! #AKRecipeoftheMonth
This recipe was amazing! Super good and simple to make too, which is a plus. I love that you’ve mixed equal parts almond flour and oat flour, sometimes all almond and be a bit much, just my opinion though. I made some adjustments that I wanted to mention, first of all I doubled the recipe and used 1/2 zucchini and 1/2 green apples, subbed cashew milk, subbed grapeseed oil, doubled cinnamon, salt, and vanilla, and added allspice, used walnuts, no chocolate. And I put walnuts on top with some oats. THESE WERE THE BEST! Thank you so very much
Ahh these sound absolutely amazing, Tina. I am so glad you’re loving this recipe and it turned out great for you. Thank you for sharing your subs!
OK OK OK – I just had to make these AGAIN because they were so good! First of all I doubled it because the first batch disappeared so fast 😊, The subs today – I used 1/2 zucchini and 1/2 carrots, no chocolate chips added raisins instead for sweetness, I toasted walnuts, made cashew milk, used a blend of pure honey maple syrup, added 1 egg, 1 T cinnamon, added 1/2 tsp allspice, 1 tsp salt, (remember, I doubled the recipe) and sprinkled oats on the top for looks. I think these were better that the first batch and the first ones were amazing with the apples in them. I now have pinned the recipe. You are my new favorite baker!
I made the recipe this morning with some leftover zucchini, as well as anything I already had in my kitchen (thankfully, everything but a full cup of oat flour, which I subbed more almond flour for) and they turned out AMAZING! I also did the extra step of leaving out a few chocolate chips so they were photo-worthy. They taste great, look amazing, and make me feel a little more healthy when eating a muffin, haha. Definitely plan to make this again! #AKRecipeoftheMonth
YUM! Sounds absolutely amazing, Allison. I am so glad that you’re loving this recipe and it turned out great for you ❤️
Yummy! They were very good and very moist. Kid approved! I didn’t have oat flour handy so I used a combo of white and whole wheat. I peeled the zucchini before shredding and left out the walnuts. I used melted butter and avocado oil in place of the olive oil. Youngest kiddo didn’t even know there was zucchini. Delicious!
#AKRecipeoftheMonth
Delicious! I am so glad this recipe turned out great for you with your subs, thank you for sharing!
These are so easy to make and they’re insanely delicious! After I squeezed out the water, I used an immersion blender to blend the zucchini because my kids aren’t fans if they can see pieces of zucchini poking out. Also did double chocolate chips and no walnuts. So yummy! Definitely will make again.
Ahh this sounds SO amazing, Nicole. I am so glad this turned out great for you and everyone is loving these muffins 🙂
The zucchini in these muffins I think helped make them even more moist than regular muffins and it was a nice way to sneak in some veggies and utilise zucchinis while they’re in season (: The walnuts added a great crunch and always love muffins with chocolate chips. #AKRecipeoftheMonth
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YUM! These are amazing, glad you’re loving them and they turned out great for you ❤️
I loved these muffins! The combination of oat and almond flour is great, and the olive oil left them just moist enough. I have been making a lot of zucchini recipes with my garden abundance and this one may be my favorite muffin. I used blueberries instead of chocolate chips and it worked well.
I loved these muffins! The combination of oat and almond flour is great, and the olive oil left them just moist enough. I have been making a lot of zucchini recipes with my garden abundance and this one may be my favorite muffin. I used blueberries instead of chocolate chips and it worked well.
#AKRecipeoftheMonth
WOO! I am so excited to you loved this recipe and that it turned out great using the Blueberries. Thanks so much for sharing your review, I appreciate it! ❤️
THESE MUFFINS ARE AMAZING. Super moist and fluffy. Monique’s muffins never disappoint and these ones taste just like zucchini bread. Highly recommend making! #AKRecipeoftheMonth
Ahh! I am SO glad that you’re loving this recipe and these muffins turned out great for you ❤️
These muffins are super simple to make!! An easy way to sneak those veggies into a tasty delicious treat!!
These were heavenly!! Made it in both muffin and bread forms. #AKRecipeoftheMonth
Ah yay! So glad you’re loving these muffins and they turned out great for you, Christina!
Love these muffins. So delicious, and a great way to use all the zucchinis from our garden and also to get my toddler to eat some more green veggies! #AKRecipeoftheMonth
Seriously the best! Glad you were able to make this with fresh zucchinis and they are a hit 🙂
First time making any kind of zucchini baked good and it’s exceeded my expectations! Can’t taste the zucchini or detect the texture at all. I used a little less oil and they still came out GREAT! Can’t wait to try some of the other zucchini bread on the site!
#AKRecipeoftheMonths
#AKRecipeoftheMonth I made these this morning and brought them in to work! The one-bowl recipe is really easy to put together in under an hour. The muffins came out tender, lightly spiced, and with a good amount of chocolatey pockets. One coworker said, “these muffins are hot!”. I’ll likely make these again when I have zucchini to use up and could use a healthy breakfast or afternoon snack.
This recipe was an instant favorite in the family! My kids ate 2 and begged for a 3rd fresh out of the oven! Will definitely be making again! #akrecipeofthemont
Aw yay! I am so glad these are a hit for the whole family, Jordan!
These are absolutely delicious! The mix of oat and almond flavor gives them a depth of flavor you can’t get with regular flour. I’ll definitely keep this recipe in my muffin rotation.
Aww yay! I am so glad you’re loving these muffins and they turned out fabulous for you ❤️
I love how melt-in-your-mouth these muffins are! Perfect for a quick summer breakfast. #AKRecipeoftheMonth
Ahh – seriously the best. Glad you’re loving these 🙂
So yummy! Made these for a friend who recently had a baby as an easy to grab snack while nursing and for her toddler, because when don’t toddlers need snacks. The recipe easily doubled which is always a win for me. I subbed melted butter for olive oil and used raw milk, so tasty!
#AKRecipeoftheMonth
Sounds AMAZING! Glad this recipe is a hit for everyone and they turned out delicious ❤️
Zucchini bread is my usual go-to for using up zucchini, but no longer!! Dessert, breakfast, late night snack, anytime snack…#AKRecipeoftheMonth
Ah yay! This is so great to hear, glad you’re loving this recipe, Michelle!
A lot more simple to make than I expected, and my family loved them. Will definitely make again!
YAY! Glad you are loving this recipe, Katie 🙂
#AKRecipeOfTheMonth This recipe was so good! I subbed a few things and they turned out so moist and yummy. below are my swaps!
zucchini > yellow squash and zucchini
almond milk > fat free fair life
syrup > sugar free syrup
oil > light olive oil
out flour > kodiak pancake mix (i do this often and recipes always come out)
no nuts!
Sounds amazing – Glad to hear your subs worked out great for you and you’re loving this recipe! 🙂
Such a delicious treat for summer! I used white chocolate chips and they turned out great! Thanks for another great recipe!
#AKRecipeoftheMonth
Such a fun summer treat! I subbed white chocolate chips but otherwise followed the recipe as directed and they turned out great- thanks for a great recipe!
#AKRecipeoftheMonth
Of course! I am so glad you’re loving this recipe and it turned out great for you ❤️
My new favourite muffin recipe! I used chickpea flour instead of almond because of an allergy and it turned out great!
YUM! I am so glad the chickpea flour turned out great for you, Kaila. Did you use equal amount? Appreciate you sharing and glad you loved these muffins!
So so good!! I made them as written, baked them for 23 minutes and they are perfection!! My only regret is not doubling the recipe!
Ahh this is so great, glad you’re loving these muffins. When is doubt, always double the recipe lol 😉
I subbed out the oat flour for gluten free flour and baked for 25 minutes on a gas oven. I would probably shorten the bake time to 23 minutes next time. They were a little on the drier side on the outside but a maple syrup topping solved that!
Sounds delicious! Glad to hear your sub turned out great for you and you are loving these muffins!
#AKRecipeoftheMonth
My family really enjoyed these muffins. I’ll definitely make them again!
I made these muffins for snacks this week. I really enjoyed them. While I enjoyed using the almond flour, I might try using oat flour in the future and increasing the liquids! #AKRecipeoftheMonth
Yum! Glad you are enjoying them. If you give them a try with the oat flour, let me know how they turn out (they might be a little on the dryer side to I do recommend adjusting the liquid ingredients).
These muffins taste so good! And the texture is even better than I expected — light and fluffy, perfect for breakfast, a snack, or dessert. I left out the walnuts since I’m not a big nuts-in-baked-goods fan and they still turned out perfectly! #AKRecipeoftheMonth
Aw yay! This is the best, Nicki. I am so glad you found this recipe and these muffins turned out delicious for you!
These were a huge hit and I’m making another batch this morning (I do use coconut oil). Super easy recipe….make these muffins
YUM! SO happy to hear you found this recipe and are loving it, Katie 🙂
These are so good! #AKRecipeoftheMonth
I’m so glad ❤️
A perfect way to use zucchini from the garden! Super simple and delicious, I will definitely make these again! #AKRecipeoftheMonth
Perfection! So glad you were able to use up that fresh zucchini with this recipe and they turned out great 🙂
Loved these! They seem so much lighter and healthier than when using all purpose flour. I added the chocolate chips and walnuts – loved those additions. I made 2 batches at the same time and I got 12 pretty decent sized muffins each batch -Maybe with the additions it does bump it up from 10 to 12? #AKrecipeofthemonth
Oops. Forgot to add my name.
YUM! I am so glad you enjoyed this recipe and it turned out great for you 🙂
These muffins made a great breakfast on the go for me. Loved how moist they were and they weren’t too sweet. #AKRecipeoftheMonth
YUM! So glad you gave them a try and are loving them, Lynette 🙂
These turned out great and are my new go to zucchini & chocolate chip muffin recipe! I did use chocolate chunks because that’s what I already had opened. #AKRecipeoftheMonth
Ahh so glad you’re loving these muffins and they turned out great for you, Amanda ❤️
I love these muffins! I always have zucchini to use up at this time of the year and this is a perfect way to incorporate them in to a healthy and tasty breakfast or snack. I used chocolate chips and peanut butter chips as well as some toasted walnuts. They have a perfect texture and are delicious. My whole family loved them!
YUM! I am so glad these are a hit for your whole family and your subs worked out great for you! Thanks so much for sharing, Adrienne ❤️
Forgot my tag on my review but wanted to add that I used one flax egg and one regular egg and was very pleased with the texture. A keeper for sure!
#AKRecipeoftheMonth
I have made this recipe a bunch of times. I love it every time! They are my Mom’s favorite zucchini muffins too. I always use two flax eggs when I make this recipe. I have had good success with the flax eggs. I leave out the cinnamon when I add the chocolate chips. I like the cinnamon when I have them with walnuts but that is just a personal opinion. Overall, we love this recipe and will continue to make it!! #AKRecipeoftheMonth
Sounds amazing, glad you are loving these muffins and they turn out great for you ❤️
Yum! Whipped these up while dinner was cooking for an easy breakfast tomorrow. I ran out of almond flour so I replaced it with a scant 1 cups of whole wheat flour and they still turned out great! My 3 kids ended up each having one for dessert! Another great recipe from the muffin queen!!
Amazing! I am SO glad these quick and easy muffins are such a hit for the family, Lauren. Thank you for your comment ❤️
I substituted yellow crookneck squash for the zucchini…..thought I had successfully planted zucchini in my garden. We loved them! The chocolate chips made the muffins tasty and more flavorful! I made a few without chocolate chips and made my husband try those first.
These muffins are so delicious and moist! Will definitely be a staple recipe! #AKRecipeoftheMonth
Ah yay! I am so excited to hear that you are loving these!
Didn’t have baking powder and still turned out great! My toddler loved helping mix the ingredients… and eating the muffins! #AKrecipeofthemonth
I followed your recipe and it turned out very good. The first batch is over in a day and I’m about to make the second batch. It’s perfectly moist,not overly sweet. It’s ah-mazing!!! Perfect for breakfast, lunchbox and snack Thank you ambitious kitchen for amazing recipes.
#AKrecipeofthemonth
Excellent! I am SO glad you’re loving this recipe and they turned out great for you ❤️🙂
These really are delicious, even approved by my kiddos who has a very limited food list!ln despite them being very dubious when they saw them. I accidently added extra zucchini, and while they were kind of ridiculously moist, they were still delicious.
Ah sounds amazing! I am SO glad you found this recipe and are loving these muffins!
#AKRecipeoftheMonth These are perf! Made these with Bobs 1:1 instead of Oat Flour bc I’m lazy and didn’t want to take the food processor out for my GF oats. Worked great though!
WOO! Sounds amazing, Alex! I am so glad you are loving these muffins and they turned out great for you. Thanks for sharing your subs too!
This recipe was so delicious. I made it for a health-conscious friend, and she loved it! It had some of my favorite ingredients: chocolate chips, oats, and cinnamon.
YUM! I am so glad you and your friend are loving these muffins and they turned out great for you! 🙂
The zucchini chocolate chip muffins were so tasty! My toddler loved them. I’m glad they’re healthier and filled with nourishing ingredients for my kids.
Ah yay! I am so glad that this recipe is a hit for you and your kids, thanks for giving it a try and sharing your comment 🙂
These oatmeal chocolate chip zucchini muffins are so delicious and wholesome! The combination of moist zucchini, hearty oats, and gooey chocolate chips is absolutely perfect. They make a great snack/pick-me-up treat!
#AKRecipeoftheMonth
WOO! I am so glad you’re enjoying these muffins. They are such a tasty treat that you can enjoy anytime!
These muffins are so delicious!! I love the sneaky veggies in them and love any recipe that gives me a chance to add more veggies to my family’s diet. I used the coconut oil swap for olive oil, and it worked perfectly! Thank you for the recipe!
#AKRecipeoftheMonth
WOO! Happy to hear you’re loving these muffins and they turned out great for you ❤️
Thanks for another great snack that totally satisfies my utter chocolate addition but also makes me feel better with the addition of something a little healthier too with the zucchini 😋😜 so fluffy and moist, loved them 🤩
#AKRecipeoftheMonth
YAY! I am so glad you are loving these muffins, Angela. Thank you for sharing your comment, I appreciate it so much!
The healthy chocolate chip zucchini muffins were a very easy and quick recipe to make! The texture was the best part as they were so light and fluffy. The chocolate chips are a must “add in” as they added the needed sweetness to the muffins. Goes great with a cup of coffee ☕️ #AKRecipeofTheMonth
Yay! I am excited to hear that you are loving these muffins, and they turned out great for you. Chocolate chips are “optional” but highly recommended!
Yum yum as always! Never a disappointing recipe from AK! AKRecipeoftheMonth
YAY! Happy to hear this recipe is a hit, Leslie!
My 15 year old son gobbled these up, even though he claims not to like almond flour! They are delish! 🙂
YUM! Happy to hear these muffins are a hit, Erin 🙂
These are incredible! Can’t believe they are gluten-free, dairy-free, and free of added sugar and still taste so good. My kids, who are at a very picky stage, both loved them! This recipe is a keeper for sure. Thank you for posting it! 🙂
YUM! This is the best, always a win when the kiddos love the recipe, too! Thanks for coming back and sharing your comment ❤️
This was a fantastic recipe. I’ve made it twice this week and everyone loved it.
Amazing! So glad these are a hit for everyone, Helene!
I am making this particular muffin for the first time. I have made the banana choc chip muffin a number of times and my son loves it. Can I ask if I have to make double batch, am I just supposed to double all the ingredients including baking soda?
Amazing! You’ll want to double all of the ingredients for a double batch 🙂
My mom always made zucchini muffins when I was growing up. They were the best. But they have a ton of oil and sugar and regular flour so I’ve been searching for something similar for years. Now I need to be gluten free so I just had to try these. They remind me of the ones my mom made so much but have ingredients I’m happy with. I make them into mini muffins to grab out of the freezer for a quick snack. I use pecans and mini chocolate chips which are better for the mini muffins. My go to GF muffin that I try to always have in my freezer now.
Amazing! So glad you found this recipe!
Those muffins are so moist ! I added more chocolate chips for more deliciousness 😋
Love it! I’m all about extra chocolate 🙂
I happened to have all these ingredients on hand, so I decided to make these and I was not disappointed! They’re fluffy and have just the right amount of sweetness without it being too much. The cinnamon really elevates the flavor. I decided to leave out the walnuts but otherwise followed the recipe as written.
Amazing! Glad you enjoyed!
These muffins are amazingly delicious! I followed the directions as written except for one change. I used Belgium chocolate chunks and mini semi-sweet chips combined (total still 1/3 cup). Everything in these muffins is allowed on my plant forward eating plan except the sugar in the chocolate chips. Because I follow the concept of more of the good and less of the bad a little decadence isn’t a problem. I love this healthier option for dessert cravings!
Perfect! So glad you enjoyed!
These were so good! I followed the recipe exactly (no subs) and they turned out perfectly. They don’t have that “healthy” taste, if that makes sense. I’m loving the gluten free, dairy free recipes because they work for my house. I will be making these on repeat this summer- we have TONS of zucchini!
Amazing! So glad you loved these!
This recipe is by far one of my favorites right now. The cake is so moist and flavorful. You wouldn’t even know it was gluten free. My husband is gluten free and has a banana allergy. So a bread like this to eat in the morning or snack is just perfect. I’ll be honest I’ve actually never made them into muffins I’ve only made them in a 8×8 pan and a loaf pan and still has come out amazing. My toddler also loves it so bonus on sneaking in some veggies too.
Amazing! So glad you all love this one!
I doubled the recipe and made it as written other than forgetting to top with extra chocolate chips – while I will make sure to include that step next time (who doesn’t like more chocolate?!) I am very happy with how these turned out. Tasty, tender, wholesome, and nutrient dense, these muffins will definitely be a on our regular rotation. Thanks for a great recipe!
I made this exactly to recipe, but baked it closer to 30 minutes. It came out a little bit dry–could that be because of the extra few minutes baking? The flavor was great and I love the ingredients!
It could be! Did the batter seem overly thick to you? I’d suggest checking them around 25 minutes 🙂
Can i sub applesauce for maple syrup?? If so, any thoughts on how much?
I wouldn’t recommend it as the muffins won’t be sweet enough!