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Olive Oil Chocolate Chip Zucchini Muffins (gluten free!)


Did you really think I was going to pass up zucchini season without giving you a healthy zucchini muffin recipe? I mean, they do call me the muffin queen.

Truth be told 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 zucchini muffin recipe. It took me a few recipe tests, but I believe these are truly perfect.

The deets on these healthy zucchini muffins (that are gluten free!)

  • SO fluffy, perfectly sweet thanks to a touch of pure maple syrup
  • made with almond flour, olive oil and walnuts for healthy fats and omegas
  • include 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 chocolate chip zucchini muffins on a wire rack


Chocolate chip zucchini muffin ingredients

These delicious, gluten free chocolate chip zucchini muffins are made with heart healthy olive oil and, of course, a boost of veggies from zucchini. The combination give these muffins the perfect amount of moisture while still keeping that wonderful crumb. Here’s everything you’ll need:

  • Zucchini: to add moisture to these healthy chocolate chip zucchini muffins.
  • Maple syrup: to naturally sweeten the zucchini muffins. You can also use honey if you’d like.
  • Eggs: you’ll just need 2 eggs in this zucchini muffin recipe. I haven’t tested these with flax eggs but let me know if you do!
  • Olive oil: for additional moisture and a boost of heart healthy fats.
  • Almond milk: feel free to use any dairy free milk you’d like. I like using unsweetened vanilla almond milk.
  • Vanilla extract: for a little flavor boost.
  • Oat flour: feel free to use gluten free oat flour if you’d like and check out 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 a fine, blanched almond flour. It provides additional healthy fats, too!
  • Cinnamon: for that cozy flavor.
  • Baking soda & salt: to help these muffins bake up properly.
  • Walnuts: I love the nutty crunch chopped walnuts add to these muffins but feel free to omit if you’d like.
  • Chocolate chips: who doesn’t love bites of chocolate in their muffins? Feel free to use dairy free chocolate chips to keep the muffins completely dairy free.

batter for gluten free chocolate chip zucchini muffins in a bowl

How to make your own oat flour for muffins

You can easily make your own gluten free oat flour by simply placing oats into a blender and blending or pulsing until they’re smooth and resemble flour. This is probably the cheapest option.

For this gluten free chocolate chip 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.

healthy zucchini chocolate chip muffins on a wire rack

Tips for making gluten free chocolate chip zucchini muffins

  • 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 of all excess moisture.
  • Make sure you spray the inside of your muffin liners with nonstick cooking spray to prevent muffins from sticking.
  • If you want to keep this recipe dairy free, be sure to use dairy free chocolate chips.
  • I haven’t tried making these zucchini muffins with flax eggs, but please let me know in the comments if you do.

gluten free chocolate chip zucchini muffin on a board

Freezer-friendly chocolate chip zucchini muffins

These gluten free chocolate chip zucchini muffins are freezer-friendly! Wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

healthy chocolate chip zucchini muffin drizzled with peanut butter

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

healthy zucchini chocolate chip muffin on a plate with a bite taken out

I hope you love these healthy chocolate chip 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!

Heart Healthy Olive Oil Salted Chocolate Chip Zucchini Muffins

Heart healthy olive oil salted chocolate chip zucchini muffins made with almond flour, oat flour and pure maple syrup to keep them gluten free and naturally sweetened. These fluffy chocolate chip zucchini muffins are perfectly moist thanks to shredded zucchini and pack plenty of healthy fats from olive oil. Freezer-friendly and an amazing breakfast or healthy snack!

  • For the wet ingredients:
  • 1
    cup
    shredded zucchini, squeezed of excess moisture with a paper towel

  • 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:

  • cup
    chopped walnuts

  • cup
    chocolate chips (dairy free, if desired), plus 2 tablespoons for sprinkling on top of muffins
  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. Sprinkle tops with fancy sea salt and drizzle with nut butter, if desired.

Subs for olive oil: If you don’t want to use olive oil, you can use melted butter, melted ghee, brown butter, melted vegan butter or melted coconut oil. Just make sure it’s melted and cooled to room temp before using.

Feel free to make your own oat flour at home, instructions in the blog post. It’s so easy!

Subs for flours: I haven’t tried using any other flour for the almond flour, but let me know if you do. I would not recommend coconut flour. If you want to sub oat flour, you can feel free to use regular all purpose flour or a gf 1:1 all purpose flour. 

 

Nutrition

Servings: 12 servings

Serving size: 1 muffin

Calories: 232kcal

Fat: 15.3g

Saturated fat: 3.1g

Carbohydrates: 22.2g

Fiber: 2.9g

Sugar: 11.1g

Protein: 4.6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats



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