Healthy Zucchini Muffins


Delicious and healthy zucchini muffins made with almond butter and sweetened with maple syrup. Flourless, gluten-free and perfect breakfast or snacking.

This summer I have been on a zucchini bender. I have some old favorites like roasted squash and zucchini, zucchini boats and zucchini lasagna, but this week I’ve been experimenting with a bunch of new recipes! After all the savory zucchini dishes my sweet tooth kicked in and I decided to whip up a batch of healthy zucchini muffins.

Plate of chocolate chip flourless zucchini muffins. One muffin is sliced in half and you can see the chocolate chips.

Using Almond Butter to Replace Flour

I was all prepared to make traditional muffins (whole grain style, of course) but then I remembered how well almond butter works as a flour substitute and thought I’d try making an almond butter zucchini muffin similar to my flourless pumpkin spice muffins.

I still can’t get over the fact that almond butter can replace flour in a recipe — the texture is so fluffy and the flavor is spot on.

Plate of chocolate chip flourless zucchini muffins. One muffin is sliced in half and you can see the chocolate chips.

Sneak Veggies Into Your Muffins

These epic zucchini muffins even got the seal of approval from Isaac. He’s really good about giving me honest feedback and letting me know when my baked goods taste “too healthy.” I was nervous since there’s a good amount of zucchini in these muffins, but they passed the taste test with flying colors.

I wanted to keep the muffins as healthy as possible so I only added 1/4 cup of chocolate chips. You could use more if you want, but I think only having a minimal amount adds a little excitement with each bite because you never know when you’re going to get a chocolate chip. The bites with the chocolate chips are the best, obviously.

Muffin tin with chocolate chip flourless zucchini muffins.

If you’re like me and up to your ears in zucchini right now, you should make a batch of these. Heck, even if you’re not swimming in zucchini, it’s worth picking up one up at the store to make these. They’re great as a side with breakfast, perfect for brunch and also make a great mid-afternoon snack. I’m sure they’d be a hit with kids as well — definitely a fun and tasty way to get them to eat more veggies!

Stack of three chocolate chip zucchini muffins. The top muffin has a bite taken out of it.

More Healthy Muffin Recipes to Try:

More Zucchini Recipes:

If you make these healthy zucchini muffins, please be sure to leave a comment and star rating letting me know how it turns out for you! Your feedback is super helpful for the EBF team and other EBF readers. 

Healthy Zucchini Muffins

5 from 47 votes
These veggie packed flourless zucchini muffins are made with almond butter and sweetened with maple syrup. Gluten-free and perfect breakfast or snacking.
Plate of chocolate chip flourless zucchini muffins. One muffin is sliced in half and you can see the chocolate chips.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12


  • 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


  • Preheat oven to 350°F and prepare a muffin tin by spraying well with cooking spray or line the tins with paper or silicone liners. Set aside.
  • Measure 1 cup of grated zucchini then wrap the zucchini in paper towels (or a kitchen towel) and squeeze out as much liquid as possible. Discard liquid.
  • Add zucchini, almond butter, maple syrup, eggs, cinnamon, vanilla, baking powder and salt to a medium mixing bowl. Mix until well combined and then gently stir in chocolate chips.
  • Fill each muffin cavity about ¾ full with the muffin mixture. Top with extra chocolate chips, if desired.
  • Bake for 20-23 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. If they're sticking at all, use a butter knife to go along the rim of the muffin tin to help you detach the muffin from the tin and get them out in one piece.
  • Muffins are always best fresh, but these will keep airtight in the fridge for about 5 days, or in the freezer for up to 4 months.


  • For mini muffins, follow the instructions, but use a mini muffin tin and only bake them for 10-12 minutes.


Serving: 1muffin Calories: 175kcal Carbohydrates: 9g Protein: 6g Fat: 14g Fiber: 6g Sugar: 5g
Course: Breakfast
Cuisine: American
Keyword: almond butter zucchini muffins


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Recipe Rating

    1. Molly
      July 22, 2021 AT 12:10 pm

      4 stars
      Not a new favorite muffin for me but they do taste great. My fiancé really liked them and had 2 for breakfast!

    2. Cara
      July 22, 2021 AT 8:00 am

      5 stars
      Could I use peanutbutter if I don’t have almond butter?

      1. Brittany Mullins
        July 22, 2021 AT 1:19 pm

        Definitely 🙂

    3. Marysia
      July 9, 2021 AT 10:37 am

      5 stars
      We enjoyed this recipe very much. My husband did not even realize that almond butter replaced the flour. It was a great way to use our first zucchini of the season!

      1. Brittany Mullins
        July 9, 2021 AT 10:42 am

        Woo!! So glad these muffins were a hit, Marysia! Thanks so much for trying them and coming back to leave a review. I really appreciate it!

    4. Abbey
      June 14, 2021 AT 11:32 am

      5 stars
      Could you replace the 3 eggs with flax seed or applesauce, or would that affect the muffin too much?

      1. Brittany Mullins
        June 14, 2021 AT 12:37 pm

        I’m not sure, I haven’t tested it before so I have no idea how the muffins will turn out. I’m not sure if it will work since we’re not using flour in this recipe, but let me know if you decide to try it.

    5. Joy C Nicholson
      April 11, 2021 AT 12:24 pm

      5 stars
      These are great! My son has celiac, so I normally cook with almond flour or gluten free flour. However, I have been having some issues due to almond flour. I am so glad to have found a muffin that I don’t need any flour at all. These are yummy!!!

      1. Brittany Mullins
        April 12, 2021 AT 11:28 am

        Yay! I’m so glad these muffins were a hit, Joy. That makes me so happy to hear. Thanks for making them and coming back to leave a review. It means the world to me.

Parchment paper lined with protein balls.


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