Do you need to squeeze the moisture out of the grated zucchini?

Yes, you definitely need to do this. Otherwise, the muffins will have too much moisture and may have a soggy texture.

Do you need to peel zucchini before baking with it?

There is no need to peel zucchini for baking. The skin is thin so it really isn’t noticeable. You'll just want to make sure the zucchini doesn't have any dents or blemishes on the skin, and wash it well before shredding it.

Can you make these zucchini muffins egg-free?

In order to make them egg-free, you'd need to use an egg replacement such as flax eggs. I have not tested this so I can't say for certain if the muffins will turn out.

Can these muffins be made with all purpose flour?

As almond flour and all-purpose flour are very different, I don't recommend substituting with all purpose flour without making other changes to the recipe.

Are these almond flour zucchini muffins low carb?

Each muffin contains 20 grams of carbs so I would not consider them low carb.

Almond Flour Zucchini Muffins (Gluten-Free)

Description

Almond Flour Zucchini Muffins with chocolate chips and pecans are deliciously moist and tender. They’re naturally gluten-free, dairy-free and oil-free, and perfectly spiced with cinnamon, ginger and nutmeg!

Ingredients

1 1/2 cups (155g) grated zucchini (see note)
2 1/2 cups (260g) blanched almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1/2 cup (130g) almond butter
1/3 cup (55g) coconut sugar
1/4 cup (60ml) maple syrup
2 tablespoons unsweetened almond milk
1 teaspoon vanilla extract
1/4 cup (48g) dairy-free mini chocolate chips
1/4 cup (30g) chopped raw pecans

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Instructions

Preheat oven to 350F and grease a 12-cavity muffin pan with non-stick cooking spray or line it with paper cupcake liners.
Press or squeeze the grated zucchini to remove excess moisture. You can do this by wrapping the grated zucchini in paper towels or in a clean tea towel and wringing it out. The zucchini should go from weighing 155 grams to about 110 grams.
In a medium-sized bowl, whisk together the almond flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a separate large bowl, whisk together the eggs, almond butter, sugar, maple syrup, almond milk and vanilla.
Use a spatula to stir in the drained zucchini.
Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix. Fold in the chocolate chips and pecans, reserving some for the tops (optional).
Divide the batter into the prepared muffin pan. The cavities should be almost full.
Top with remaining chocolate chips and pecans.
Bake for 19-21 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

The zucchini should be coarsely shredded so just use the larger shredding holes on a box grater (cheese grater). If you use the small holes and finely shred the zucchini, it may add too much moisture to the muffins
You’ll want to use almond butter with a running consistency. If it has hardened in the fridge, just microwave the amount needed for 10-15 seconds or until it is runny. This will make it easier to mix in with the other wet ingredients.
If you don’t have a kitchen scale to weigh your almond flour and sugar, be sure to measure it using the spoon and level method with a dry measuring cup. For the zucchini, it should be loosely packed in the measuring cup.
Darker colored pans will brown muffins more quickly than lighter colored pans. These muffins were baked in a lighter colored pan, so if your pan is dark, your muffins may bake faster.
I like to use parchment paper liners as they don’t stick to the bottom of muffins like other liners do. If you don’t have liners, you can use non-stick cooking spray to grease your muffin pan.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.