Gluten-Free and Dairy-Free Chocolate Chip Zucchini Orange Muffins

These muffins are a delicious way to enjoy a healthy treat without gluten or dairy. Packed with fresh zucchini and a hint of orange, they’re perfect for breakfast or a tasty snack anytime.

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TIME40 min

SERVINGS4

RATING5.0 / 5

Gluten-Free and Dairy-Free Chocolate Chip Zucchini Orange Muffins

01 / WHAT YOU NEED

Ingredients

cooking spray 1 ½ cups almond flour 1 cup dairy-free and gluten-free chocolate chips ¼ cup coconut flour ¾ teaspoon baking soda ½ teaspoon sea salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 3 eggs ¼ cup almond oil 2 tablespoons maple syrup 1 teaspoon grated orange zest 1 teaspoon vanilla extract 1 cup shredded zucchini, patted dry 1 tablespoon unsweetened almond milk (Optional) Glaze: 1 ⅓ cups gluten-free confectioners' sugar, sifted ¼ cup fresh orange juice

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 350°F (175°C) and lightly spray a muffin tin so the muffins don’t stick. In a small bowl, mix together the almond flour, coconut flour, chocolate chips, baking soda, salt, cinnamon, and nutmeg.

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Step 2

In a bigger bowl, beat the eggs until they’re light and frothy. Then add the brown sugar, almond oil, maple syrup, orange zest, and vanilla extract, mixing everything well. Stir in the shredded zucchini, and gently fold in the dry ingredients until just combined. If the batter feels too thick, add a splash of almond milk to loosen it up.

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Step 3

Spoon the batter evenly into your muffin cups, then pop them in the oven for about 20 to 22 minutes. They’re done when a toothpick poked into the center comes out clean. Let them cool for a few minutes while you make the glaze.

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Step 4

For the glaze, whisk together the confectioners’ sugar, orange juice, and more orange zest until smooth and glossy. Drizzle this over the warm muffins, let it set for a few minutes, then transfer the muffins to a wire rack to cool completely. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure to squeeze out excess water from the grated zucchini to avoid soggy muffins.
- Use room temperature ingredients for better mixing and texture.
- Don’t overmix the batter; stir until just combined to keep the muffins tender.

Why you’ll love it

These muffins are a wonderful way to enjoy a sweet treat without gluten or dairy. The zucchini adds moisture and nutrition, while the orange zest gives a fresh, bright flavor. They are perfect for anyone with dietary restrictions or those looking for a healthier option.

Serving ideas

These muffins are delicious on their own or paired with a cup of tea or coffee. They also make a great breakfast or snack option. Try spreading a little dairy-free butter or your favorite nut butter on top for extra richness.

Storage & leftovers

Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed bag or container for up to three months. Thaw at room temperature or warm gently before serving.