Zucchini and Orange Muffins with Chocolate Chips, Gluten- and Dairy-Free

Why This Dish Is A Crowd Favorite

These muffins offer a delightful blend of fresh zucchini and bright orange flavors, making them moist and naturally sweet. They are perfect for those avoiding gluten and dairy, without sacrificing taste or texture. Plus, the chocolate chips add a fun and indulgent twist.

Step 1

Gently heat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray. In a small bowl, mix together the almond flour, coconut flour, chocolate chips, baking soda, salt, cinnamon, and nutmeg.

Step 2

In a larger bowl, beat the eggs until they’re light and frothy. Add the brown sugar, almond oil, maple syrup, orange zest, and vanilla extract, then give everything a good mix. Stir in the shredded zucchini, then 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.

Step 3

Spoon the batter evenly into the muffin cups and pop them in the oven. Bake for about 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before moving on.

Step 4

While the muffins cool a bit, whisk together the confectioners' sugar, orange juice, and some extra orange zest until the glaze is smooth and creamy. Drizzle this over the warm muffins, let the glaze set for about five minutes, then transfer the muffins to a wire rack to finish cooling. Enjoy!

Perfect Pairings

Enjoy these muffins warm or at room temperature, perfect for breakfast or a midday snack. They pair wonderfully with a cup of herbal tea or dairy-free milk. Adding a spread of almond butter can add extra richness and protein.

Storage Guide

Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature when ready to eat. This helps maintain their freshness and flavor.

Frequently Asked Questions

Can I use regular flour instead of almond and coconut flour?

Regular flour can be used, but it will change the texture and may not be gluten-free. Adjust the amount as needed since almond and coconut flours absorb moisture differently.

How do I prevent the muffins from being too moist or soggy?

Make sure to pat the shredded zucchini dry before adding it to the batter to reduce excess moisture.

Can I substitute the eggs with a vegan alternative?

Yes, you can try flax eggs or chia eggs, but it might slightly affect the texture and rise.

What can I use instead of almond oil?

You can substitute with other mild oils like coconut oil or avocado oil.

Is it okay to skip the glaze?

Yes, the muffins taste great without the glaze if you prefer a less sweet option.

How should I store the muffins to keep them fresh?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze these muffins?

Yes, freeze them in a sealed container or bag for up to 3 months; thaw before serving.