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Heart Healthy Olive Oil Salted Chocolate Chip Zucchini Muffins

Heart healthy salted chocolate chip zucchini muffins made with olive oil, almond flour, oat flour and pure maple syrup to keep them gluten free & 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!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

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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 zucchini muffins on a wire rack

Healthy zucchini muffin ingredients

These delicious, healthy 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 zucchini muffins in a bowl

How to make your own oat flour for muffins

Good news, you can easily make your own oat flour right at home to use in this muffin recipe. Check out my tutorial with all of my best tips & tricks. So easy!

For this gluten free 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 muffins with chocolate chips on a wire rack

Tips for making gluten free 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 zucchini muffin on a board

Freezer-friendly zucchini muffins

These healthy 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 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 muffin on a plate with a bite taken out

I hope you love these gluten free healthy 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

5 from 23 votes
healthy chocolate chip zucchini muffin on a plate with a bite taken out
Course Breakfast, Dairy Free, Gluten Free, Snack
Cuisine American
Keyword chocolate chip zucchini muffins, gluten free chocolate chip zucchini muffins, olive oil zucchini muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serves 10

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.

Recipe Notes

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. 


Servings: 10 servings
Serving size: 1 muffin
Calories: 278kcal
Fat: 18.3g
Saturated fat: 3.7g
Carbohydrates: 26.6g
Fiber: 3.4g
Sugar: 13.3g
Protein: 5.5g

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

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