Almond Flour Zucchini Chocolate Chip Muffins | Gluten Free

Puree zucchini in a food processor (*tip: a cheese grater works well if you don't have a food processor)!

Measure zucchini puree, eggs, vanilla extract, Greek yogurt, agave nectar and lemon zest into a large bowl and mix until well combined.

Add almond flour, baking powder, baking soda and salt to a separate, smaller bowl and whisk well.

Pour dry ingredients into wet and gently combine (be careful not to overmix as this can cause muffins to sink in the middle)!

Stir chocolate chips into batter.

Place silicone liners (or paper liners) in a 12 count muffin pan and lightly coat with non-stick cooking spray.

Portion batter into cavities and then bake for 18-20 minutes until golden. Once a toothpick comes out clean, muffins are fully baked.

Allow to cool and enjoy!

Storage:

Refrigerate in an air-tight, food-safe container for 3-5 days.

Reheat:

Simply microwave on high for 20-30 seconds!