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These zucchini chicken nuggets are the perfect hidden veggie meal for kids and kids at heart! They’re gluten-free, grain-free, and easy to make.

A plate of zucchini chicken nuggets.

 

One of the most popular recipes I’ve ever posted on my site is sweet potato chicken poppers! Not only are they a huge reader favorite, but they’re a personal favorite 😉 I’ve made several variations, and this is the latest edition!

These zucchini chicken nuggets are veggie packed and super simple to make. They’re great for dipping and serving for a healthy lunch, or dinner, or even as a protein for breakfast.

Why you’ll love this recipe

  • A simple delicious snack or meal. These are easy to make, delicious, and could be perfect for breakfast, lunch, dinner, or a snack!
  • It pairs well with so many dips and sauces! I love a good dip or sauce and these zucchini chicken nuggets are perfect with ranch, ketchup, aioli, or guacamole!

 

 

A plate of zucchini chicken nuggets with dipping sauce.

The Ingredients for this recipe

  • Ground Chicken. You can also use ground turkey.
  • White Sweet Potato. I love using white sweet potato like hannah sweet potato or Japanese sweet potatoes because they’re less sweet. You can also use orange sweet potato!
  • Zucchini.
  • Avocado Oil.
  • Coconut Flour. I haven’t tried any other flours in this recipe.
  • Onion Powder, Garlic Powder, Dried Chives, Salt, and Pepper.

How to make Zucchini Chicken Nuggets

  • Step One. Shred the zucchini and sweet potato and squeeze out excess water.
  • Step Two. Add the other ingredients and mix to combine.

Bowls of grated zucchini and then the zucchini chicken nugget dough before cooking.

  • Step Three. Form into chicken nuggets and space on baking sheet.

A baking sheet with zucchini chicken nuggets on it before shipping.

  • Step Four. Bake
  • Step Five. Enjoy with dip of choice!

A zucchini chicken nugget being held between fingers.

 

Tips & Tricks

  • Make sure you really squeeze out the excess water! Definitely don’t skip this step in the recipe! Zucchini has a very high water content and will really water this recipe down if you don’t squeeze out the water.
  • Use turkey instead of chicken. Either or will work in this recipe!

Are these zucchini chicken nuggets healthy?

This recipe is packed with protein and veggies, and in our opinion, it’s a great healthy option!

How to reheat this recipe

In a pinch, you can easily reheat these in the microwave. However, they’re best reheated in the air fryer or oven for a few minutes to properly re-crisp them.

Can you freeze this recipe?

Yes! They freeze perfectly. I fully cook them and freeze them for up to a month. Allow to defrost in the fridge overnight and reheat for a few minutes in the oven or air fryer.

What to serve as a dip?

These nuggets are made to be dipped! Serve them with a dip like…

  • Ranch dressing of your choice
  • Ketchup
  • An aioli
  • Guacamole 

A plate with zucchini chicken nuggets and dipping sauce.

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Zucchini Chicken Nuggets {Gluten Free}

★★★★★

5 from 2 reviews
  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 8 oz zucchini, ends removed
  • 8 oz white sweet potato, peeled
  • 1 lb ground chicken
  • 1 tbsp avocado oil
  • 2 tbsp coconut flour
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp dried chives
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)

Instructions

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Using a food processor with a shredder attachment (or box grater) and shred the zucchini and sweet potato. Transfer the shredded vegetables to a bowl and lightly salt. Allow to sit for 5 minutes. Use a clean kitchen towel or nut milk bag to squeeze out the excess water.
  3. Add the ground chicken to the bowl along with the coconut flour, avocado oil, and seasonings. Mix to combine.
  4. Form into oblong chicken nuggets and evenly space on the baking sheet.
  5. Transfer to the oven and bake for 15 minutes. Remove from the oven and carefully flip. Bake for another 13-15 minutes or until crisped to your liking and cooked through to 165 F.
  6. Serve with a side of a dip of your choice!

Notes

All nutrition facts are estimated and will vary.

  • Prep Time: 20
  • Cook Time: 30
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 276
  • Fat: 13.2g
  • Carbohydrates: 17.6g
  • Fiber: 3.9g
  • Protein: 23.1g

Keywords: zucchini chicken nuggets