Zucchini Chicken Nuggets {Gluten Free}
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.
Featured Reader Review
“I have made this recipe several times! Easy and delicious! Very filling as well!” – Anna
Why you’ll love these 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, like my breakfast sausage chicken poppers, 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. Here’s why you’ll love them..
- 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!
Ingredients for Zucchini Chicken Nuggets
See the recipe card below for full information on ingredients and quantities.
- 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
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Shred the zucchini and sweet potato and squeeze out excess water.
Step Two. Add the other ingredients and mix to combine.
Step Three. Form into chicken nuggets and space on baking sheet.
Step Four. Bake and enjoy with dip of choice!
Michelle’s 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!
Recipe FAQs
This recipe is packed with protein and veggies, and in our opinion, it’s a great healthy option!
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.
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 (you can make your own with my ranch dressing recipe!)
- Ketchup
- An aioli (this is my favorite mayo to use!)
- Guacamole
Other Chicken Nugget Recipes to Try…
If you tried these Zucchini Veggie Chicken Nuggets or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Zucchini Chicken Nuggets {Gluten Free}
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Ingredients
- 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
- ½ tsp salt
- ¼ tsp black pepper, omit for AIP
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- 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.
- Add the ground chicken to the bowl along with the coconut flour, avocado oil, and seasonings. Mix to combine.
- Form into oblong chicken nuggets and evenly space on the baking sheet.
- 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.
- Serve with a side of a dip of your choice!
Hello! I try to follow a low oxalate diet. I’m curious if you think I could replace the sweet potato with squash? Thank you!
Butternut squash should work!! Enjoy 🙂
I have made this recipe several times! Easy and delicious! Very filling as well! How many nuggets are considered one serving?
It depends on the size, but usually I get 18-20 out of a pound of chicken!
How many nuggets are in one serving in the nutrition portion?
It depends on the exact size of the nuggets but the recipe typically makes about 20, so a serving is approximately 5 nuggets.
This recipe looks delicious! Question: I assume that the shredded veggies are incorporated into the meat in step 3 along with the flour and seasonings?
Thank you!
Also, would olive oil or melted coconut oil be a reasonable substitute for avocado oil?
Would it be okay to substitute tigernut flour for the coconut flour?
I know this is an old comment but I just used tigernut flour and came out just fine!
Did you end up using Tigernut flour? Curious how it came out as I would like to try that flour too! Thanks!
Do you think these would be good using ground turkey?
Yes!