Soft, fluffy, Vegan Gluten-Free Chocolate Zucchini Muffins that taste just like rich chocolate cake! These easy-to-make dark chocolate zucchini muffin treats will satisfy all of your chocolate cravings.
This page contains affiliate links. Click to learn more.
Zucchini and chocolate? Together? In a muffin?
YES! And you will love it.
If you’re worried about the taste, the texture, or little ones turning their noses up, there’s no need to worry. You won’t taste or see the zucchini in these muffins, at all, if you shred it the way the recipe instructs (see recipe notes below). So this recipe gets bonus points for hidden veggies. (Also see below for a view of the inside of the muffins.)
When zucchini is added to baked treats, if made correctly, it adds a moistness that makes what you’re baking taste like it’s extra rich and decadent. When you add in chocolate, multiply that decadent richness by 100.
I mentioned above that these vegan double chocolate zucchini muffins taste like cake. That was my first thought when I took my first bite. They taste just like a perfect chocolate birthday cake.
This recipe contains two forms of chocolate: cocoa powder and chocolate chips in the batter, which I guess would make them vegan double chocolate zucchini muffins!
If you want to reach level 10 in baked chocolaty treats, then you’ll want to add the third optional chocolate component to the recipe: mini chocolate chips sprinkled on the tops of the muffins.
If you add the optional mini chips, like I’ve done in the pictures above and below, you’ll have yourself triple chocolate zucchini muffins. There’s nothing wrong with adding a little extra chocolate when you can 🙂
And the best way to enjoy your vegan gluten free chocolate zucchini muffins?
I like to have them while they’re still a little warm so the chocolate is melty. I also like to enjoy them with a cold glass of almond milk.
YUM. It’s really one of the best ways to treat yourself and others.
At this time of year in Canada and the US (I’m writing this in August), zucchini is in season, easy to find, very inexpensive, and can be found everywhere: the farmers markets, the grocery stores, and if you have one, your garden!
Something smart to do during zucchini season is to freeze fresh zucchini so you have it on hand, any time you feel like making a recipe (like, gluten free chocolate zucchini muffins!) that calls for fresh zucchini in the middle of the winter…or any other time of year.
If you haven’t prepared zucchini for freezing before, it’s easy! Read this post about how to freeze zucchini. It will walk you through how to do it, step-by-step, so you can whip up these gluten free chocolate zucchini muffins any time you want.
Gluten Free Chocolate Zucchini Muffins FAQ
I’ve covered some FAQ here, if you have any other questions, feel free to get in touch or leave a comment below!
Can I use a different flour to make this recipe?
This recipe was tested with just two types of flour: this all purpose gluten-free flour and regular all-purpose flour. Since I have not tested with any others, I can’t say for sure if the recipe will work out if you substitute with something else. I can say with certainty that this recipe, as written, will not work with coconut flour.
The recipe below is written for the gluten-free flour, but a few small modifications need to be made if using all purpose flour to make your vegan zucchini muffins. Info is included below in the recipe notes. NOTE: The video in this post shows the vegan gluten-free version of the muffins being made.
I don’t have coconut sugar, can I substitute with something else?
Yes, brown sugar may be used in the place of coconut sugar.
Can I omit the chocolate and just make plain zucchini muffins?
If you prefer your zucchini muffins a little less chocolaty, instead of playing around with this recipe, check out this other recipe for Vegan Gluten Free Zucchini Chocolate Chip Muffins.
What is a flax egg?
Flax eggs are my preferred egg replacement for baking. If you haven’t worked with flax eggs before, be sure to read How to Make a Flax Egg (A Vegan Egg Substitute for Baking), for all the details you’ll need!
And before you head down to the recipe, here’s a look at the inner texture of these glorious gluten-free chocolate zucchini muffins:
If you liked this Gluten Free Chocolate Zucchini Muffins recipe, you may also like these:
- Vegan Gluten Free Chocolate Zucchini Bread
- Vegan Chocolate Banana Bread
- Vegan Gluten Free Baked Chocolate Doughnuts
- Mini Chocolate Chip Muffins
- Chocolate Chip Peanut Butter Oatmeal Bars
And stay up-to-date with all of my new recipes! Sign up for my newsletter that will deliver all of the latest recipes to your inbox, so you never miss a thing 🙂
How to Make Vegan Gluten Free Chocolate Zucchini Muffins
Vegan Gluten Free Chocolate Zucchini Muffins
- 2 tablespoons ground flax seeds + 6 tablespoons water
- 1 1/2 cups gluten-free flour blend OR all-purpose flour (see notes below)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup melted coconut oil (plus extra for greasing muffin pan)
- 3/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (approximately 1 1/2 small zucchini or 1 medium, see note below about shred size)
- 3/4 cup chocolate chips
- 1/4 cup mini chocolate chips for sprinkling on top (optional)
- Preheat oven to 350°F
- Line a muffin tin with liners or generously grease the inside of each muffin cup with coconut oil.
- In a small bowl, prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In medium bowl, combine flour, cocoa powder baking powder, baking soda, and salt.
- In a large bowl, mix the melted coconut oil, coconut sugar, vanilla, and flax mixture. Stir to combine. Add in shredded zucchini and stir again until well combined.
- Add dry mixture to wet mixture and stir until combined, taking care not to over mix. Fold in chocolate chips.
- Divide batter into the 12 muffin cups. If using, sprinkle each muffin top with mini chocolate chips.
- Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
- Be sure to read the FAQ above before making the recipe.
- Shred zucchini using the smaller of the two shredders on your box greater. After shredding DO NOT squeeze the liquid out of the zucchini.
- If you are making the gluten-free version, it's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
- This recipe will NOT work with coconut flour.
- I've tested this recipe with all purpose flour and it works great, but you will need to make two small modifications to the recipe to make it work: 1) add 1/4 cup of non-dairy milk to the wet ingredients, 2) bake for 22-24 minutes.
- Brown sugar may be used in place of the coconut sugar.
- Nutrition info is for the gluten-free vegan version and based on the recipe as it is written, no mini chocolate chips on top, and is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website. Calorie count for the vegan version is 224 calories per muffin.