Photos for this post were updated June 2017.
Part of my Sunday mornings consist of baking school snacks for the kids’ upcoming week. I like to bake some of their snacks because there are allergies to consider and it’s healthier. Plus, they like the things I make, so it’s a guarantee they’ll eat their snacks at school and not throw them out or bring them back home. One of those snacks is these Vegan Gluten Free Zucchini Chocolate Chip Muffins.
During zucchini season, my Sunday baking list pretty much always includes a zucchini recipe, most of the time they are these Vegan Gluten Free Zucchini Chocolate Chip Muffins (these vegan gluten free pumpkin spice muffins also make great school snacks!). BUT sometimes, I make them when zucchini is not in season. Yes, they’re that good! When you have a craving, sometimes it can’t wait until an ingredient is back in season!
If you want to save summer zucchini to make muffins in January (like me), check out this post on how to freeze zucchini. It’s super easy and you’ll be baking up zucchini treats all year long.
For those of you who have never baked with zucchini and are a little hesitant because you think your kids (or you!) may not like the finished product, fear not! Your creations are going to be delicious and other than seeing a fleck of green here and there, you will not know they contain zucchini.
Oh, and one more thing…
I know that gluten-free recipes can produce all sorts of different textures, so baking gluten-free may make you a bit nervous. When I look at recipes online or in recipe books, I love when the author includes a shot of the inside of the finished product so I can see what the texture is supposed to be like. Here is that shot, just for you:
As you can see, these vegan gluten free zucchini chocolate chip muffins come out fluffy, not dense, and totally drool-worthy!
If you like these muffins, you may also like these recipes:
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How to Make Vegan Gluten Free Zucchini Chocolate Chip Muffins
These delicious and easy-to-make vegan, gluten free zucchini chocolate chip muffins are perfect for school snacks or for snacking on at home!
- 2 tbsp ground flax seeds + 6 tbsp water
- 1 1/2 cups gluten-free flour blend (I use Bob's Red Mill, see note below)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup melted coconut oil (plus extra for greasing muffin tin)
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 1 cup shredded zucchini (see note below)
- 3/4 cup chocolate chips
- Preheat oven to 350°F
- Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In medium bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a small bowl, mix the melted coconut oil, coconut sugar, vanilla, and flax mixture. Add in shredded zucchini and stir again until well combined.
- Add wet mixture to dry mixture and stir until combined taking care not to over mix. Fold in chocolate chips.
Divide batter into the 12 muffin cups. Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
- Shred zucchini using the smaller of the two shredders on your box greater. After shredding DO NOT squeeze the liquid out of the zucchini.
- 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 ingredients are substituted.
- Raisins can be used in place of the chocolate chips if that is your preference. If you do use raisins, try using this raisin trick before adding them to the batter.
Photos for this post were updated June 2017.
Vanessa @ VeganFamilyRecipes.com says
mmm yum! These look incredible! It’s tough to make nice fluffy gluten-free muffins but it looks like you nailed it! I’ll definitely have to try these 🙂
Gwen says
Thanks, Vanessa! Let me know how you like them if you try!
Mary Ellen - VNutrition says
Ooh yum! These look delicious Gwen! I’ve never tried zucchini muffins before but totally trying these. Love that they’re gluten free too!
Gwen @ Delightful Adventures says
Thanks, Mary Ellen! I love to bake with zucchini! You don’t taste it at all, but I like the extra nutrition boost and the moisture it adds. You should try 🙂
Becky Striepe says
Oh, I love that this is allergy-friendly! I need to make these for Darrol’s lunches next year. His school is nut free, which is a learning process for me. I used to pack cashews for him almost every day!
Gwen @ Delightful Adventures says
Thanks, Becky! All schools and daycares up here are nut-free, as far as I know, which is good for us because one of my littles can’t have cashews. It will be a change from packing him nuts but there are so many allergy-friendly recipes out there, you won’t have any problems at all 🙂
Amy Katz from Veggies Save The Day says
I am so happy these are not only vegan, but also gluten-free! I used to be addicted to zucchini chocolate chip bread when I was in college, so these muffins are calling my name!
Sarah McMinn says
Yum! I love the flavor combination of these muffins. I can’t wait to try them!
Gwen @ Delightful Adventures says
I hope you like them, Sarah! 🙂
Jenn says
The perfect way to sneak extra greens into my kids. They’ll eat anything with chocolate chips! 🙂 The texture of these muffins look perfect …and that’s hard to do with gluten free. Great job! Can’t wait to try them!
Gwen @ Delightful Adventures says
They sure will! My kids love these muffins! If you try them, I hope you like them as much as we do, Jenn 🙂
Alexandra says
My daughter made a double-batch of these delicious muffins the other day. And they’re gone. 😩 So delish! I included them in a round-up of fabulous zucchini breads here: http://wifesense.com/10-absolutely-fabulous-zucchini-bread/
Just wanted to let you know. Keep these recipes coming!
Gwen @ Delightful Adventures says
I’m so glad they were a hit for you and your daughter, Alexandra! Thanks for including them in your roundup 🙂
Wanda says
These muffins were absolutely yummy, I added unsweetened cranberries. I doubled the recipe, will quadruple it to make more, so I can freeze some.
Enjoyed by everyone. Thank you for the delicious recipe
Gwen @ Delightful Adventures says
I’m so happy to hear they were enjoyed by everyone! Great idea with the cranberries, I may have to try that next time I make them! Thanks for your message, Wanda, you made me smile 🙂
francesca says
Hello there beautiful! Thank you so much for being part of my 50 Epic Vegan Back to School recipes’ roundup ♥ I loved your recipe!
Vicky says
These are Yummy they are a sticky when you mix them up but don’t let that worry you because it is caused by the coconut oil cooling down. No need to add any liquid Use frozen zucchini from our garden & Bob’s Red Mill 1 to 1 Baking Flour.
Gwen @ Delightful Adventures says
Happy they turned out well for you, Vicky! 🙂 It’s nice to use zucchini you grew yourself, I can’t wait to get my garden going this year!