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…like now…in the middle of January! These muffins are that good. When you have a craving, sometimes it can’t wait until an ingredient is back in season?! You know what I’m talking about, right?
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:
As you can see, these vegan gluten free zucchini chocolate chip muffins come out fluffy, not dense, and totally drool-worthy!
P.S. You can follow along to see what I am making baking on Sundays through my Instagram feed. When there, search the hashtag #DASundayBaking.
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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 medium-sized zucchini
- 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.
Shred zucchini using the smaller of the two shredders on your box greater. After shredding DO NOT squeeze the liquid out of the zucchini.
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 20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
- 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.