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    Home » Recipes » Breakfast » Muffins

    Vegan Gluten Free Zucchini Chocolate Chip Muffins

    Published by Gwen Leron on June 16, 2017 (Updated August 30, 2019)

    5 from 9 ratings
    »
    28 Comments

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    Vegan Gluten Free Zucchini Chocolate Chip Muffins

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    Delicious and easy-to-make vegan gluten free zucchini chocolate chip muffins that are perfect for school snacks or for snacking on at home!

    Vegan Gluten Free Zucchini Chocolate Chip Muffins sitting on a cooling rack.

    Part of my Sunday mornings consist of baking school snacks for the kids' upcoming week.

    One of those snacks is these Vegan Gluten Free Zucchini Chocolate Chip Muffins.

    During zucchini season, my Sunday baking list usually includes a zucchini recipe, and most of the time it's these Vegan Gluten Free Zucchini Chocolate Chip Muffins, my gluten-free banana zucchini bread, plain gluten free zucchini bread, or my vegan gluten-free chocolate zucchini bread. If I feel like having something savoury, then the go-to is zucchini fritters.

    I also 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.

    Batter for Vegan Gluten Free Zucchini Chocolate Chip Muffins with chocolate chips just added.

    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:

    Vegan Gluten Free Zucchini Chocolate Chip Muffins split apart showing inside texture.

    As you can see, these vegan gluten free zucchini chocolate chip muffins come out fluffy, not dense, and totally drool-worthy!

    Exactly the way a muffin should be whether it's vegan, gluten-free, or vegan AND gluten-free!

    Vegan Gluten Free Zucchini Chocolate Chip Muffins sitting on a cooling rack and on a plate.

    If you like these gluten-free zucchini muffins, you may also like these other vegan gluten-free muffin recipes:

    • Gluten-Free Chocolate Zucchini Muffins
    • Carrot Coconut Muffins
    • Oatmeal Muffins
    • Vegan Gluten Free Morning Glory Muffins
    • Carrot Ginger Muffins
    • Vegan Gluten Free Pumpkin Spice Muffins
    • Old Fashioned Cake Doughnut Mini Muffins

    And if you make them, let me know how it went in the comments below or show me a picture on Instagram or Facebook!

    Vegan Gluten Free Zucchini Chocolate Chip Muffins sitting on a small plate.
    Print Recipe Pin Recipe SaveSaved!
    5 from 9 ratings

    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!
    Prep Time:15 minutes minutes
    Cook Time:20 minutes minutes
    Total Time:35 minutes minutes
    Author: Gwen Leron
    Course: Dessert, Snack
    Cuisine: Gluten-Free, Vegan
    Diet: Vegan
    Servings: 12

    Suggested Equipment:

    • Large Scoop
    • Glass Mixing Bowls
    Prevent your screen from going dark

    Ingredients:

    • 2 tablespoons ground flax seeds
    • 6 tablespoons water
    • 1 ½ cups gluten-free flour blend **see important note about flour below**
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ½ cup melted coconut oil (plus extra for greasing muffin tin)
    • ½ cup coconut sugar
    • 1 teaspoon vanilla
    • 1 cup shredded zucchini (see note below)
    • ¾ cup chocolate chips

    Instructions:

    • 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.

    Recipe Notes:

    • Shred zucchini using the smaller of the two shredders on your box grater. 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 in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if ingredients are substituted.
    • This recipe will NOT work with coconut flour.
    • 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.
    • Nutrition info is based on the recipe as it is written and is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.

    Nutrition Info:

    Serving: 1muffin | Calories: 251kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 145mg | Potassium: 118mg | Fiber: 3g | Sugar: 16g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 2.2mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

    Photos for this post were updated June 2017.

    MuffinsSnacksGluten-FreeNo Nuts AddedChocolateVanillaZucchini

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    Reader Interactions

    Comments

      5 from 9 votes

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

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      Recipe Rating





    1. Hiroshi says

      February 03, 2025 at 4:58 am

      5 stars
      I used 1/2 cup aquafaba instead of the oil and 3/4 cup currents soaked for 10 minutes in place of the choco chips. I used a buckwheat-oat-xanthan-gum GF mix. It turned out subtly sweet and very delicious with not a hint of zucchini. Thank you for the recipe. 🙂

      Reply
      • Gwen Leron says

        February 03, 2025 at 9:54 am

        I'm glad the recipe still worked well with your substitutions! Enjoy!

        Reply
    2. Mariana says

      September 12, 2018 at 11:57 am

      5 stars
      Absolutely wonderful! I made these this morning and doubled the batch. My entire family loved them, and everyone asked for seconds! Thank you so much for this delicious recipe!

      Reply
      • Gwen @ Delightful Adventures says

        September 13, 2018 at 8:34 am

        Thanks so much for your note, Mariana! I am so happy to hear that they were a hit for you and your family 🙂

        Reply
    3. Keo says

      September 04, 2018 at 9:00 am

      5 stars
      Just made these for my kiddo's school snack tomorrow and they turned out delish! I may have overmixed, so they weren't as fluffy and didn't rise as much as I would have liked, but they still tasted amazing. I love zucchini pancakes and always add fresh orange zest, so I did the same with these muffins. I think zucchini and orange make such a great pairing! Thanks for the wonderful recipe.

      Reply
      • Gwen @ Delightful Adventures says

        September 04, 2018 at 5:05 pm

        Hi Keo! So glad to hear they turned out well! Over mixing can be a contributor to them not being as fluffy, but it could also be the baking powder or baking soda not being fresh. I love adding zucchini to pancakes, too! However, I've never tried the orange zest, I will have to try that next time, great idea! Thanks for your note! 🙂

        Reply
    4. Jessica says

      July 17, 2018 at 1:03 pm

      5 stars
      These muffins are AMAZING! I had a dinner party with people who were skeptic about the way I eat and they loved these! I make them in my mini muffin pan and they are so yummy! Thank you so much! Great recipe!

      Reply
      • Gwen @ Delightful Adventures says

        July 18, 2018 at 11:26 am

        Yay! So glad they were a hit, Jessica! 🙂 I haven't made them mini yet, but I think I will make them that way next time!

        Reply
    5. Vicky says

      March 25, 2018 at 7:36 pm

      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.

      Reply
      • Gwen @ Delightful Adventures says

        March 29, 2018 at 1:21 pm

        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!

        Reply
    6. francesca says

      August 30, 2017 at 9:17 am

      5 stars
      Hello there beautiful! Thank you so much for being part of my 50 Epic Vegan Back to School recipes' roundup ♥ I loved your recipe!

      Reply
    7. Wanda says

      July 04, 2017 at 11:18 pm

      5 stars
      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

      Reply
      • Gwen @ Delightful Adventures says

        July 05, 2017 at 10:48 am

        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 🙂

        Reply
    8. Alexandra says

      June 30, 2017 at 11:53 am

      5 stars
      My daughter made a double-batch of these delicious muffins the other day. And they're gone. 😩 So delish!

      Reply
      • Gwen @ Delightful Adventures says

        July 03, 2017 at 11:26 am

        I'm so glad they were a hit for you and your daughter, Alexandra! Thanks for including them in your roundup 🙂

        Reply
    9. Jenn says

      June 23, 2017 at 11:13 pm

      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!

      Reply
      • Gwen @ Delightful Adventures says

        June 25, 2017 at 9:30 am

        They sure will! My kids love these muffins! If you try them, I hope you like them as much as we do, Jenn 🙂

        Reply
    10. Sarah McMinn says

      June 22, 2017 at 9:38 am

      Yum! I love the flavor combination of these muffins. I can't wait to try them!

      Reply
      • Gwen @ Delightful Adventures says

        June 22, 2017 at 3:41 pm

        I hope you like them, Sarah! 🙂

        Reply
    11. Amy Katz from Veggies Save The Day says

      June 21, 2017 at 12:42 am

      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!

      Reply
    12. Becky Striepe says

      June 20, 2017 at 8:13 pm

      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!

      Reply
      • Gwen @ Delightful Adventures says

        June 20, 2017 at 8:19 pm

        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 🙂

        Reply
      • Shlomit says

        December 15, 2023 at 6:43 am

        Hi Gwen,
        I couldn’t find the flour you used in our local supermarket. So, In picked up a different one that the blend has Xantham gum. Do I still need to add the flax called for in the recipe?

        Reply
        • Gwen Leron says

          December 15, 2023 at 10:46 am

          Hi Shlomit! I have not tried this recipe with a flour blend that has xanthan gum so I'm unsure of how the muffins would turn out. It all depends on the blend you bought and the flours included in it, since all gluten-free flour blends are made from a different group of flour. I think you will need to experiment a little, I would still add the flax eggs, though, since xanthan doesn't work as an egg replacement when it's in a blend (to work as an egg replacer xanthan gum would need to be mixed with water separately). I hope it works out for you, please let me know how things go.

    13. Mary Ellen - VNutrition says

      June 20, 2017 at 5:05 pm

      5 stars
      Ooh yum! These look delicious Gwen! I've never tried zucchini muffins before but totally trying these. Love that they're gluten free too!

      Reply
      • Gwen @ Delightful Adventures says

        June 20, 2017 at 8:16 pm

        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 🙂

        Reply
    14. Vanessa @ VeganFamilyRecipes.com says

      January 19, 2015 at 3:28 pm

      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 🙂

      Reply
      • Gwen says

        January 20, 2015 at 8:17 am

        Thanks, Vanessa! Let me know how you like them if you try!

        Reply

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