Vegan Gluten Free Chocolate Zucchini Muffins

5 from 8 ratings

Vegan Gluten Free Chocolate Zucchini Muffins

Soft, fluffy, Vegan Gluten-Free Chocolate Zucchini Muffins that taste like rich chocolate cake! These easy-to-make dark chocolate zucchini muffin treats will satisfy all of your chocolate cravings.

Prep Time15

Cook Time20

Total Time35

Servings:

Author: Gwen Leron

Ingredients

2 tablespoons ground flax seeds + 6 tablespoons water
1 ½ cups gluten-free flour blend OR all-purpose flour (see important notes about flour below)
¼ cup Dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup melted coconut oil (plus extra for greasing muffin pan)
¾ cup coconut sugar
1 teaspoon vanilla extract
1 cup shredded zucchini (approximately 1 ½ small zucchini or 1 medium, see note below about shred size)
¾ cup vegan chocolate chips
¼ cup mini vegan chocolate chips for sprinkling on top (optional)

Instructions

Preheat oven to 350° F (177° C).
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.

Notes

The video in this post shows the vegan gluten-free version of the muffins being made.

Please read the info above before making the recipe.
Shred zucchini using the smaller of the two shredders on your box grater. 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 (in the RED bag not the blue bag!), 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 ¼ 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.

Nutrition