Gluten Free and Vegan Double Chocolate Zucchini Muffins
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These gluten free and vegan double chocolate zucchini muffins are fluffy and full of rich chocolate flavor. They have shredded zucchini mixed in to make them extra moist and give them a bit of added nutrition.
These gluten free muffins are perfect for a sweet breakfast or a snack. They are easy to make and especially delicious fresh out of the oven! Made with oat flour, dairy free ingredients and a flax egg, these muffins are both gluten free and vegan.
Make these muffins at the peak of zucchini season or anytime you have some extra zucchini laying around. It is a delicious way to use up fresh summer zucchini!
If you are looking for more dessert recipes, try my: Gluten Free and Vegan Hot Cocoa Cookies, Chocolate Cherry Energy Bites, and Tahini Chocolate Chip Ice Cream Sandwiches.
Why You’ll Love This Recipe?
It is easy. In just a few minutes, your muffin batter is ready to go in the oven. You don’t need any fancy equipment and can easily have these mixed up and on the table in 30 minutes.
The chocolate. With both cocoa powder and chocolate chips mixed into the batter, these muffins are extra chocolatey and especially yummy!
Kid friendly. You can get kids to help you make these muffins and I’m sure they will have no trouble taste testing them either! With zucchini mixed in, these muffins offer some extra nutrients that are hidden quite well by the chocolate!
Ingredients
Here are notes about the ingredients needed to make these healthy chocolate zucchini muffins. All of these ingredients can be found at your local grocery store or an online retailer.
Oat flour
Cocoa powder: You will use unsweetened cocoa powder.
Baking powder
Sea salt
Milk: Use a dairy free milk of your choice.
Avocado oil
Ground flaxseeds
Coconut sugar
Vanilla extract
Zucchini: Use grated zucchini that has been drained of excess water.
Chocolate chips: Use dairy free chocolate chips.
Step-By-Step Instructions
Here is how to make these double chocolate muffins.
Step 1: Preheat the oven to 350°F and line a muffin pan with paper liners. Lightly spray liners with cooking spray and set aside.
Step 2: In a large mixing bowl, combine the dry ingredients (oat flour, cocoa powder, baking powder, and sea salt.) Stir with a whisk to combine.
Step 3: In a separate medium sized bowl, combine the wet ingredients (milk, oil, flaxseeds, sugar, and vanilla extract.) Mix until smooth.
Step 4: Squeeze any excess water from the zucchini and then add it to the milk mixture. Stir to combine.
Step 5: Add the milk mixture to the flour mixture and stir just until combined. Fold in the chocolate chips.
Step 6: Fill muffin liners ¾ of the way full and sprinkle the muffin tops with additional chocolate chips, if desired.
Step 7: Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool the muffins in the pan for 5 minutes before transferring to a cooling rack to cool completely.
Expert Tips
After grating the zucchini, spread it out on several layers of paper towels and pat dry with another paper towel. This will remove some of the excess water.
For muffins that rise higher, only fill every other hole with batter.
Use a box grater or food processor to grate the zucchini.
Use an ice cream scoop or cookie scoop to transfer the batter from the bowl to the muffin liners. This helps to ensure uniform size and reduces the chances of making a big mess!
Variations
You can use all purpose flour, granulated sugar, milk with dairy and regular chocolate chips if you aren’t needing a gluten free and vegan option.
For an even richer chocolate flavor, use dark chocolate chips.
Serving Suggestions
Serve this chocolate treat for breakfast, dessert or a snack! They go especially well with a cold glass of dairy free milk of your choice!
Frequently Asked Questions
Can I make these into mini muffins?
Yes. Use a mini muffin tin and fill each hole ¾ of the way full. You will need to adjust the cooking time. Start checking them around the 15 minute mark for doneness.
Can I use spiralized zucchini?
Shredded zucchini is going to work best for this recipe. If you only have spiralized zucchini to work with, I would use a knife to finely chop it before adding it to the batter.
What can I do with leftovers?
Store completely cooled leftovers in an airtight container, or zip top bag, in the refrigerator or on the counter for up to 5 days. You could also store them in the freezer for up to 3 months.
More Easy Chocolate Recipes
Gluten Free No Bake Samoa Cookie Bars: No bake, gluten free copycat version of your favorite Girl Scout cookies.
No Bake Gluten Free Cookie Dough Brownies: A rich brownie layer, cookie dough layer in the middle that is smooth and creamy and a shiny frosting on the top layer.
Vegan and Gluten Free Pumpkin Chocolate Brownies: These decadent vegan and gluten free fudge pumpkin brownies have swirls of pumpkin made from a dairy free yogurt/pumpkin purée combo with subtle hints of pumpkin pie spice!
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