Gluten-Free Vegan Zucchini Chocolate Muffins

Baking with zucchini is awesome! You get your veggies and a delicious, moist muffin. When I was a kid, I remember an abundance of zucchini in our summer-time kitchen, since Mom was an avid gardener. For a good solid month, there was zucchini present at every meal in some form. My favorite way to enjoy zucchini as a kid was either as zucchini breed or zucchini muffins. Here is a recipe that is sure to please everyone.

AuthorThe Hearty BakerCategoryDifficultyBeginner

Baking with zucchini is awesome! You get your veggies and a delicious, moist muffin. When I was a kid, I remember an abundance of zucchini in our summer-time kitchen, since Mom was an avid gardener. For a good solid month, there was zucchini present at every meal in some form. My favorite way to enjoy zucchini as a kid was either as zucchini breed or zucchini muffins. Here is a recipe that is sure to please everyone.

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 ½ cups all-purpose gluten free flour
 ¾ cup granulated sugar
 1 tsp baking soda
 1 tsp ground cinnamon
 ¼ tsp salt
 ½ cup coconut oil (or canola oil)
 ¼ cup non-dairy milk (I like to use unsweetened vanilla almond milk)
 1 tbsp fresh lemon juice
 1 tsp pure vanilla extract
 1 flax egg (2 tbsp ground flax + 3 tbsp water, mixed together and set aside for a few minutes)
 1 cup grated zucchini, packed
 ½ cup chocolate chips
 ¾ cup chopped walnuts (1/2 for mixture, 1/4 for garnish on top)
1

Preheat oven to 350 degrees. Line a muffin tin with paper muffin liners.

2

In a large mixing bowl, sift together gluten-free flour, sugar, baking soda, cinnamon, and salt.

3

In a medium bowl combine flax egg, oil, non-dairy milk, lemon juice, vanilla extract. Mix until fluffy.

4

To the flour mixture add the wet mixture, grated zucchini, chocolate chips and walnut. Mix until just combined.

5

Divide the batter between the twelve muffin cups. If desired, top each muffin with a walnut piece and/or a chocolate chip or two. Place in oven and bake for about 20 minutes, or until a toothpick inserted come out clean. Enjoy!

Ingredients

 1 ½ cups all-purpose gluten free flour
 ¾ cup granulated sugar
 1 tsp baking soda
 1 tsp ground cinnamon
 ¼ tsp salt
 ½ cup coconut oil (or canola oil)
 ¼ cup non-dairy milk (I like to use unsweetened vanilla almond milk)
 1 tbsp fresh lemon juice
 1 tsp pure vanilla extract
 1 flax egg (2 tbsp ground flax + 3 tbsp water, mixed together and set aside for a few minutes)
 1 cup grated zucchini, packed
 ½ cup chocolate chips
 ¾ cup chopped walnuts (1/2 for mixture, 1/4 for garnish on top)

Directions

1

Preheat oven to 350 degrees. Line a muffin tin with paper muffin liners.

2

In a large mixing bowl, sift together gluten-free flour, sugar, baking soda, cinnamon, and salt.

3

In a medium bowl combine flax egg, oil, non-dairy milk, lemon juice, vanilla extract. Mix until fluffy.

4

To the flour mixture add the wet mixture, grated zucchini, chocolate chips and walnut. Mix until just combined.

5

Divide the batter between the twelve muffin cups. If desired, top each muffin with a walnut piece and/or a chocolate chip or two. Place in oven and bake for about 20 minutes, or until a toothpick inserted come out clean. Enjoy!

Gluten-Free Vegan Zucchini Chocolate Muffins

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