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Gluten-Free Vegan Zucchini Chocolate Muffins

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

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.

 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)

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


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


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


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


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!