The Best Healthy Zucchini Muffins (Vegan, Gluten Free)
These are the best healthy zucchini muffins! Fluffy, moist, and naturally sweetened. An easy one-bowl recipe that’s vegan, gluten-free, oil-free, and ready in 30 minutes.
Drowning in summer zucchini? Same.
It’s that time of year where zucchini keeps growing and I’m running out of ways to use it. Well, these vegan zucchini muffins are (in my opinion) the best way to use it up.
Soft, fluffy, and loaded with melty chocolate chips (optional, but who are we kidding?), you’d never guess there’s a veggie hiding inside.
Featured Review
Super moist and so so good!
—Mary
If you’ve never baked with zucchini, this recipe is a great place to start. I love using zucchini’s in baking. Their high water content makes these muffins extra moist and tender—the opposite of dry and crumbly (leave that to scones).
Made in one-bowl, naturally sweetened, vegan, gluten-free, and oil-free. No squeezing or draining zucchini required (yes, really!)—simply mix, bake, and enjoy healthy zucchini muffins in 30 minutes flat.
Why You’ll Love These Zucchini Muffins
- Made with better-for-you ingredients. Oat flour, almond flour, maple syrup, and coconut sugar keep this recipe wholesome and naturally sweetened.
- The best way to use up summer zucchini. Garden overflowing? These zucchini muffins are calling your name!
- One bowl recipe. All of the ingredients come together in one bowl. Doesn’t get much easier!
- Soft, fluffy & chocolatey. The dream combo. You’d never guess they’re vegan, gluten-free, and oil-free.
- Kid-approved. Zucchini blends right in for a sneaky veggie win!
Ingredients in Zucchini Muffins
Scroll down to the recipe card to get the full recipe with measurements!
- Zucchini: The star of the show! Shredded zucchini adds moisture and a boost of nutrients (fiber, vitamin C, potassium).
- Oat Flour: I typically make my own oat flour by blending oats into a flour using my Vitamix.
- Almond Flour: Gives the muffins that tender, bakery-style texture.
- Maple Syrup: Adds moisture and naturally sweetness.
- Coconut Sugar: Another natural sweetener. Feel free to swap for brown sugar.
- Ground Flaxseed: Mixed with water to create a flax egg.
- Unsweetened Applesauce: Replaces the oil in traditional muffins to keep this recipe oil-free.
- Vanilla Extract: Always a must in baked goods.
- Baking Powder + Baking Soda: For that fluffy rise.
- Cinnamon: For a touch of cozy flavor.
- Apple Cider Vinegar: Activates the baking soda to give these muffins some rise.
- Mini Vegan Chocolate Chips: Optional but highly recommended. I use Enjoy Life’s mini chocolate chips.
How to Make The Best Zucchini Muffins
- Prep the oven. Preheat to 350°F and line or grease a muffin pan.
- Mix the batter. In a large bowl, mix together the flax egg, grated zucchini, unsweetened applesauce, maple syrup, vanilla extract, and apple cider vinegar until combined. Then, mix in the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt. Finally, fold in the mini chocolate chips. The mixture will be slightly thick but don’t worry, that’s how it’s should be.
- Bake. Evenly pour the batter into the muffin pan, sprinkle on extra chocolate chips, and bake 27-30 minutes, or until golden brown and fluffy.
- Enjoy! Let the muffins cool slightly before removing from the pan (so they don’t crumble), then dig in!
That’s right—no need to squeeze the zucchini! Zucchini’s high water content keeps these muffins extra moist.
Megan’s Tips
- Don’t squeeze the zucchini. Yep, no towel-wringing here. Zucchini’s natural water content makes these muffins extra moist and tender.
- Use mini chocolate chips. Smaller chips = better distribution, which means melty chocolate in every bite.
- Let them cool (just a little). For muffins that hold together and stay soft, let them cool in the pan for a few minutes before transferring to a wire rack.
Storing & Freezing
Store in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days (though they’re best enjoyed fresh!).
To freeze, let them cool completely, then transfer to an airtight container and freeze for up to 3 months. Once ready to enjoy, thaw at room temp or warm in the microwave for 15–30 seconds—they’ll taste like they just came out of the oven!
Serving Suggestions
While they taste delicious on their own, you can also:
- Add a smear of nut butter or vegan butter
- Mix chopped walnuts or pecans into the batter for crunch
Frequently Asked Questions
Can you taste the zucchini in these muffins?
I’d say no! Zucchini has a bland flavor, so it blends right in, making the muffins extra moist. All you’ll taste is a delicious chocolate chip muffin.
Do I need to squeeze the zucchini first?
Not for this recipe! The natural water content of zucchini keeps the muffins moist, so you can just grate and add it in—no draining, pressing, or squeezing required (we love an easy recipe around here!).
Can I make these zucchini muffins without chocolate chips?
Of course, feel free to leave them out, or swap for chopped nuts.
Are these zucchini muffins healthy?
Since they’re made with whole food ingredients, naturally sweetened, vegan, gluten-free, and oil-free, they are definitely a healthy snack or treat.
More Healthy Muffin Recipes to Try
- Healthy Blueberry Muffins
- The Best Healthy Banana Muffins
- Vegan Pumpkin Muffins
- Peanut Butter Oatmeal Muffins
Find all my vegan muffin recipes here.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
The Best Healthy Zucchini Muffins (Vegan, Gluten Free)
Equipment
Ingredients
Dry ingredients
- 1 cup oat flour, use certified GF if needed
- ½ cup almond flour, blanched
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup vegan mini chocolate chips, plus more for sprinkling on top of the muffins
Wet ingredients
- 2 tablespoons ground flaxseed, to make the flax egg
- 4 tablespoons water, to make the flax egg
- 1 cup zucchini, grated
- ½ cup unsweetened applesauce
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350℉. Line or grease a muffin pan (I grease mine with coconut oil).
- Prepare the flax egg by mixing together the flaxseed meal and water. Set aside to gel, about 5 minutes.
- In a large bowl, mix together the flax egg, grated zucchini, unsweetened applesauce, maple syrup, vanilla extract, and apple cider vinegar until combined.
- Add in the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt. Stir until just combined.
- Fold in the mini chocolate chips. The mixture will be slightly thick but don’t worry, that’s how it’s should be.
- Evenly distribute the batter into 8 muffin cavities. Sprinkle the tops of each muffin with more mini chocolate chips.
- Bake for 27-30 minutes.
- Let cool for 3 minutes in the pan, then transfer to a wire rack. Enjoy!
Notes
- Don’t squeeze the zucchini. Yep, no towel-wringing here. Zucchini’s natural water content makes these muffins extra moist and tender.
- Use mini chocolate chips. Smaller chips = better distribution, which means melty chocolate in every bite.
- Let them cool (just a little). For muffins that hold together and stay soft, let them cool in the pan for a few minutes before transferring to a wire rack.
- Storage. Store muffins in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days (though they’re best enjoyed fresh!).
- Freezing. Cool completely, then transfer to an airtight container and freeze for up to 3 months. Once ready to enjoy, thaw at room temp or warm in the microwave for 15–30 seconds—they’ll taste like they just came out of the oven!
Super moist and so so good! How long do these last in the fridge? Or can I freeze them?
I’m so happy you loved them, Mary! They will last about 5 days in the fridge, and up to 3 months in the freezer. 🙂