Zucchini Chocolate Chip Muffins (Vegan & Gluten Free)
These vegan and gluten free Zucchini Chocolate Chip Muffins are the best way to enjoy summer squash. Fluffy, moist & tender – they’re made in 1 bowl & ready in 30 minutes!
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Is your garden currently overflowing with zucchini? Do you have so much zucchini that you don’t know what to do with it? Well, then this recipe is for you! These Chocolate Chip Zucchini Muffins are the perfect way to use some of that summer squash. Reap the benefits of zucchini’s high water content and indulge in these moist and fluffy zucchini muffins! Plus, this recipe is vegan, gluten free, oil free, and even refined sugar free. What’s not to love?!
I love using zucchini’s in baking. Zucchini’s have a high water content. When zucchini is added to baked goods, it creates a moist texture, which is perfect for muffins! No one like a dry muffin, unless you’re a scone. Lol.
These Zucchini Chocolate Chip Muffins are also a great way to sneak veggies into desserts. The kids will never know. Honestly, you really don’t taste the zucchini in these muffins. It just tastes like a really delicious and extra moist chocolate chip muffin. Try it for yourself!
What I love about this recipe is how easy it is to make. It comes together in 1 bowl and the muffins are ready in 30 minutes. Plus, you don’t have to press or drain or squeeze the zucchini. Simply grate the zucchini and add it to the mixture. Easy as that!
Why you’ll love these zucchini muffins
- Better-for-you ingredients – these muffins are made with nutrient-dense flours that are grain-free, and are naturally sweetened.
- Summer squash – is your garden overflowing with so much zucchini you don’t know what to do with it? Well, make these! And share them with friends, of course.
- One bowl – all of the ingredients come together in one bowl. Doesn’t get much easier!
- Soft, tender & delicious – most importantly, these zucchini muffins are delicious. The texture is spot on: super moist and perfectly fluffy. You would never know that they’re vegan, gluten free and naturally sweetened!
Ingredients in Zucchini Chocolate Chip Muffins
- Zucchini – the star of the show! This fresh summer squash is high in fiber, low in calories, and a good source of vitamin C, magnesium and potassium. It adds the perfect amount of moisture and adds a hidden serving of veggies to the muffins.
- Oat Flour – the first grain-free flour in the muffins that provides heart-healthy nutrients. I usually make my own oat flour by blending oats into a flour using my Vitamix.
- Almond Flour – the second grain-free flour in the muffins that’s high in nutrients and fiber.
- Maple Syrup – a natural sweetener.
- Coconut Sugar – another natural sweetener. If preferred, you can swap the coconut sugar for brown sugar.
- Non-Dairy Milk – any non-dairy milk will work. I like to use unsweetened soy milk.
- Ground Flaxseed – to create a flax egg to help bind everything together.
- Applesauce – unsweetened applesauce replaces the oil in this recipe.
- Vanilla Extract – to add a depth of flavor.
- Baking Powder and Baking Soda – to help the muffins rise.
- Cinnamon – for flavor.
- Apple Cider Vinegar – adding a small drop of apple cider vinegar activates the baking soda and helps the muffins fluff and rise.
- Mini Vegan Chocolate Chips – what’s a chocolate chip muffin without them? I like to use Enjoy Life’s mini chocolate chips.
How to make Zucchini Chocolate Chip Muffins
- Preheat the oven to 350F and grease or line a muffin pan (I grease mine with refined coconut oil. Note that if you grease the pan, then the muffins will technically no longer be oil-free).
- Mix all of the wet ingredients together in a large bowl. Then, add the dry ingredients. Fold in the mini chocolate chips. That’s right, no need to squeeze the zucchini. We’ll keep all of the water in the zucchini to help moisten the muffins.
- Evenly pour the batter into the muffin pan and sprinkle with more mini chocolate chips. Bake!
Serving suggestions
Whether you’re enjoying these vegan and gluten free zucchini chocolate chip muffins by themselves as a grab & go breakfast, afternoon snack, or even dessert, they’re sure to please!
If you want to take it to the next level, serve warm with a scoop of nut butter or vegan butter.
More summer recipes you’ll love
All vegan, gluten free and naturally sweetened.
Zucchini Chocolate Chip Muffins (vegan & gluten free)
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 applesauce, unsweetened
- 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 all of the wet ingredients (including the flax egg).
- Next, mix in all of the dry ingredients (except for the mini chocolate chips) and mix until just incorporated.
- Fold in the mini chocolate chips. The mixture will be slightly thick but don’t worry, that’s how it’s supposed to 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!
