Chocolate Zucchini Muffins (Vegan and Gluten Free)

Melissa King Muffins, Breads and Donuts, Recipes

Chocolate Zucchini Muffins.  The other day, my in-laws gave us a bunch of zucchini from their neighbor’s garden.  I have been wanting to make some healthy zucchini muffins for a while.

So I set out to make some muffins.  My vegan zucchini muffins are not only vegan, but they are gluten free as well.

If you like muffins, you may also like my Banana Blueberry Muffins or my Pumpkin Chocolate Chip Muffins.

 

chocolate zucchini muffins

 

These muffins not only pack a hidden serving of veggies for the kids, but they are also oil free as well.  This recipe is very easy to make and freezes well too.

 

chocolate zucchini muffins

 

Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube channel.

Looking for more zucchini recipes?

 

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

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Prep Time 10 min Cook Time 10 min Serves 12 stanard sized muffins     adjust servings

A healthier muffin with a hidden serving of veggies!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. Mix wet in another bowl.
  4. Add wet to dry and mix until combined.
  5. Fold in the chocolate chips.
  6. Spoon batter into lined or greased muffin pans . I use silicone liners that work awesome.
  7. Bake for 15-17 minutes, or until a toothpick comes out clean.

by

Recipe Notes

*** If you use a medium to large sized zucchini, you will need to squeeze out the excess moisture.

 

Chocolate Zucchini Muffins

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109 thoughts to “Chocolate Zucchini Muffins (Vegan and Gluten Free)”

  1. Pingback: Paleo Zucchini Bread | My Whole Food Life
  2. These were delicious! I don't think I cooked mine long enough as they were slightly moist in the middle but I didn't mind :-) fudgy goodness!
    Reply
  7. I'm making these at the moment and I had to put them in the oven way longer then listed. I tried one muffin after 17min and it was really gooey so I put it back in the oven for an additional 10 minutes and the toothpick was still not coming out clean so there's still in there… what did I do wrong!? I followed the instructions perfect :(
    Reply
    1. Did you use a larger zucchini? If so, they tend to hold more moisture. I used a small zucchini for mine. Can you just cook them longer?
      Reply
  8. Pingback: Peach Streusel Muffins | My Whole Food Life
  9. Pingback: Zucchini Chocolate Chip Cookies | My Whole Food Life
  10. Just made these muffins this morning & they are delicious! They were very light & fluffy & I wondered if you had a suggestion on how to make them a denser/heavier cupcake?
    Reply
  11. They are delicious! I can't stop making them and S.O. won't stop eating them. Used less maple syrup and added fresh cherries! Thank you for posting all these recipes! Your FB posts are one of the highlights of my day!
    Reply
  12. Melissa, These muffins, as you sometimes say are "The bomb" Lol! For all you folks that are finding these muffins "to dense" or "not cooked in the center" or "sticking to the liners" Follow The Directions!!!!! The recipe is written the way it's written for a reason. Hahaa... It cracks me up to hear people say that they didn't come out right when they didn't follow directions. It says to bake these for 15-17 min OR until a toothpick comes out clean, which usually indicates that it could take a bit longer:) Duh! Everyones oven is different. Also to squeeze any excess water out of the zucchini. This is Huge! I noticed nobody replied to Melissa when she asked if they used a bigger zucchini. Perhaps that could very well have been the problem??? Silicone liners work AWESOME! Just sayin :) Thanks Melissa, your the bomb hunny!
    Reply
  14. Pingback: Dooley Ballooney!
    1. Coconut flour can be fickle to bake with. It's not an equal sub. You also usually need to add a lot of eggs to help with the binding.
      Reply
      1. I could not find oat flour (this is my first gluten free attempt at cooking). I found almond flour. Can that be substituted?
        Reply
        2. I know this is a little late, but I always make my own oat flour. Just grind old fashioned oats (rolled oats/oatmeal) in the food processor. It works great! And probably cheaper than buying oat flour, too!
          Reply
          1. I have actually started keeping a container full of it in my pantry. It has been coming in very handy lately.
  16. Pingback: Banana Chocolate Chip Muffins - My Whole Food Life
  17. Delicious!!! Just made these for back to school treats and I'm not sure there'll be any left tomorrow. Love that they are freezer friendly too. Thank you!!
    Reply
  19. Pingback: Lemon Zucchini Muffins - My Whole Food Life
  20. the taste is amazing but sadly, I did not know that coconut flour is fickle to bake with. It turned out to be "Crumby" rather than like a Cake. I did add extra egg but apparently not enough. I also suggest peeling the green off the zucchini to be more stealthy! I will definitely try again with oat flour assuming I can find it!
    Reply
    1. Coconut flour is super hard to bake with. I only use it in recipes that were written for it. It almost never works as a sub. Sorry yours did not turn out.
      Reply

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