Name: Gluten Free Chocolate Zucchini Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups gluten free all purpose flour mix (290g); 1/3 cup cocoa powder; 2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp salt; 2 cups thickly sliced zucchini (260g); 3/4 cup non-dairy milk; 2/3 cup granulated sugar; 1/4 cup canola oil; 2 tsp vanilla extract; 1/2 cup chocolate chips

Gluten Free Chocolate Zucchini Muffins

Jump to Recipe

If you love chocolate zucchini muffins but hate grating zucchini this recipe is for you! This recipe is so simple and makes the softest chocolate zucchini muffins that are also vegan and gluten free. The muffins make a perfect quick breakfast or afternoon snack.

A note on some of the ingredients:

Gluten free flour blend: I have used Bob’s Red Mill 1:1 Gluten Free Flour in this recipe. It is best to weigh the flour using a kitchen scale to ensure that the recipe turns out the same every time. If you don’t have a kitchen scale I recommend using the “fluff and scoop” method for measuring the flour. Using a fork fluff the flour in it’s bag/container and then scoop it into a measuring cup and leveling it off.

Non dairy milk: The non-dairy milk that I use in all of my baking is soy milk because my kids can’t take anything with nuts to school. Use whatever your preferred non-dairy milk is.

Zucchini: Fresh zucchini is best in these chocolate zucchini muffins. Slice the zucchini into 1 inch pieces until there is 2 cups worth. It is best to weigh the zucchini however an additional slice or two won’t hurt.

Canola oil: I always use canola oil as a neutral oil in my baking because it is what I have on hand. Any neutral flavoured oil would work in this recipe. If you’d like to omit the oil entirely you can substitute it with equal amounts of unsweetened applesauce.

Semi sweet chocolate chips: Any chocolate chips that are vegan and gluten free work well in this recipe. I buy President’s Choice semi sweet chocolate chips which are gluten free and accidentally vegan.

How the gluten free chocolate zucchini muffins are made:

vegan-gluten-free-chocolate zucchini muffins

Preheat the oven to 375°F and line a 12 cup muffin tin with liners. This will make removal of the muffins and clean up easier.

In a large bowl weight the gluten free flour. Add in the cocoa powder, baking powder, baking soda and salt and mix together. If the cocoa powder looks clumped together it can be sifted into the flour.

Slice the zucchini into approximately 1 inch pieces until you have 2 cups or 260g. I found this takes 1 1/2 medium or 1 large zucchini. Add the zucchini slices, non-dairy milk, canola oil and sugar to a blender and blend until smooth.

Pour the wet ingredients into the dry and add the vanilla extract. With a wooden spoon, gently stir all of the ingredients together until no dry patches remain. Fold in the chocolate chips until they are well dispersed. Let the batter rest for 10 minutes.

Scoop the batter into the prepared muffin tin and top with additional chocolate chips if desired.

Bake the muffins for 18 to 22 minutes. Let the chocolate zucchini muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

Store the chocolate zucchini muffins on the counter in an air tight container for up to 3 days or in the freezer for up to 3 months.

Enjoy!

Looking for more muffin recipes? Try my Gluten Free Double Chocolate Muffins, Gluten Free Pumpkin Spice Muffins, or my Gluten Free Snickerdoodle Muffins!