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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Chocolate Zucchini Muffins

    Last updated - July 11, 2021; Published - July 31, 2020 By Rhian Williams 16 Comments

    Jump to Recipe Print Recipe
    A collage of two gluten-free vegan chocolate zucchini muffin photos

    These Gluten-Free Vegan Chocolate Zucchini Muffins are seriously moist, rich and indulgent and perfectly chocolatey. They come together in one bowl and are refined sugar free optional. You definitely won't notice the vegetables, and they taste surprisingly like chocolate banana bread!

    Two gluten-free vegan chocolate zucchini muffins, one cut in half with melted chocolate chips inside

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • The zucchini (courgette) will need to be grated - the easiest way to do this is to use a box grater.

    Tip: Use both hands to squeeze as much water as possible out of the grated zucchini - this will help it cook better.

    Grated zucchini on a blue plate
    • Then place all the ingredients in a glass mixing bowl and mix it all together.

    Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

    Gluten-free vegan chocolate zucchini muffins batter with chocolate chips in a glass bowl
    • Divide the batter between muffin cases in a muffin/cupcake tin.
    Two brown muffin cases filled with chocolate zucchini muffin batter and chocolate chips
    • Bake for 20 minutes.
    Two gluten-free vegan chocolate zucchini muffins in brown muffin cases

    How long do these keep for?

    Although these do taste best when fresh, they keep well covered in the fridge for up to a few days. If you have just taken them out of the fridge, I'd recommend warming them up in an oven toaster if you have one.

    A gluten-free vegan chocolate zucchini muffin cut in half with melted chocolate chips inside

    Substitutions you can make

    • You can use any type of oil: coconut oil, olive oil or vegetable oil.
    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can replace the ground almonds (almond meal) with ground walnuts.
    • For a nut-free version: replace the ground almonds with ground sunflower seeds and use a nut-free plant-based milk.
    • You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
    • For a refined sugar free version, use refined sugar free chocolate chips.
    • The chocolate chips can be omitted or replaced with chocolate chunks.
    • If you don't like chocolate, make my plain Gluten-Free Vegan Zucchini Muffins instead!
    • Want to make a loaf instead? Use my Gluten-Free Vegan Chocolate Zucchini Bread recipe!
    A gluten-free vegan chocolate zucchini muffin topped with chocolate chips in a brown muffin case

    More gluten-free vegan muffin recipes

    • Carrot Muffins
    • Blueberry Banana Bread Muffins
    • Chocolate Muffins
    • Apple Muffins
    • Blueberry Muffins
    • Chocolate Banana Muffins
    • Banana Muffins
    • Orange Muffins
    • Lemon Muffins
    • Chocolate Pumpkin Muffins
    • Gingerbread Muffins

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Two gluten-free vegan chocolate zucchini muffins, one cut in half with melted chocolate chips inside

    Gluten-Free Vegan Chocolate Zucchini Muffins

    These Gluten-Free Vegan Chocolate Zucchini Muffins are seriously moist, rich and indulgent and perfectly chocolatey. You definitely won't notice the vegetables, and they taste surprisingly like chocolate banana bread!
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: chocolate zucchini muffins, gluten-free zucchini muffins, vegan zucchini muffins
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 241kcal
    Author: Rhian Williams

    Ingredients

    • 150 g (1 cup) zucchini (courgette) , grated
    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 12 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
    • Pinch salt
    • 150 ml (â…” cup) unsweetened almond milk (or any other plant-based milk)
    • 150 g (1 ¼ cup) ground almonds (almond meal) **
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 50 g (½ cup) cocoa powder
    • 50 g (â…“ cup) dark chocolate chips *** (ensure vegan/gluten-free if necessary)

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Use both hands to squeeze as much water as possible out of the grated zucchini – this will help it cook better.
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
    • Once melted, add the zucchini, maple syrup, vinegar, salt, milk and ground almonds to the same bowl.
    • Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.
    • Mix well, adding a splash more milk if it's looking too dry.
    • Add the chocolate chips and fold in gently.
    • Transfer the mixture between muffin cases in a muffin tin.
    • Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
    • Tastes best when fresh, but keeps covered in the fridge for up to a few days.

    Notes

    *The acidity of the vinegar reacts with the alkali bicarbonate of soda (baking soda) to make the muffins fluffy. If you can’t get hold of vinegar, replace it with 1 tablespoon of lemon juice.
    **You can alternatively use almond flour.
    ***Use refined sugar free chocolate chips for a refined sugar free version.
    • If you don't like chocolate, make my plain Gluten-Free Vegan Zucchini Muffins instead!
    • Want to make a loaf instead? Use my Gluten-Free Vegan Chocolate Zucchini Bread recipe!
    Nutrition Facts
    Gluten-Free Vegan Chocolate Zucchini Muffins
    Amount Per Serving
    Calories 241 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 6g30%
    Cholesterol 1mg0%
    Sodium 47mg2%
    Potassium 184mg5%
    Carbohydrates 29g10%
    Fiber 4g16%
    Sugar 15g17%
    Protein 5g10%
    Vitamin A 25IU1%
    Vitamin C 2mg2%
    Calcium 98mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Zeynep

      November 18, 2020 at 8:29 am

      Such great muffins!!
      No-one could tell there was zucchini in the muffins, incredible how it melted away, even though I grated the big zucchini without peeling it first in order to get more fiber. Very moist and chocolatey. My son tasted the almonds, though, interesting, cause I didn't. He asked, is there marzipan in it, lol. For the flour I used half all-purpose glutenfree flour, half wholemeal teff flour. It came out great.
      Thank you for the recipe, everything is very clear and easy to make. I love your site 🙂

      Reply
      • Rhian Williams

        November 18, 2020 at 3:00 pm

        Thank you so much, so glad you like them!

    2. Grace

      March 05, 2021 at 6:00 am

      Can I use 2.5 cup whole meal flour instead of using gluten free flour and plain flour? Just wondering whether it's 1:1 conversion. Thank you.

      Reply
      • Rhian Williams

        March 05, 2021 at 3:48 pm

        You can use whole meal flour as a 1:1 conversion for the gluten-free flour, but the ground almonds are still needed for texture!

    3. Anonymous

      December 17, 2022 at 7:10 pm

      5 stars
      Absolutely delicious everytime! Excellent recipe thanks for sharing🤗

      Reply
      • Rhian Williams

        December 18, 2022 at 5:42 am

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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