A zucchini muffin with chocolate chips cut in half on a marble slab against a grey background
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Gluten-Free Vegan Zucchini Muffins

These Gluten-Free Vegan Zucchini Muffins are seriously moist, perfectly dense and studded with chocolate chips. They're great for dessert, breakfast, brunch or a snack, and taste surprisingly like banana bread!
Course Breakfast, Dessert
Cuisine American
Keyword gluten-free zucchini muffins, vegan zucchini muffins, vegan zucchini recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 225kcal
Author Rhian Williams

Ingredients

  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
  • Pinch salt
  • 150 g (1 cup) zucchini (courgette) , grated
  • 1 teaspoon ground cinnamon
  • 150 ml (2/3 cup) unsweetened almond milk (or sub any other plant-based milk)
  • 150 g (1 1/4 cup) ground walnuts ** (or sub ground almonds/almond meal)
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 50 g (1/3 cup) dark chocolate chips *** (ensure vegan/gluten-free if necessary)

Instructions

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a separate 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 maple syrup, vinegar, salt, zucchini, cinnamon, milk and ground walnuts to the same bowl

  • Sift in the flour, baking powder and bicarbonate of soda
  • 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 to make the muffins fluffy. If you can't get hold of vinegar, substitute it with 1 tablespoon of lemon juice.
**To make ground walnuts, place whole walnuts into a food processor and pulse briefly until you get a fine powder. Make sure not to over-blend as otherwise you'll get nut butter!
***Use refined sugar free chocolate chips for a refined sugar free version.

Nutrition

Calories: 225kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 161mg | Fiber: 2g | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg