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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Zucchini Muffins

    Last updated - July 12, 2021; Published - July 31, 2019 By Rhian Williams 16 Comments

    Jump to Recipe Jump to Video Print Recipe
    A zucchini muffin with chocolate chips cut in half on a marble slab against a grey background

    These Gluten-Free Vegan Zucchini Muffins are seriously moist, perfectly dense and studded with chocolate chips. They're fragrantly spiced, pleasantly nutty, and have a warm, toasty flavour. They're easily customisable, can be made either sweet or savoury, and come together in one bowl. They can be made refined sugar free, or made with no added sugar. great for dessert, breakfast, brunch or a snack, and taste surprisingly like banana bread!

    A gluten-free vegan zucchini muffin with chocolate chips cut in half on a marble slab against a grey background

    How to make the ground walnuts

    These muffins are made using ground walnuts which add a wonderfully nutty flavour and keep them moist and fluffy.

    To make ground walnuts, place whole walnuts into a food processor and pulse briefly until you get a fine powder.

    Tip: Make sure not to over-blend as otherwise you'll get nut butter!

    How to make the muffins

    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.

    A pile of grated zucchini on a blue plate against a marble background
    • 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!

    Raw zucchini muffin batter with chocolate chunks in a glass mixing bowl taken from above
    • Divide the batter between muffin cases in a muffin/cupcake tin.
    Three brown muffin cases filled with raw zucchini muffin batter with chocolate chunks against a marble background
    • Bake for 20 minutes.
    Three zucchini muffins with chocolate chips against a marble background

    How long do these keep for?

    Though these muffins 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.

    Two zucchini muffins with chocolate chips against a marble background

    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 walnuts with ground almonds.
    • For a nut-free version: replace the ground walnuts 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.
    • The ground cinnamon can be omitted.
    • For a refined sugar free version, use refined sugar free chocolate chips.
    • The chocolate chips can be omitted or replaced with chocolate chunks.
    • You can make savoury/no added sugar zucchini muffins by completely omitting the maple syrup and chocolate chips.
    • You can top these muffins with chopped walnuts, pecan nuts, flaked almonds or coconut flakes before baking.
    • You can omit the chocolate chips and use other ingredients such as lemon zest, raisins or desiccated coconut.
    Three zucchini muffins with chocolate chips against a marble background

    More gluten-free vegan muffin recipes

    • Carrot Muffins
    • Blueberry Banana Bread Muffins
    • Chocolate Muffins
    • Cornbread Muffins
    • Lemon Poppy Seed Muffins
    • Apple Muffins
    • Pumpkin Muffins
    • Chocolate Banana Muffins
    • Banana Muffins
    • Lemon Muffins
    • Orange Muffins
    • Chocolate Zucchini 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.

    Watch how to make it

    A gluten-free vegan zucchini muffin with chocolate chips cut in half on a marble slab against a grey background

    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!
    4.50 from 12 votes
    Print Pin Rate
    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 (¼ 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 (⅔ cup) unsweetened almond milk (or sub any other plant-based milk)
    • 150 g (1 ¼ cup) ground walnuts ** (or sub 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 (⅓ 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 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.

    Video

    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 Facts
    Gluten-Free Vegan Zucchini Muffins
    Amount Per Serving
    Calories 225 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 6g30%
    Cholesterol 1mg0%
    Sodium 46mg2%
    Potassium 161mg5%
    Carbohydrates 22g7%
    Fiber 2g8%
    Sugar 10g11%
    Protein 4g8%
    Vitamin A 25IU1%
    Vitamin C 2mg2%
    Calcium 73mg7%
    Iron 1mg6%
    * 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. Tina McNally

      August 19, 2020 at 8:38 pm

      5 stars
      This recipe is fabulous! My husband loves zucchini choc chip muffins but we had to cut some of the usual ingredients out of our diets to to allergies. Your recipe is spot on! Delicious! I love that you have lots of suggestions for alternatives, also. Thank you from the bottom of my heart (and my overflowing zucchini harvest)!

      Reply
      • Rhian Williams

        August 19, 2020 at 10:00 pm

        Thank you so much, so happy to hear that!

    2. Jenn

      July 09, 2021 at 7:59 pm

      5 stars
      These are amazing!

      Reply
      • Rhian Williams

        July 09, 2021 at 8:46 pm

        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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