Fluffy Vegan Chocolate Chip Zucchini Muffins – mildly sweet zucchini muffins dotted with chocolate chips, these are a great gluten free breakfast or snack!
Growing up in a family of basketball fans, it is no stretch that March Madness is one of my favorite sports events of the year. There is something about college ball that is so fun to watch – they still have the passion and drive!
Heh. Drive.
Pun intended? *Groan*
One of my favorite bloggers, Shirley of Gluten Free Easily, is once again hosting an altogether different kind of madness. March Muffin Madness.
When Shirley invited me to participate, I got right to work on muffin ideas.
There was an ill fated attempt at an apricot muffin – okay, two ill fated attempts. You will see that muffin recipe eventually, when I get it right. I hope.
I returned to my tried and true gluten free all purpose flour, and adapted a favorite recipe we use when our cherry tree has fruit – another favorite time of year.
We are ready for Easter around here, thanks to my friend Sara and her thoughtful gift of these adorable Dachshund Easter Towels. Since we are close enough to the early Easter this year, I added them to the photos… Aren’t they SO fun?
One super awesome aspect of March Muffin Madness 2016 is a giveaway with a fantastic lineup of products. See a partial listing of prizes and enter the giveaway after the recipe.
Fluffy Vegan Chocolate Chip Zucchini Muffins
inspired by Cherry Zucchini Crumb Muffins
YIELD: 12-14 muffins
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
1 tablespoon fresh ground flax seed
3 tablespoons water
1/3 cup coconut oil, melted
1 1/2 cups gluten free all purpose flour
1/2 cup rice flour
1/3 cup vegan granulated sugar
1 tablespoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
3/4 cup cashew milk
1/2 cup fresh grated zucchini
1 cup semi sweet or dark chocolate chips
INSTRUCTIONS:
Preheat oven to 375 °F. Line a 12 muffin tin with baking cups (paper or silicone).
Grind flax seed in blender, coffee grinder. Place 1 tablespoon ground flax in a small bowl, add water and stir. Set aside.
In large bowl, add flours, sugar, baking powder, xanthan gum, and salt, stirring to combine.
In a medium size bowl, add flax mixture, milk, grated zucchini, and oil. Stir into flour mixture just until combined – do not over mix. Fold in chocolate chips.
Spoon batter into muffin tins, 3/4 full. Bake at 375 °F for 20-25 minutes, or until inserted toothpick comes clean.
The March Muffin Madness giveaways include:
Cuisinart ice cream maker
Paderno World Cuisine vegetable slicer/spiralizer
Crockpot casserole slow cooker
Instant Pot pressure cooker
Blendtec Designer 625 with Wildside+ and Twister jars [winner chooses color]
Visit Gluten Free Easily for a complete list of prizes. One winner for each prize.
Visit Gluten Free Easily daily through April 5 for even more prizes, with daily giveaways!
Enter via rafflecopter:
printable Fluffy Vegan Chocolate Chip Zucchini Muffins recipe:
- 1 tablespoon fresh ground flax seed
- 3 tablespoons water
- ⅓ cup coconut oil, melted
- 1½ cups gluten free all purpose flour
- ½ cup rice flour
- ⅓ cup vegan granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon sea salt
- ¾ cup cashew milk
- ½ cup fresh grated zucchini
- 1 cup semi sweet or dark chocolate chips
- Preheat oven to 375 °F. Line a 12 muffin tin with baking cups (paper or silicone).
- Grind flax seed in blender, coffee grinder. Place 1 tablespoon ground flax in a small bowl, add water and stir. Set aside.
- In large bowl, add flours, sugar, baking powder, xanthan gum, and salt, stirring to combine.
- In a medium size bowl, add flax mixture, milk, grated zucchini, and oil. Stir into flour mixture just until combined - do not over mix. Fold in chocolate chips.
- Spoon batter into muffin tins, ¾ full. Bake at 375 °F for 20-25 minutes, or until inserted toothpick comes clean.
Shirley @ gluten free easily (gfe) says
Had to stop by and thank you after the fact for sharing this fantastic muffin recipe in MMM! I had to replenish my flaxseed, but I’m ready to make them now. 🙂 Love that Linda of Free Range Cookies successfully used grated carrots in place of zucchini. Occasionally a girl does not have zucchini on hand, so that is a great tip and shows the flexibility of your recipe. Last, I love, love, love those doxie Easter towels! Adorable!
Thanks again, dear! xo,
Shirley
Jordyn says
Muffin madness is super adorable, as is that dish towel and the cute muffins 🙂
Gretchen says
I’m gonna make the crap out of these.