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.
Dee Fedor says
HEY! This is the first Muffin recipe in this round up that I can make (IF I sub out the Cashew milk)!
Stacie says
Do you have to drain the moisture out of the zucchini before you put it in the recipe
Kristina Sloggett says
hi Stacie! no, I did not squeeze out the moisture, just grated it and added to batter.
Samantha says
Yum, these muffins look so delicious and fluffy. I always have an abundance of Zucchini in the summer so this will be a fun recipe to pull out and make. Love the prizes. My old Blendtec just bit the dust, so sad since it was a workhorse with smoothies throughout the years. I never had a twister jar but have heard they they make great nut butters.
Christin C. says
Giveaway of the century right there! And those muffins look MAHVEHLOUS, DAHLING!
Elise says
So much yummy in one little muffin! Can’t wait to try this!
Vegangail says
Holy yummoly! Those are the best-looking muffins I’ve ever seen! I wish I could reach into my monitor and grab one!
Julie @ Texan New Yorker says
I made vegan blueberry muffins a couple years ago, I was amazed at how soft they are! Love your version with chocolate chips – yum!!
Sarah Olson says
Oh my gosh, a *half gallon* of maple syrup? That’s insane! So much sweet, sweet goodness.
Kristina Sloggett says
haa HAA Sarah – at first I was confused, thinking, huh? these muffins don’t have maple syrup?! 😀 YES. nice prizes, right?
Jenny says
Your recipes always blow my mind! Now that I can’t have dairy they are becoming so important in my life. Thanks for sharing and doing what you do! Can’t wait to make these
Kristina Sloggett says
ah, thank you Jenny – that means a lot and you just made my day! hope you enjoy these – another reader already made them and used shredded carrot in place of the zucchini, so… that works too! 🙂
Nutmeg Nanny says
Oh yum! Love that these are vegan and packed full of zucchini!
Sabrina says
I’ve never tried zucchini in a cupcake before but this looks moist and delicious! This sounds like a great way to get kids to eat their veggies!
Linda says
Just made these muffins with grated carrots, since I didn’t have any zucchini on hand. Delicious! Thanks for a great recipe!
Kristina Sloggett says
NICE! so happy you liked them, Linda – great idea to use carrot in place of the zucchini – good to know that works too! 🙂
Stacie says
Can you make take this recipe and make a cake out of it or bread instead of muffins
Kristina Sloggett says
hi Stacie, I have made this recipe 3 times as muffins, never tried as bread or cake. as a larger 9×13 cake (similar height), I’d start with the same baking time, and check if it needs more time. a loaf bread would probably need more time – I would probably check every 5 minutes past muffin baking time.