Fluffy gluten free vegan chocolate chip zucchini muffins are mildly sweet and dotted with chocolate chips. These make a great breakfast or snack!
recipe originally published March 16, 2016
Gluten Free Zucchini Muffins
These light and fluffy muffins are sweetened mostly with chocolate. The added zucchini gives you a recipe to use up your summer garden harvest.
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.
Did you make these gluten free zucchini muffins?
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Gluten Free Vegan Zucchini Muffins
dairy, egg, soy and gluten free, vegan
Ingredients
- 1 tablespoon fresh ground flax seed
- 3 tablespoons water
- â…“ cup coconut oil, melted
- 1 ½ cups gluten free all purpose flour
- ½ cup rice flour
- â…“ 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
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, ¾ full. Bake at 375 °F for 20-25 minutes, or until inserted toothpick comes clean.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 183Total Fat: 7gUnsaturated Fat: 2gSodium: 181mgCarbohydrates: 33gFiber: 5gSugar: 9gProtein: 3g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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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 9x13 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.
Hannah says
Sweet or savory, I can never get enough zucchini. Plus, the texture of these muffins looks impeccable! The recipe is definitely going on my baking list.
SusanC says
What's your preferred GF flour mix? Do you make it yourself or buy Bob's or the like?
And, p.s. TOTALLY making these to sneak zucchini into the kids. 🙂
Kristina Sloggett says
hi Susan! 😀
I don't make a blend, I mostly use Bob's product. One of my favorite 1:1 flour blends is the Cup 4 Cup, the Thomas Keller one. There is a great blend at Costco too - Namaste brand. That one makes GREAT cookies, but when I used it for the other muffins I made recently, it was gummy. so I went back to just a GF all purpose and the rice flour.
hope you all enjoy these! Kris
SusanC says
I haven't heard of Cup 4 Cup, so this is great info! And, I've never tried Namaste either, so I will pick those up for cookies (since we are making more of those these days). I have celiac disease, so I'm kinda assuming our kids probably also do, so trying to remove as much gluten as I can.
I will take a picture of these when we make them this weekend and put it on FB so you can see your amazing inspiration at work. 🙂
Kristina Sloggett says
sorry to hear about the celiac, Susan. I know many who have it, including my mom.
let me know if there is ever a recipe you'd like me to tackle! and yes, please take a photo! another reader has already made these, and used carrots in place of zucchini, so... you know, that works too!
cheers! Kristina
Ray says
Oop I'm going to have my wife make these
Meridee says
Need to make these now.....and the doxie towels....cute
Lisa L. says
March Muffin Madness.. so clever and finally a type of march madness I care about.
Muffins and so many wonderful prizes. Madness is right.
Sarah V. says
These look amazing! What a great way to use zucchini!
Cadry says
What adorable towels! I would use them all year 'round. And the muffins sound delicious. Zucchini adds such great moisture. Thanks for the awesome giveaway!
Leah @ love me, feed me says
Muffin madness!! Loooove! The texture of these muffins looks so perfect <3