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...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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!