Sweets / Vegan

Gluten-Free Vegan Chocolate Zucchini Muffins

Last Updated on

Disclaimer: As an Amazon Associate I earn from qualifying purchases.

Super easy, delicious and healthy Double Chocolate Zucchini Muffins packed with nourishing ingredients and BIG flavor. Gluten-free, vegan and refined sugar-free!

a mixing bowl filled with a shiny chocolate batter

These super decadent and delicious -yet healthy- Double Chocolate Zucchini Muffins had me giddy with excitement to share them with you because they are just too tasty. And furthermore? It’s truly hard to believe that they are both gluten-free and vegan, as they have the most absolute perfect texture.

a stack of chocolate muffins sprinkled
a close up of a chocolate zucchini muffin

Healthy Chocolate Zucchini Muffins

  • Rich, chocolate-y deliciousness.
  • Easy to make.
  • Perfect fluffy, fudgy texture.
  • Packed with wholesome, nutrient-dense, guilt-free ingredients.
  • Great for breakfast, dessert or a snack.
  • Kid-friendly.
  • Gluten-free, dairy-free, soy-free, vegan, grain-free, and refined sugar-free (dependent upon chocolate chips used!).
a stack of zucchini muffins against a blue backdrop

Why Zucchini?

Apart from the nutritional value of adding veggies into your treats and sneaking in some green power for your kids, adding zucchini to baked goods results in a lovely moist texture that is hard to duplicate with much else.

a top view of chocolate muffins in a muffin tin

The Process

Tips, Tricks, and Substitutions

Tapioca Starch

Arrowroot starch, corn starch, or potato starch can be used in place of tapioca starch.

Cacao Powder

I like to use cacao powder for its added benefits, but you can use cocoa powder instead.

Chocolate Chips

I like to use allergy-friendly dark chocolate chips from Pascha or Enjoy Life, but any chocolate chips of your choice can be used! If you do not have chocolate chips on hand, you can simply chop any chocolate bar to use in its place too.

Coconut Sugar

Coconut sugar can be replaced with any granulated sweetener of your choosing. I haven’t tested these muffins with a liquid sweetener, but I do think raw honey or maple syrup would work beautifully in coconut sugar’s place too.

Cashew Butter

This ingredient really adds a lot to the texture and moistness of these muffins. If you do not have cashew butter on hand, any nut or seed butter will work well in its place! I like using almond butter and sunflower seed butter.

Psyllium Husk Powder

This is my secret ingredient! I really love psyllium husk powder’s ability to mimic eggs in vegan baked goods. This adds some moist fluffiness and holding power to these muffins that is hard to duplicate, but in a pinch adding two teaspoons of ground flaxseed in its place will work too!


These muffins keep well lightly covered at room temperature for up to two days. Any longer than that, I advise storing in an airtight container in the refrigerator for up to one week.

a close up shot of a stack of chocolate zucchini muffins dotted with chocolate chips

More Healthy Treats

Vegan Gluten-Free Chocolate Chip Cookies Recipe with Sorghum Flour

Gluten-Free Cherry Cobbler Muffins (Vegan, Oil-Free)

Easy Vegan Banana Bread (Gluten-Free)

Gluten-Free Graham Crackers (Vegan, Refined Sugar-Free)

No-Bake Honey Thumbprint Cookies (Gluten-Free)

a half eaten muffin dotted with chocolate chips being held by a hand in the shot

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

Gluten-Free Vegan Chocolate Zucchini Muffins

Super easy, delicious and healthy Double Chocolate Zucchini Muffins packed with nourishing ingredients and BIG flavor. Gluten-free, vegan and refined sugar-free!
4.75 from 8 votes
Print Pin Rate Save
Course: Sweets, Vegan
Cuisine: American, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 muffins
Author: Kristen Wood


  • 1 3/4 cup almond flour
  • 5 tablespoons tapioca starch
  • 1/2 cup cacao powder or cocoa powder
  • 1/2 cup coconut sugar or any granulated sweetener of choice
  • 1 1/2 teaspoons psyllium husk powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt or pink salt
  • 1 cup milk of choice I like to use unsweetened almond milk
  • 1/4 cup coconut oil or butter
  • 1/4 cup cashew butter unsweetened
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini about 1 whole average zucchini
  • 1/2 cup chocolate chips of choice I like to use at least 70% chocolate


  • Preheat oven to 350F (180C).
  • In a large bowl combine dry ingredients (almond flour through salt). Mix until well combined.
  • Add wet ingredients (milk through vanilla). Whisk until smooth.
  • Fold in zucchini. Then fold in chocolate chips.
  • Fill greased muffin tins or muffin liners to the top.
  • Bake for 20-24 minutes or until firm and a toothpick inserted in the center pulls out clean.
  • Let cool for 10 minutes before serving.
  • Enjoy!


Please see the Tips, Tricks, and Substitutions section in the post above for more valuable information!


Serving: 1muffin | Calories: 252kcal | Carbohydrates: 21g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 226mg | Potassium: 158mg | Fiber: 4g | Sugar: 8g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg


Almond Flour
Psyllium Husk Powder
Coconut Sugar
Cacao Powder
Tapioca Starch
Chocolate Chips
Have you tried this recipe?Please Rate + Comment Below!
Mention on Instagram!@moon.and.spoon.and.yum
About Author

Hi! I'm Kristen -- a mama, photographer, recipe developer and author of The Vegetarian Family Cookbook. I enjoy sharing both wildly creative and ridiculously practical vegetarian recipes that are approachable for all. Everything you see here is infused with a bit of nature, magic and good health. XO.


  • Chelsey
    09/13/2020 at 11:20 AM

    5 stars
    These were so good. I brought them to a family gathering with guests who have various food allergies (primarily eggs and gluten) and everyone, particularly the non-vegan/non-allergic crowd devoured them. I’ll have to double the recipe next time. Thanks!

    • Kristen Wood
      09/13/2020 at 12:00 PM

      Oh, that makes me so happy to know! Thank you for taking the time to share. 🙂

      • Savana Stevenson
        01/08/2021 at 4:33 AM

        What can I substitute for the zucchini? Can I leave it out?

        • Kristen Wood
          01/08/2021 at 9:28 AM

          Hi! I haven’t tested it without zucchini so I can’t attest to how well it would turn out, but you can replace it with pretty much any shredded veggie of choice. Any kind of squash and grated carrot would make great substitutions. I hope this helps! 🙂

  • Jenna
    05/16/2020 at 12:30 PM

    I’ve always wanted to try zucchini muffins out! I have everything the recipe calls for, so I might have to whip up a batch this weekend. I really appreciate all your ingredient tips 🙂


Leave a Reply

Recipe Rating