Super easy, delicious and healthy Double Chocolate Zucchini Muffins packed with nourishing ingredients and BIG flavor. Gluten-free, vegan and refined sugar-free!
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.
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.
- Gluten-free, dairy-free, soy-free, vegan, grain-free, and refined sugar-free (dependent upon chocolate chips used!).
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.
Tips, Tricks, and Substitutions
Arrowroot starch, corn starch, or potato starch can be used in place of tapioca starch.
I like to use cacao powder for its added benefits, but you can use cocoa powder instead.
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 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.
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.
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)
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
- 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.
This recipe is amazing! I made it twice but the second time the muffin tops caved in a little. I’m not sure what I did differently, but I wanted to ask do you melt the coconut oil so that all the wet ingredients come together smoothly? Not sure if melting the coconut oil slightly made the tops cave in.
Kristen Wood says
Hi Rebecca! I'm so very happy to hear that! I either warm the coconut oil to melt it or allow it to soften/melt a bit at room temperature (I will update the recipe card with that, thanks!), but that should not makes the tops cave in. A few things can contribute to that are under-baking and pulling out of the oven too soon, opening the oven door too many times during cooking, using baking powder that might be on its last leg (not quite as active as it should be) and some ovens just aren't very consistent with oven temps and may require a bit less or more time each time. I hope this helps! 🙂
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 says
Oh, that makes me so happy to know! Thank you for taking the time to share. 🙂
Savana Stevenson says
What can I substitute for the zucchini? Can I leave it out?
Kristen Wood says
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! 🙂
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 🙂