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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!
5 from 1 vote
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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?Mention @moon.and.spoon.and.yum!