Perfectly moist, fudgy chocolate zucchini muffins made without gluten, dairy or eggs and naturally sweetened with coconut sugar and fruit puree.

Vegan & Gluten Free Double Chocolate Zucchini Muffins

Who doesn’t love a moist, chocolaty, fudgy muffin? And when some sneaky vegetables are thrown into the mix, causing the sweet and savory worlds to collide, you almost have to eat them for breakfast, right? Since pancakes are widely accepted as a meal known as the most important meal of the day, certainly these muffins qualify as well. I mean, they even have vegetables in them, come on.

I must have fallen out of love with muffins the past couple of years, as they’ve made very few appearances in my kitchen since starting this blog. There was a restaurant I worked at a few years ago, where I had to create a new muffin recipe every weekend to feature with brunch. Since there was always a plethora of ideas buzzing through my head, it was an exciting way to begin my Saturday morning. Lately, I’ve been trying to summon that creative muffin making energy to build new recipes for the blog. Mission accomplished.

Vegan & Gluten Free Double Chocolate Zucchini Muffins

Vegan & Gluten Free Double Chocolate Zucchini Muffins

Zucchinis are a summer squash, so I’m a little late on this one, but you can most likely still find some at your local grocery store. I’ve even seen some recently at farmer’s markets, many were bigger than my forearm. Personally, I opt for the smaller squash, since they have more flavor than their hefty counterparts.

Vegan & Gluten Free Double Chocolate Zucchini Muffins

Vegan & Gluten Free Double Chocolate Zucchini Muffins

These muffins have also been tested without the zucchini, so if you don’t have any squash on hand, or you’re more interested in just a chocolate muffin, the recipe works fine when you omit it. These muffins are dense, fudgy and hold together so perfectly, no one will suspect they’re gluten free and vegan.

Double Chocolate Zucchini Muffins
Yields 12
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 ½ cups Gluten Free All Purpose Flour (I use this one)
  2. ¾ cup Coconut Sugar
  3. ½ cup Cocoa Powder
  4. ½ cup Dark Chocolate Chips
  5. 2 tsp Baking Powder
  6. ¾ tsp Baking Soda
  7. ¾ tsp Sea Salt
  8. 1 cup grated Zucchini
  9. ¾ cup Almond Milk (or other non-dairy milk)
  10. ⅔ cup Dates
  11. ⅔ cup Sunflower Oil
  12. ½ cup Applesauce
  13. 1 Tbsp Pure Vanilla Extract
Instructions
  1. Heat your oven to 350℉ and line a muffin pan with paper liners.
  2. Grate your zucchini. Wrap a few layers of paper towel around the grated zucchini and squeeze over the sink to remove as much water as possible. You may have to get more paper towel and repeat.
  3. Whisk all the dry ingredients together in a large mixing bowl. In a food processor or blender, combine the almond milk, dates, oil, applesauce and vanilla and blend until smooth. Add the zucchini and pulse a couple of times.
  4. Add the wet ingredients to the dry and stir until fully incorporated. Divide evenly among 12 muffin liners and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Notes
  1. *If your dates aren't very soft, you can soak them in hot water for 30 minutes, or place them in a pot of water on the stove and boil for 5 minutes, then strain the water.
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8 thoughts on “Double Chocolate Zucchini Muffins”

  1. OMG these muffins look so fudgy I can’t stop looking at them! My dad gave me a lot of zucchinis from his harvest so now I have the perfect excuse to cook something more decadent since I’ve eaten way too many zucchini noodles already! XD

    xo

    1. Oooo lucky you! It’s always nice getting veggie gifts. I’d probably be doing the same thing and overdosing on zucchini noodles too. Happy weekend, Gemma!

  2. Muffins make a weekly appearance in my kitchen. haha My husband can’t live without them, but we do try to add some variety, so it’s not always the same. I’m glad you’re out of your muffin rut 🙂 These sound delicious, and I love the added zucchini in it!

    1. Wow, he must love his muffins! Haha. Some people seem to eat them everyday. I guess I’m more of a cookie person. THOSE I can eat everyday. 🙂

  3. Ah ah we’re all in the double chocolate muffin train! Last evening I baked some double chocolate ricotta muffin, but didn’t take pictures so they won’t become a post (unless I make them again). We’ve had them last night as an after supper treat (while watching Grey’s Anatomy 😉 ) and this morning for breakfast. So I am with you on double chocolate muffins for breakfast! I love these ones with zucchini in the batter! They look amazing and I might follow this recipe next time I want some g.f, decadent, fudgy muffins!

    1. Haha, there is a lot of double chocolate madness going on everywhere. It’s always nice baking muffins in the evening so you have a quick snack/breakfast in the morning. I’m hoping you end up doing a post on those muffins! I’ve never had ricotta with chocolate before, but now I’m interested.

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