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gluten free vegan chocolate zucchini muffins

Tender Gluten Free Chocolate Zucchini Muffins.

Kelly Roenicke
These gluten free chocolate zucchini muffins are a rich, chocolatey treat!
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 12
Calories 209 kcal

Ingredients
 
 

For the topping:

Instructions
 

  • Preheat the oven to 350 degrees F. Line a muffin tin with parchment paper cupcake liners.
  • In a small bowl, make the flax eggs: Mix the flax seed and water together and let sit for a few minutes until it forms a gel.
  • In a large bowl, whisk together the dry ingredients. Add the flax eggs, the canola oil, the zucchini, and the ¼ cup of water. Mix well, and add a bit more water if it seems too dry.
  • Stir in the ½ cup of dairy free chocolate chips.
  • Spoon the batter into the prepared muffin tin. Sprinkle the ¼ cup chocolate chips on top.
  • Bake at 350 degrees F for about 18-20 minutes or until a toothpick inserted in the middle comes out clean.

Notes

Nutrition facts are for one muffin.
Store leftover muffins in an airtight container.
You can freeze these - store in a freezer bag for up to 3 months.
If you aren't gluten free, you can go ahead and use regular all-purpose flour in this recipe.

Nutrition

Calories: 209kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 99mgPotassium: 159mgFiber: 3gSugar: 13gVitamin A: 21IUVitamin C: 1mgCalcium: 24mgIron: 2mg
Keyword moist
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