These fluffy chocolate chip zucchini muffins are perfect for breakfast, a snack or even dessert! They’re vegan, gluten-free, refined sugar-free, nut-free and oil-free, too! Plus, they are super easy to make and perfect for weekly meal prep.

I was inspired by my mom to make this “hidden veggie” muffin recipe. She used to always try and sneak veggies into her recipes when I was a kid and her banana veggie muffins were one of my favorites. My mom’s recipes was not vegan but with a few simple tweaks, I was able to make it vegan 🙂

This recipe is vegan, gluten-free, oil-free, nut-free, and even refined-sugar free. However, what it is not is flavorless or dry. These muffins are damn good, we ate basically half the batch on the first day of making them haha.

Here are a few other recipes that you may also enjoy:

• Vegan Blueberry Muffins
• Classic Vegan Chocolate Chip Cookies
• Classic Vegan Brownies
• Date-Sweetened Banana Bread
• Chickpea Chocolate Chip Cookies
• Double Chocolate Brownie Cookies
• Date-Sweetened Tahini Turmeric Cookies

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Chocolate Chip Zucchini Muffins (Gluten-Free)

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★★★★★

5 from 3 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 9 muffins
• Diet: Gluten Free

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Description

These fluffy gluten-free and vegan chocolate zucchini muffins that are perfect for breakfast, a snack or even dessert! They are also super easy to make and perfect for weekly meal prep.

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Ingredients

Dry Ingredients 

• 1 1/2 cups gluten free oat flour (180g)
• 1/2 cup coconut sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup mini vegan chocolate chips, divided

Wet Ingredients

• 1 tablespoon flaxseed meal
• 2 tablespoons water
• 1 1/2 cups grated zucchini
• 3/4 cup mashed banana
• 1 teaspoon apple cider vinegar or lemon juice 
• 1 teaspoon vanilla extract

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Instructions

1. In a small bowl, prepare the flax egg by mixing together 1 tablespoon flaxseed meal with 3 tablespoons of water. Set aside to thicken, about 15 minutes. 
2. Preheat the oven to 350°F. 
3. In a 12 cup cupcake pan, line or grease 9 slots and set aside.
4. In a medium bowl, whisk together all of the wet ingredients including the flax egg until smooth. Add in all of the dry ingredients except for the chocolate chips and whisk until just incorporated, making sure no flour patches remain.
5. Fold in 1/2 cup of mini chocolate chips. This mixture will be very thick but don’t worry! That’s how it’s supposed to be. 
6. Using a 1/4 cup cookie scoop, scoop and drop batter evenly into the cupcake pan. Once filled, tap the pan down to remove any air bubbles and to even out the batter. Top with the remaining 1/4 cup of chocolate chips.
7. Bake for 25-30 minutes, or until a toothpick comes out clean with just a few moist bits.
8. Allow the cupcakes to cool in the pan, placed on a cooking rack for about 30 minutes to cool. Remove them from the pan and enjoy!

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert, Snack
• Method: Oven
• Cuisine: Vegan

Keywords: muffins, zucchini, chocolate, vegan, breakfast, dessert, snack, banana

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!