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Double Chocolate Zucchini Muffins | Vegan and Gluten-free

These decadent Double Chocolate Zucchini Muffins are packed with double the chocolate and incredible nutrients from the zucchini! These moist chocolatey muffins are vegan, gluten-free, and refined sugar-free giving you a healthy, delicious treat that everyone will love!
5 from 12 votes
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Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free, Gluten-Free Dessert, Healthy Options, Vegan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10 muffins
Calories: 166kcal
Author: Capri Lilly


  • 1 1/2 cup All Purpose Gluten-Free Flour (like Bob's Red Mill 1:1 GF Flour)
  • 1 tbsp Ground Flax
  • 2.5 tbsp Water
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 3 tbsp Coconut Sugar
  • 1/4 tsp Sea Salt
  • 2 cups Grated Zucchini
  • 1 tsp Apple Cider Vinegar
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/4 cup Coconut Oil, melted
  • 1/4 cup Applesauce
  • 3 tbsp Almond Flour
  • 1/3 cup Cocoa Powder or Raw Cacao Powder
  • 1/3 cup Chocolate Chips (ensure vegan if necessary)


  • Preheat the oven to 350°F. Place muffin liners into a standard, 12-muffin pan. Set aside.
  • Prepare the flax egg: Combine 1 tbsp ground flax with 3 tbsp purified water, mix well, and let sit for 10-15 minutes.
  • Using a grater, shred 2-3 zucchinis until you have 2 cups of shredded zucchini. Set aside.
  • Combine all the dry ingredients (except the almond flour) into a large mixing bowl.
  • Using a paper towel or clean cloth, gently squeeze the liquid from the zucchini. (You should have 1/4 cup liquid drained). In a separate large mixing bowl, combine the liquid ingredients and zucchini and mix well.
  • Slowly add the dry mix to the zucchini mixture. After the ingredients are fully combined, add 1-3 tablespoons of almond meal as needed to absorb any excess moisture.
  • Fold in your choice of mix-ins. Then evenly distribute batter among muffin tins, filling about 3/4 of the way full.
  • Bake for 25-30 minutes or until toothpick inserted into the middle of the muffin comes out clean.
  • Remove from the oven and allow the muffins to cool inside the muffin tin for 10 minutes then remove muffins and transfer to wire rack to finish cooling for 5-10 minutes.


  • Store muffins in an airtight container on the kitchen counter and Enjoy for up to 3 days.
  • Store the muffins in an airtight container and place in the fridge to enjoy for up to a week
  • Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag. Reheat for 30-45 seconds in the microwave or thaw them at room temperature.


Calories: 166kcal