Can you ever have too many muffin recipes? I don’t think so. Muffins are one of my favorite things to bake — endlessly adaptable and quick to prepare. From blueberry-lemon and pumpkin spice to banana-oatmeal, apple-cinnamon and chocolate-zucchini, the possibilities are nearly endless. I love them all and can’t pick a single favorite.
These gluten-free, vegan double chocolate zucchini muffins are surprisingly easy and quick to make. Cocoa in the batter and dairy-free chocolate chips in every bite give a rich, chocolatey flavor, while shredded zucchini adds moisture and a bit of veg to the mix. They’re perfect for breakfast or a snack — my kids love them, and I don’t mind serving something that tastes like a cupcake first thing in the morning.
Gluten-Free Vegan Double Chocolate Zucchini Muffins
Makes 12 muffins
- 1 1/4 cups Sarah’s gluten-free flour blend
- 1/2 cup good-quality cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened coconut milk
- 1 tablespoon white vinegar
- 3/4 cup organic cane sugar
- 1/2 cup finely shredded zucchini, packed (about 1 medium zucchini)
- 1/4 cup canola or sunflower oil
- 1 teaspoon pure vanilla extract
- 3/4 cup dairy-free chocolate chips
Divide the batter evenly among the prepared muffin cups. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins. Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Transfer the muffins to a cooling rack and let them cool. Store airtight and enjoy within 1–2 days for the best texture and flavor.