Does it get any better than eating chocolate for breakfast? I don’t think so! These
soft and moist vegan chocolate zucchini muffins are baked with grated
zucchini, cocoa powder, almond butter, almond milk and oat flour. Ready to
enjoy in 30 minutes! Yields 12 muffins.
I am SO excited to share these plant-based chocolate zucchini muffins with you. Not only are they filling and nutritious, they have the perfect texture without using butter, oil or any specialty ingredients!
While there are so many great plant-based breakfast ideas to choose from, I love muffins because they are easy to incorporate vegetables into without compromising the flavor or texture. In this moist vegan muffin recipe I used zucchini, but you can also feature veggies in other muffin recipes such as pumpkins in my vegan chocolate and pumpkin muffins and sweet potatoes in my easy vegan sweet potato muffins!
Muffins of course don't need to have vegetables, as vegan blueberry muffins are definitely the gold standard of them all. But why not use them when given the chance?
My kids are obsessed with these gluten free zucchini muffins, especially when I top them with vegan chocolate cream cheese frosting. You'll seriously feel like you are eating dessert!
Ingredients
This recipe comes together using just 10 ingredients (or 11 if adding the icing):
- Zucchini
- Almond butter (or any other nut or seed butter)
- Unsweetened almond milk (or any other plant-based milk)
- Maple syrup
- Vanilla extract
- Oat flour
- Unsweetened cocoa powder
- Baking soda
- Fine salt
- Vegan mini chocolate chips
- Vegan cream cheese (optional for icing)
Health Benefits of Zucchini
I love that zucchini is in season in the summertime when we need extra hydration, because it's 90% water! This means it's also low in calories and adds really delicious moisture to baked goods. Since we started a home garden we've been eating zucchini we grow which is SO exciting! You can see all of my favorite zucchini recipes here.
How to Grate Zucchini for Muffins
Zucchini can be grated using a handheld box greater or a food processor. Either method is fine (and are both quick). The food processor is easier but it creates an extra thing to clean so I usually just opt for the grater.
If using a box grater, cut off both ends of the zucchini and slide it up and down the grater on the side with the larger holes until fully grated.
If using a food processor, use the grating attachment and feed the zucchini into the food processor.
When you've finished, squeeze the grated zucchini dry using a fine mesh strainer or a clean towel. It is important to squeeze out as much moisture as possible to get that perfect texture!
How to Make Gluten-Free Oat Flour
This recipe has one cup of oat flour in it. You can buy oat flour but it is really easy and inexpensive to make. Just put your oats into a blender and pulse it until a fine flour forms!
I love baking with oats because they are full of soluble fiber which helps you feel fuller longer. Oats are also higher in protein and healthful fats than most other whole grains, in addition to being lower in carbohydrates. I definitely recommend my easy chocolate chip oat flour cookies!
Vegan Chocolate Cream Cheese Icing
The vegan cream cheese icing is optional but takes it into dream territory! I love the Kite Hill brand for a plant-based cream cheese that whips into a totally smooth, creamy topping. A little bit of maple syrup, unsweetened cocoa powder, plant-based cream cheese and vanilla extract are all you need.
Putting It All Together - Making the Muffins
Once you've grated and squeezed the zucchini dry, the rest is super easy!
First, add zucchini and the wet ingredients (almond butter, almond milk, maple syrup and vanilla) to a mixing bowl and whisk until well combined.
Then add in the dry ingredients (oat flour, cocoa powder, baking soda and salt) and whisk again until no clumps remain. Stir in some chocolate chips and your muffin mixture is done!
Pour the mixture into muffin cups until they are almost full, but not to the very top. You want to leave some space for it to rise without spilling over.
Bake the zucchini muffins for 20 minutes. To ensure they are fully done once you remove them from the oven, insert a toothpick into the middle of one of the muffins. If it comes out clean, you are all set!
While the muffins cool, use a hand mixer to quickly combine the chocolate icing ingredients (dairy-free cream cheese, maple syrup, cocoa powder and vanilla) in a small mixing bowl and pop it in the fridge until you are ready to use.
Once the muffins have fully cooled, remove them from the muffin tin, top them with the cream cheese icing and enjoy!
Nut-Free Option for Zucchini Muffins
To make a nut-free version of these vegan zucchini muffins, you can substitute sunflower seed butter or pumpkin seed butter in place of the almond butter. The recipe calls for almond milk, but coconut, rice, oat, flaxseed, or hemp milk would all work as well using the same measurements.
Can you Freeze Zucchini Muffins?
Yes, zucchini muffins are freezer-friendly! You can freeze them for up to three months. When re-serving, let them thaw at room temperature or in the microwave.
These muffins can be enjoyed without freezing for up to 5 days by placing them in an airtight container and storing in the refrigerator.
What to Pair with Double Chocolate Zucchini Muffins
Our favorite way enjoy these is with a cold glass of homemade oat milk or almond milk. You could even do Chocolate Hemp Seed Milk if you want to go all in on the chocolate! This makes for such a satisfying snack that's VERY kid-friendly. My kids gobbled up three muffins each before I had to make them stop!
These moist vegan chocolate zucchini muffins are refined sugar-free, soy-free, oil-free, butter-free, gluten-free, and can even be made nut-free! They're vegan, which means I made them without eggs or dairy as well.
I love snacks that everyone can enjoy, especially when they contain chocolate! I hope you'll tag me on Instagram if you make these, and be sure to drop a review below!
More Vegan + Gluten-Free Muffin Recipes (all refined sugar-free as well!)
Vegan & Gluten-Free Baking with Chocolate (all refined sugar-free as well!)
Moist Vegan Chocolate-Zucchini Muffins with Oat Flour
- Total Time: 30
- Yield: 12
- Diet: Vegan
Description
Does it get any better than eating chocolate for breakfast? I don’t think so! These soft and moist vegan chocolate zucchini muffins are baked with grated zucchini, cocoa powder, almond butter, almond milk and oat flour. Ready to enjoy in 30 minutes! Yields 12 muffins.
Ingredients
For the double chocolate zucchini muffins
- 1 cup shredded zucchini (from about 1 medium zucchini) - packed in measuring cup
- ½ cup raw almond butter (or nut or seed butter of choice)
- ½ cup unsweetened non-dairy milk
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup gluten-free oat flour (store-bought works best here)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup vegan mini chocolate chips
Frosting Options:
Chocolate Sweet Potato Frosting
2-Ingredient Chocolate Ganache Frosting
Homemade Vegan Vanilla Cream Cheese Frosting
Vegan Chocolate Cream Cheese Frosting Recipe:
- 4-ounces plain vegan cream cheese (I love Kite Hill brand)
- 2 tablespoons pure maple syrup
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 12-cup muffin tin with avocado oil (or line with paper or silicone baking cups and spray the inside of those cups with avocado oil). Set aside.
- Place shredded zucchini in a paper towel or kitchen towel and squeeze out all the moisture. Place in a large mixing bowl.
- Add all wet ingredients to the shredded zucchini (almond butter, almond milk, maple syrup and vanilla). Whisk until well combined.
- Add oat flour, cocoa powder, baking soda and salt to the mixing bowl and whisk until well combined and no clumps remain.
- Stir in chocolate chips.
- Fill the muffin cups until ⅞ full.
- Bake for 20 minutes. Remove from oven and allow to fully cool to room temperature before touching them.
- While the muffins cool, make your frosting if desired (entirely optional). Use one of the linked recipes above or make the chocolate cream cheese frosting: Add vegan cream cheese, maple syrup, cocoa powder and vanilla to a small mixing bowl. Use a hand mixer to combine until smooth and no clumps remain. Place in the refrigerator until ready to use.
- Once the muffins have fully cooled, remove them from the muffin tin. Add your frosting of choice once the muffins have fully cooled to room temperature otherwise the frosting will melt. You can pop the entire muffin tin in the freezer to speed up this process. Use a knife to frost and add mini chocolate chips if desired.
- Enjoy immediately once frosted. Unfrosted, the muffins will store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Equipment
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nesting lidded glass mixing bowls
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non-stick, non-toxic muffin tin
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Buy Now → Notes
For a nut-free version use sunflower seed butter or pumpkin butter in place of the almond butter. Also use oat milk, rice milk, flaxseed milk, coconut milk or hemp seed milk in place of almond milk.
Store leftovers (unfrosted) in an airtight container in the refrigerator for up to five days. These muffins may be frozen for up to three months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast or Snack
- Method: Oven
Brandilyn Haynes says
HOLY MOLY....these are SO GOOD! I cannot believe how moist they are. They're delicious on their own, but the cream cheese frosting takes them over the top. My picky-eater kiddos loved them and they were gone so fast I should have made a double batch. Huge bonus: it's mostly pantry ingredients that I already had on hand. I love when that happens!
Elaine Gordon says
Thank you so much, Brandilyn! I'm SO happy to hear how much you and your people enjoyed these muffins! I agree they can stand alone without the cream cheese frosting but I also never regret adding it! 🙂 And very true that this is a total pantry ingredient recipe minus the zucchini! Best, Elaine
Twinkle says
Loved it, healthy and delicious is a hard combo to find. I’ve tried your apple muffins and they are equally tasty, muffins are moist and soft. Batter seemed to lack bit of sweetness for our taste so I added some brown sugar but they are perfect overall!
Elaine Gordon says
Thanks! I'm so happy to hear you enjoyed this one! And the apple muffins too! 🙂 Both delicious this time of year! Best, Elaine
Jennifer Perkins says
Young or old, everyone loves these!!! They're rich and fudgy and they don't taste like they should be as healthy as they are! I have even served them as dessert to some of our non-vegan, non-GF friends and they loved them and asked to take some home!!
Elaine Gordon says
Thank you so much, Jennifer! So happy this recipe has been a success all around with you and everyone you serve them to! Makes me so happy to hear that! Thank you for the five star rating! Best, Elaine
Lisandra Tabares-Perez says
Another great recipe to get my toddler to eat a veggie! I’ve made these twice already
Yael says
Elaine these are so good!! We have been struggling for healthy breakfast ideas and my kids love these! They also have no idea they are healthy 🙂 I did use 50/50 oat/white flour, otherwise followed exactly. Thanks!!
Elaine Gordon says
Thank you so much, Yael! Great to hear from you 🙂 I'm so happy to hear these have been helpful for you and enjoyed by your kids! Thanks for the fie star review! Best, Elaine
Lily Richards says
Utterly delicious!
Elaine Gordon says
Thank you so much, Lily! So happy you enjoyed these 🙂
Amy says
These turned out sooo good!! My kids loved them too and didn’t even notice there was zucchini in them! A new favorite muffin for sure!
Elaine Gordon says
Thank you so much, Amy! I'm so happy to hear your kids loved them so much! Best, Elaine
libi Yeheskeli says
Everyone loves it!
Elaine Gordon says
Aw thank you so much, Libi! I'm so happy to hear your crew enjoyed it so much! XO, Elaine
Lisa says
Soooo YUMMY! And super filling. I’m wondering if you could sub chopped spinach or another veggie if no zucchini on hand?
Elaine Gordon says
Hi Lisa: Thank you so much! I would not recommend another veggie as zucchini has a different water content and texture than most other veggies. I do have a spinach muffin recipe though: https://www.eatingbyelaine.com/dye-free-green-muffins-vegan-gluten-free-nut-free-refined-sugar-free/ - enjoy!
Karen Argain says
I made your muffin recipe 5 times in the past month for friends & family. They are perfection & everyone loved them! They also asked for your recipe.
Elaine Gordon says
Wow thank you SO much, Karen! What an incredible review. I'm honored you made for friends and family and SO happy to hear everyone loved them! Best, Elaine
Erika says
OMG these are amazing!!! My husband and I loved them. But I was wondering if you can substitute with almond flour?
Elaine Gordon says
Thank you so much! So happy to hear you both loved them. I would not recommend substituting with almond flour. Oat flour has a very different texture, flavor and absorption level and if you do almond flour it won't absorb as much of the liquid ingredients. I hope that helps! Best, Elaine
Rikki says
Zucunni bread is my favorite and my husband and I absolutely loved these!! Thank you for these awesome recipes.
Elaine Gordon says
Thank you so much, Rikki! So happy to hear you all loved these so much!
Rachel says
The muffins are soooo good. They turned out perfectly. I actually don’t like the chocolate cream cheese frosting at all for these, it’s too tangy on top of the muffins in my opinion, so I’ll use a different frosting in the future. But this recipe is a keeper!
Elaine Gordon says
Thank you so much, Rachel! And thank you for the feedback on the cream cheese frosting - what brand did you use?
Eli says
Is a nut or seed butter necessary? Or can it be omitted from the recipe? Thank you!
Elaine Gordon says
It is needed for this recipe.
Rebecca Guzman says
These are AMAAAAAAZING! So moist and flavorful. We love them so much I think I have to double the batter from now on. Thank you Elaine!
Elaine Gordon says
Thank you so much, Rebecca! I'm so happy to hear you love these so much! I usually double the batter as well because my kids eat them so fast lol. Thank you for taking the time to leave a review. If you like these you may also like my sweet potato chocolate muffins: https://www.eatingbyelaine.com/gluten-free-chocolate-muffins-with-oat-flour-vegan/ Best, Elaine
Heidi says
This is my third time making these. Had to use sunflower butter and they are just as delicious as with almond butter. Must try!!! This is a winner of a recipe. Thank you!!!
Elaine Gordon says
Aw yay! Thank you so much for letting me know, Heidi! So happy you enjoyed and loved it both ways! If you like this one definitely try my Chocolate Sweet Potato Muffins next: https://www.eatingbyelaine.com/gluten-free-chocolate-muffins-with-oat-flour-vegan/ - very similar!