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    Home » Recipes » Snacks

    Moist Vegan Chocolate-Zucchini Muffins with Oat Flour

    By Elaine Gordon · Published: Jul 29, 2021 · Modified: May 3, 2023

    Jump to Recipe

    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.

    Vegan double chocolate zucchini muffins with oat flour next to a bowl of chocolate chips on a white background.

    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!

    A stack of three vegan chocolate zucchini muffins with a white background.

    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)
    Ingredients of vegan chocolate zucchini muffins separated into bowls with a white background.

    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!

    Grated zucchini on a white towel.
    Hands squeezing grated zucchini in a white towel over a white bowl.

    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.

    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.

    Vegan chocolate zucchini muffins next to a jar of homemade milk with a white background.
    Vegan chocolate zucchini muffins next to a jar of homemade milk with a white background.
    A partially eaten vegan chocolate zucchini muffin next to a jar of homemade milk with a white background.
    Six vegan chocolate zucchini muffins on a white background.

    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!

    Wet ingredients of chocolate zucchini muffins in a glass bowl.
    Wet ingredients of chocolate zucchini muffins in a glass bowl.
    Dry ingredients of chocolate zucchini muffins in a glass bowl.
    Vegan chocolate zucchini muffins batter in a glass bowl.
    Vegan chocolate zucchini muffins batter and chocolate chips in a glass bowl.
    Vegan chocolate zucchini muffins batter in a glass bowl.

    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!

    Muffin tin with empty muffin wrappers.
    Muffin wrappers in a muffin tin filled with vegan chocolate zucchini muffin mixture.
    Vegan chocolate zucchini muffins in a muffin tin after being baked.

    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!

    Vegan chocolate zucchini muffins topped with vegan cream cheese icing and chocolate chips on a wire rack with a white background.

    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.

    Vegan chocolate zucchini muffins in white muffin wrappers with a white background.

    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!

    A half-eaten vegan chocolate zucchini muffin made with oat flour stacked on top of two whole chocolate zucchini muffins.

    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!)

    Blueberry Muffins
    Blender Sweet Potato Muffins
    Dye-Free Green Muffins
    Lemon Blueberry Muffins
    Blender Apple Muffins with Cinnamon Streusel Topping
    Pumpkin Chocolate Swirl Muffins

    Vegan & Gluten-Free Baking with Chocolate (all refined sugar-free as well!)

    Vegan Chocolate Sweet Potato Cupcakes with Chocolate Frosting
    Chocolate Granola
    Sweet Potato Brownies
    Baked Chocolate Chia Seed Donuts
    Easy Two-Tier Chocolate Sweet Potato Cake
    No-Bake Flourless Brownie Energy Bites

    More Zucchini Recipes

    Easy Paleo Zucchini "Hummus"
    Mediterranean Zoodle (Zucchini Noodle) Salad
    Easy Vegan Zucchini Pizza Bites
    Creamy Broccoli & Zucchini Pasta Salad

    Print
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    Frosted Vegan Chocolate Muffins

    Moist Vegan Chocolate-Zucchini Muffins with Oat Flour


    5 from 9 reviews

    • Author: Elaine Gordon
    • Total Time: 30 minutes
    • Yield: 12 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    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

    Units Scale

    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 plain almond milk (or plant-based milk of choice)
    • ½ cup maple syrup
    • 1 teaspoon vanilla extract
    • 1 cup gluten-free oat flour
    • ½ cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • ¼ teaspoon fine salt
    • ½ cup vegan mini chocolate chips

    Optional Vegan Chocolate Cream Cheese "Icing"

    • 4 ounces plain vegan cream cheese (I love Kite Hill brand)
    • 2 tablespoons maple syrup
    • 2 tablespoons unsweetened cocoa powder
    • 1 teaspoon vanilla extract

    Instructions

    1. 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.  
    2. Place shredded zucchini in a paper towel or kitchen towel and squeeze out all the moisture. Place in a large mixing bowl.  
    3. Add all wet ingredients to the shredded zucchini (almond butter, almond milk, maple syrup and vanilla). Whisk until well combined.  
    4. Add oat flour, cocoa powder, baking soda and salt to the mixing bowl and whisk until well combined and no clumps remain.  
    5. Stir in chocolate chips.  
    6. Fill the muffin cups until ⅞ full. 
    7. Bake for 20 minutes. Remove from oven and allow to fully cool to room temperature before touching them.  
    8. While the muffins cool, make the vegan chocolate cream cheese icing: 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.  
    9. Once the muffins have fully cooled, remove them from the muffin tin. Add the cream cheese icing with a knife and enjoy!

    Equipment

    box grater

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    nesting lidded glass mixing bowls

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    Measuring Spoons

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    hand mixer

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    non-stick, non-toxic muffin tin

    non-stick, non-toxic muffin tin

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    silicone baking cups product image

    silicone baking cups

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    Hu Chocolate

    vegan chocolate [ELAINE20 for 20% off]

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    Airtight Container

    airtight container

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    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 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

    Keywords: vegan chocolate zucchini muffins

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    • Almond
    • Chocolate
    • Oat Flour
    • Zucchini
    • Summer
    • Valentine's Day
    • Gluten-Free
    • Refined Sugar-Free
    • Vegan
    • Blender
    • Oven-Baked
    • Easy
    • Hidden Veggies
    • Kid-Friendly
    • Quick

    Reader Interactions

    Comments

    1. Brandilyn Haynes says

      August 17, 2021 at 12:24 pm

      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!

      Reply
      • Elaine Gordon says

        August 17, 2021 at 12:52 pm

        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

        Reply
    2. Twinkle says

      August 17, 2021 at 11:28 pm

      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!






      Reply
      • Elaine Gordon says

        August 19, 2021 at 4:23 pm

        Thanks! I'm so happy to hear you enjoyed this one! And the apple muffins too! 🙂 Both delicious this time of year! Best, Elaine

        Reply
    3. Jennifer Perkins says

      September 01, 2021 at 11:07 am

      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!!






      Reply
      • Elaine Gordon says

        September 01, 2021 at 11:14 am

        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

        Reply
    4. Lisandra Tabares-Perez says

      September 18, 2021 at 4:11 pm

      Another great recipe to get my toddler to eat a veggie! I’ve made these twice already






      Reply
    5. Yael says

      September 19, 2021 at 12:00 pm

      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!!






      Reply
      • Elaine Gordon says

        September 19, 2021 at 12:45 pm

        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

        Reply
    6. Lily Richards says

      November 03, 2021 at 12:39 pm

      Utterly delicious!






      Reply
      • Elaine Gordon says

        November 03, 2021 at 7:32 pm

        Thank you so much, Lily! So happy you enjoyed these 🙂

        Reply
    7. Amy says

      March 12, 2022 at 5:45 pm

      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!






      Reply
      • Elaine Gordon says

        March 12, 2022 at 9:01 pm

        Thank you so much, Amy! I'm so happy to hear your kids loved them so much! Best, Elaine

        Reply
    8. libi Yeheskeli says

      September 11, 2022 at 7:49 am

      Everyone loves it!






      Reply
      • Elaine Gordon says

        September 17, 2022 at 7:41 pm

        Aw thank you so much, Libi! I'm so happy to hear your crew enjoyed it so much! XO, Elaine

        Reply
    9. Lisa says

      August 20, 2023 at 5:27 pm

      Soooo YUMMY! And super filling. I’m wondering if you could sub chopped spinach or another veggie if no zucchini on hand?






      Reply
      • Elaine Gordon says

        August 28, 2023 at 12:16 pm

        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!

        Reply
    10. Karen Argain says

      September 04, 2023 at 8:51 pm

      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.






      Reply
      • Elaine Gordon says

        September 05, 2023 at 1:14 pm

        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

        Reply

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