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Frosted Vegan Chocolate Muffins

Moist Vegan Chocolate-Zucchini Muffins with Oat Flour

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


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.


Units Scale

For the double chocolate zucchini muffins

  • 1 cup shredded zucchini (from about 1 medium zucchini) - packed in measuring cup
  • 1/2 cup raw almond butter (or nut or seed butter of choice)
  • 1/2 cup unsweetened plain almond milk (or plant-based milk of choice)
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free oat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 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


  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 7/8 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!


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