The Best Gluten Free Vegan Zucchini Muffin Recipe Ever
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This gluten free vegan zucchini muffin recipe is simple and delicious. These vegan muffins are filled with zucchini, dark chocolate chips, and crunchy walnuts. Plus these healthy muffins are egg-free, refined sugar-free, and a fantastic way to use that bumper crop of zucchini in a delicious treat!
Hey there, fellow veg lovers! I have an awesome recipe to share with you that’s not only incredibly delicious but also happens to be incredibly healthy.
If you’re looking for a snack or breakfast option that’s oil-free, gluten-free, egg-free, dairy-free, and refined sugar-free, then you’re in luck because this gluten-free vegan zucchini muffin recipe ticks all those boxes and more!
Now, you might be wondering: can muffins that are so healthy really taste good? The answer is a resounding YES! These muffins are moist, fluffy, and bursting with flavor thanks to the combination of zucchini, cinnamon, and chocolate chips (yes, you read that right – chocolate chips!).
If you like chocolate chips you’ll love these cookies!
Trust me, once you take a bite of these muffins, you won’t even miss the oil, eggs, or refined sugar that are typically found in traditional muffin recipes.
So, what are you waiting for? Grab your zucchinis and let’s get baking some delicious vegan muffins!
Table of Contents
Are Zucchini Muffins Vegan?
The traditional zucchini muffin recipe typically includes eggs, butter, and sometimes milk or milk from chocolate chips, making it unsuitable for vegans.
But, it’s pretty simple to modify it to create vegan-friendly zucchini muffins in your own kitchen.
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How to make this gluten free vegan zucchini muffin recipe
This is the best gluten free zucchini muffin recipe you’ll ever make!
- Shredded zucchini – no need to remove excess moisture!
- Oat flour – you can grind your own, just make sure it’s fine and without large bits.
- Coconut sugar– you can use sugar if you don’t care about it being refined sugar-free.
- Maple Syrup
- Baking soda
- Baking powder
- Flax eggs – ground flax seeds + water or your favorite egg substitute
- Vanilla extract
- Walnuts – or your favorite nuts (optional)
- Vegan Dark Chocolate chips
Step 1: Shred the zucchini. Trim the ends, but keep the skin on. The peels add fiber, vitamins, and minerals to your healthy vegan muffins. I suggest using a food processor or box grater to shred it.
Step 2: Whisk together dry ingredients.
Step 3: Whisk together wet ingredients.
Step 4: Combine wet and dry to make the batter.
Step 5: Fold zucchini, dark chocolate chips, and walnuts into the gluten free muffin batter.
Step 6: Scoop and drop zucchini batter into lined muffin pan.
Step 7: Bake in a 350°F (180°C) oven until a cake tester or toothpick inserted in the center comes out clean – about 25 minutes.
Step 8: Cool and enjoy the best gluten free vegan zucchini muffins!
How do I make this gluten free vegan zucchini muffins recipe into vegan zucchini bread?
These muffins are so simple to make into a loaf of zucchini bread. Make the recipe as stated and put into an 8 inch loaf pan lined with parchment paper or greased. Bake for approximately 55-65 minutes or until a toothpick or cake tester inserted in the center comes out clean.
It’s perfect for a quick breakfast, a satisfying afternoon snack, or a sweet treat for dessert.
How many calories are in zucchini bread muffins (gf)?
Before I lost 125 pounds I would have eaten at least 4 of these delicious muffins in one sitting. Now that I know better I pace myself. I like freezing them so they aren’t tempting me by being on the counter.
I created these zucchini muffins to be healthier and have less calories than typical zucchini bread or muffins. Plus they have added fiber with the addition of Oat Flour.
Based on making 12 muffins from this recipe, one muffin has 193 calories. It has 4 grams of protein and 4 grams of fiber.
Please note that these are approximate values and may vary depending on the specific ingredients and brands used.
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FAQ’s for gluten free vegan zucchini muffin recipe
How long do vegan zucchini muffins last?
These gluten-free muffins can last up to 3 months if stored properly.
How long does zucchini last in the fridge?
Generally, zucchini can last for about 1 to 2 weeks in the fridge. That means you have plenty of time to use it and enjoy it in different recipes like this one. But keep in mind, the exact time can vary a bit depending on how fresh the zucchini was when you bought it and how well you store it.
To make your zucchini last longer, it’s important to keep it in the right conditions. You can place it in a plastic bag or airtight container to help maintain its freshness. I like to wrap mine in aluminum foil to keep it fresh. It’s also a good idea to keep it away from other fruits and vegetables that produce ethylene gas, like apples and tomatoes, as this gas can make zucchini spoil faster.
Remember to check your zucchini before using it. If it starts to become soft, mushy, or develop mold, it’s a sign that it’s no longer good to eat. In that case, it’s best to discard it and get a fresh zucchini.
How do you store muffins?
Once your muffins have cooled down to room temperature, you can store them in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can store them in the refrigerator for up to a week.
Can you freeze zucchini muffins?
Once they have cooled, you can freeze them by wrapping each muffin in plastic wrap or aluminum foil and placing them in a freezer-safe bag or container. Frozen muffins can last up to 3 months. When you’re ready to enjoy your muffins, simply thaw them at room temperature for about 30 minutes or reheat them in the oven or microwave.
Can you eat zucchini skin?
No need to peel your zucchini for this gluten free muffin recipe. You can eat zucchini skin. Zucchini skin is edible and contains nutrients, so there’s no need to peel it unless you have a specific preference or dietary requirement. It adds texture and color to the muffins. Plus, leaving the skin on helps retain nutrients and fiber. Remember, to thoroughly wash the zucchini before using it.
Is zucchini safe to eat raw?
Absolutely, you can totally eat zucchini raw! It’s a crunchy and delicious vegetable that can be enjoyed raw or cooked.
Here’s why it’s safe and tasty to eat zucchini without cooking it:
Zucchini is part of the squash family, and it’s actually one of those veggies that taste great both raw and cooked. When you eat zucchini raw, you get to experience its natural fresh, and crisp texture, almost like a refreshing cucumber. Plus, it has a mild and slightly sweet flavor that can add a yummy twist to salads, sandwiches, or even as a snack on its own.
Not only is raw zucchini tasty but it’s also loaded with nutrients that are good for your body. It’s packed with vitamins like vitamin C, which helps support your immune system, and vitamin A, which is important for healthy eyes. Zucchini is also a good source of fiber, which keeps your digestive system happy and helps you feel full.
When eating raw zucchini, it’s important to wash it thoroughly first to remove any dirt or potential contaminants. You can use cold water and gently rub the surface of the zucchini with your hands or a soft brush. Then, simply cut off the ends, slice it into thin rounds or strips, and you’re ready to enjoy! I love it in salads!
Can you freeze shredded zucchini?
Great question! Yes, you can totally freeze shredded zucchini. Freezing raw shredded or grated zucchini is a smart way to keep it fresh and ready for future recipes. Here’s how you can do it:
- Shred or grate the zucchini: Use a grater or a food processor with a shredding attachment to grate the zucchini into fine pieces. If you want, you can remove the seeds before shredding, but it’s not necessary.
- Squeeze out the water: Zucchini has lots of water, and we don’t want our frozen zucchini to get all mushy. So, grab a clean kitchen towel or cheesecloth and place the shredded zucchini in it. Give it a good squeeze to get rid of excess moisture. Be careful, it might get a little messy!
- Pack it up: Now it’s time to portion and pack your shredded zucchini. You can use small freezer bags or containers for this. Fill each bag or container with the amount of shredded zucchini you’ll need for a recipe. Remember to leave a bit of space at the top to allow for expansion during freezing.
- Label and freeze: To avoid confusion later, make sure to label your bags or containers with the date and contents. Then pop them into the freezer. They’ll need a few hours to freeze completely.
- Thaw and use: When you’re ready to use your frozen zucchini, take out a bag or container and thaw it in the refrigerator overnight or use the defrost setting on your microwave. You’ll notice that the zucchini might release some extra liquid as it thaws. No worries, just drain off the excess liquid before using it in your recipe.
Frozen shredded zucchini is perfect for adding to bread, muffin, or cake recipes. It’s a sneaky way to get some veggies into your baked goods like this gluten free vegan zucchini muffin recipe! You can also use it in soups, casseroles, or even make zucchini pancakes. Get creative and enjoy your frozen zucchini all year round!
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Did you made this gluten free vegan zucchini muffin recipe? Have any questions I can answer? Share a review or comment below to let me know how much you loved them!
Gluten Free Vegan Zucchini Muffin Recipe (Oil Free, Egg Free)
- 2 cups oat flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 pinch salt
- 6 Tbsp applesauce
- 5 tsp flax seeds
- 1/4 cup water
- 1 tsp vanilla
- 1/4 cup maple syrup
- 1 1/4 cup zucchini
- 3/4 cup dark chocolate chips
- 1/4 cup walnuts
- Preheat oven to 350 degrees. Place muffin liners into a standard muffin pan and set aside.
- In a small bowl, whisk together flax seeds and water and let sit to thicken and make "flax eggs".
- In a food processor or with a box grater, shred the zucchini. You want 1 1/4 cups or about 6 ounces.
- In a large bowl, mix together wet ingredients.
- In a medium bowl, mix together dry ingredients.
- Add the dry ingredients to wet ingredients. Whisk until incorporated.
- Fold in zucchini making sure it is fully incorporated. Then fold in dark chocolate chips and walnuts.
- Scoop or spoon batter into muffin liners. Muffins will not rise very much, so you can add batter until almost the top.
- Bake 23-30 minutes depending on how many muffins you made. 12 muffins take about 23 minutes and 9 muffins take about 28 minutes. Insert a toothpick or cake tester into the center to check for doneness.
- Allow muffins to cool in muffin pan, on a cooling rack for about 15 minutes. Then carefully remove muffins from pan and place directly on cooling rack to finish cooling for another 30 minutes. Enjoy!
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Are you considering a plant-based diet for weight loss? Do you have a question I can answer? I’d love to hear from you!
I’m always looking for new things to do with our zucchini when they start growing. We haven’t even planted ours yet, but plan to do so very soon. Bookmarked your lovely healthy recipe for when we’ve got some.
I love this fluffy zucchini muffin recipe. the added dark chocolate chips and walnuts was a nice decadent flavour. Will make these again!
These muffins turned out amazing! Love the fact that you can sneak in some extra veggies too. So good!
These zucchini muffins are amazing! Super easy to make and perfectly fluffy and moist!
These Zucchini Muffins are delicious. Perfectly moist and easy to make
Easy to make and the texture is perfect!