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Zucchini Muffins

I wanted a recipe for my kids to have at school birthday parties that they would be happy to see and I would be happy to feed them. So this is what I came up with. You can omit the chocolate chips if you want, or just sprinkle a few on top as I do.



  • 1 1/2 cups gluten-free flour blend (I use Bob’s Red Mill)
  • 4 Tbsp raw cacao powder
  • 1 tsp xantham gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • Add 1/2 cup melted coconut oil (plus extra for greasing muffin tin)
  • 1/2 cup coconut sugar
  • 1/4 cup + 1Tbsp unsweetened applesauce
  • 1 tsp vanilla
  • 2 tbsp ground flax seeds + 6 tbsp water (refrigerated for 10 minutes)
  • 1 cup shredded zucchini (about one medium zucchini)
  • 3/4 cup chocolate chips (or just sprinkle a few on top)



  • Preheat oven to 350Β°F
  • Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
  • Whisk the two tablespoons of ground flax seeds with six tablespoons of water. Let the mixture sit in the fridge until it thickens.Β 
  • Shred zucchini using either the smaller or larger of the two shredders on your box greater. After shredding DO NOT squeeze the liquid out of the zucchini.
  • In a medium bowl combine flour, xanthan gum, cacao, baking powder, baking soda, salt, cinnamon.
  • In a small bowl, mix the coconut oil, coconut sugar, vanilla, and flax mixture. Add in shredded zucchini and stir again until well combined.
  • Add wet mixture to dry mixture and stir until combined taking care not to over mix. Fold in chocolate chips if you desire.
  • Divide batter into the 10 or 12 muffin cups depending on how big you want them. Bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

~ Plant Trainers

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