Recipe: Double-Chocolate Zucchini Muffins (gluten-free, vegan)


 Chocolate zucchini muffins (vegan & gluten-free)

We still have a glut of zucchinis. By the end of the summer, I’ll have figured out a dozen variations on zucchini muffins. Heck, maybe I’ll even try putting summer squash in cookies.

These muffins are moist, fudgy and extremely chocolatey. The lack of gluten makes them a little more delicate than a grain-based muffin. Enjoy!


  • measuring cups and spoons
  • 1 mixing bowl
  • blender
  • mixing spoon
  • muffin tin with 12 2½-inch cups
  • cooling rack


  • 1 tablespoon oil
  • 2 tablespoons flax seed
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee powder (optional)
  • 3½ cups grated zucchini, or other summer squash or marrow (do not peel before grating)
  • ½ cup chickpea (garbanzo) flour
  • ¼ cup coconut flour
  • ¾ cup cocoa powder
  • ½ cup xylitol or sugar
  • ½ teaspoon salt (optional)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ cup bittersweet or semisweet chocolate chips (I use chips with 80-90% cocoa content)
  1. In a blender, puree 1½ cups of the zucchini, the flax seed, coffee powder, vanilla, and oil until smooth.
  2. In a bowl, mix the flours, cocoa powder, salt, baking soda, baking powder, spices, and xylitol or sugar.
  3. Add the remainder of the zucchini (2 cups grated zucchini)  to the flour mixture and mix until well blended.
  4. Mix the chocolate chips into the flour mixture.
  5. Pour the blender mixture into the flour mixture and stir until just blended.
  6. Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full.
  7. Bake about 30 minutes in a 350°F oven. Muffins are ready when inserted toothpick comes out mostly clean.
  8. Set on a rack and cool completely before serving.

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