Can you really have too many muffin recipes on hand? I most certainly don’t think so. Muffins are one of my top favorite things to make. There are endless flavor creations…blueberry lemon, pumpkin spice, banana oatmeal, apple cinnamon and chocolate zucchini. Just to name a few of my favorites. I can’t choose one. That would be like choosing my favorite child. No way, I love both of my babies way too much!
My (crazy good) gluten free vegan double chocolate zucchini muffins are super easy to make! They also take no time at all, which is why I’m entering them into the the Fast and Fresh Dairy Free Time Trials recipe contest, sponsored by So Delicious over at Go Dairy Free. There is cocoa in the batter and dairy free chocolate chips in every bite. I love in zucchini baked goods. It gives amazing moisture, plus you’re putting veggies in your muffins! My kids go crazy for this morning treat. It really is like having a cupcake for breakfast. I’m cool with that!
gluten free vegan double chocolate zucchini muffins
makes 12 muffins
- 1 1/4 cups Sarah’s gluten free flour blend
- 1/2 cup good quality cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup So Delicious unsweetened coconut milk
- 1 tablespoon white vinegar
- 3/4 cup organic cane sugar
- 1/2 cup finely shredded zucchini, packed (about 1 zucchini)
- 1/4 cup canola or sunflower seed oil
- 1 teaspoon pure vanilla extract
- 3/4 cup dairy free chocolate chips
Divide batter into prepared muffin tin. Sprinkle remaining 1/4 cup chocolate chips on muffin tops. Bake for 15-17 minutes or until toothpick inserted in center comes out clean. Place muffins on cooling rack to cool. Store in air-tight container. Best enjoyed within 1-2 days.
These muffins.. Are genuinely the most chocolatey, moist, decadent chocolate dessert I think I've ever had. I literally ate half a dozen in one day. I COULD NOT control myself. I'll be making these for my husbands birthday as well as my daughters! I just can't get over these muffins. More like little cups of sinful decadence.
Sarah:
Baking powder is generally not GF, so can I assume the xantham gum in your flour blend will be the option? In addition, should I increase the amount of xantham gum to equal the 1 tsp of baking powder???
Love baking with zucchini and we have plenty in our garden to use up…busy, busy.
Marie
I cannot keep these from going in my mouth. I just ate two – they are so yummy. I cannot believe how good they are – I have always been an avid baker but now my daughter cannot have dairy so trying to find recipes for her that she will love as much as the other ones I made for her and I think I found my site – thank you
Hi! Wow! My daughter and I made these today, and they are out of this world! We are new to gluten-free, vegan baking, so I was thrilled at how beautifully these turned out. They are like chocolate cupcakes – the texture is unexpectedly light and tender, but the flavor is densely chocolatey. We followed the recipe with minor alterations based on what I had on hand: 1. Bob's Red Mill GF All-Purpose Baking Flour instead of your blend. (The Bob's flour contains no xanthan gum, and I did not add any.) 2. For the oil I used half coconut and half canola (put the two in the microwave for 10 seconds and then stirred the slightly warmed mixture until the coconut oil melted). 3. I used organic apple cider vinegar instead of white vinegar. 4. My So Delicious unsweetened coconut milk was the Vanilla flavor. I didn't see any visible curdling after I added the vinegar to the milk – not sure if it was due to something in the vanilla formulation – but I let it sit for 5 minutes and then used it the way it was. (I didn't reduce the vanilla in the recipe because I temporarily forgot that my coconut milk was vanilla flavored. The flavor profile of the finished muffins seemed just right.) Thanks so much for sharing this recipe – it's like a wonderful surprise gift! -Cathy
I have never baked with zucchini before, and I'm definitely excited to try this out. These muffins will make a delicious dessert after Christmas dinner! Thank you so much for sharing this 🙂
Hi there! I’ve been making this recipe for months for my boys and they can’t get enough of it.
Is it possible to bake this mix as a sheet cake? We’re hosting a birthday party this weekend, and this might be my go-to recipe. Thanks in advance for your suggestions!
Yes, you could make this in a sheet cake. Depending on the size of the pan, you may need to double the recipe.