Vegan Gluten-Free Chocolate Zucchini Muffins

Vegan Gluten-Free Chocolate Zucchini Muffins are fluffy, oil-free, 1 bowl and ready in 30 minutes! These are super rich, decadent, moist and unbelievably vegan!
Vegan Gluten-Free Chocolate Zucchini Muffins


  1. 1 1/2 cups (192g) superfine oat flour
  2. 2 tablespoons (20g) potato starch (this starch helps to make them tender/fluffy)
  3. 1/4 cup + 2 tablespoons (36g) unsweetened cocoa powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1/2 cup + 2 tablespoons (150g) zucchini puree (PLEASE READ steps below on how to measure)
  7. 1/2 cup + 2 tablespoons (150g) water
  8. 1/2 cup (160g) pure maple syrup
  9. 1 1/2 teaspoons (8g) vanilla extract
  10. 3/4 cup (180g) dairy-free semi-sweet chocolate chips (I did a combo of dark and semi-sweet)


  • Preheat the oven to 350°F (177°C) and line a muffin pan with 11 liners. I use parchment paper liners or the Reynolds Staybrite and they never stick.
  • To a large bowl, add the oat flour, potato starch, cocoa powder, baking soda and salt and whisk very well. I then sifted everything over a mesh strainer to ensure everything was smooth, as my cocoa powder was very lumpy. If yours is, I highly recommend the same so you turn out smooth muffins. Set aside.