VEGAN CHOCOLATE ZUCCHINI MUFFINS ( DAIRY, EGG and GF* FREE) You’d never guess these incredibly moist Vegan Chocolate Zucchini Muffins have zero eggs and are packed with protein and veggie! Easy healthy breakfasts on-the-go.


½ � cup oat flour mill

¼ cup walnut or almond meal

½ cup unbleached wheat flour or GF chickpeas flour

¼ cup cocoa powder ( I used half cacao half carob)

½ cup � cane sugar

¾ tsp baking soda with 1tbs of lemon juice

½ tsp cinnamon

1 tsp vanilla extract

1-2 small over-ripe bananas, mashed

1/2 cup grated zucchini (don’t squeeze water out)

Egg replacement: ½ cup of coconut oil or vegetable with 2 tbs of chia seeds

¼ cup of coconut water or almond milk or non dairy milk

Optional: ¼ cup cacao nibs or chocolate chips + more for topping


Preheat oven to 380F. Grease muffin tins and set aside.

Separately mix chia seeds with the oil and let it sit for a few minutes.

Meanwhile place all the dry ingredients: oats, flour, almond meal, cocoa powder, sugar and cinnamon in a medium mixing bowl, stirring until combined.

Blend the zucchini in a mixer together with bananas, almond milk, and vanilla.

Combine the wet mixture with the dry ingredients and soda with lemon juice. �

Fold in cacao nibs or chocolate chips.

Fill sprayed muffin tin evenly. Optional top each muffin with additional chocolate chips.

Bake for about 25 minutes, or until set (380F )