Gluten Free Vegan Double Chocolate Zucchini Muffins
These double chocolate zucchini muffins are easy to make and take no time at all. There's cocoa in the batter and dairy free chocolate chips in every bite.
Servings: 12 muffins
Ingredients
- 1 ¼ cups Sarah’s gluten free flour blend
- ½ cup good quality cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup So Delicious unsweetened coconut milk
- 1 tablespoon white vinegar
- ¾ cup organic cane sugar
- ½ cup finely shredded zucchini, packed (about 1 zucchini)
- ¼ cup canola or sunflower seed oil
- 1 teaspoon pure vanilla extract
- ¾ cup dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare muffin tin by lining with paper liners or spraying with cooking spray. In large mixing bowl, sift together flour, cocoa, baking powder, baking soda and salt. Set aside. Mix together coconut milk and vinegar until curdled. Add sugar, shredded zucchini, oil and vanilla. Add flour mixture and ½ cup chocolate chips. Stir until just combined.
- Divide batter into prepared muffin tin. Sprinkle remaining ¼ 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.