Chocolate Breakfast Muffins with Zucchini (Vegan + GF)
As a mom to my toddler, Olive, who absolutely loves to snack, I’m always on the lookout for easy, healthy snacks I can make quickly. But most recipes either have way too many ingredients or take more time and effort than I can manage. That’s why I adore these Chocolate Breakfast Muffins with zucchini—they're simple, delicious, and quick!
With just a few pantry staples, you can have fresh, moist, chocolatey muffins ready in under 35 minutes. The zucchini adds moisture without any veggie taste, and the brown sugar gives them the perfect touch of sweetness. These gluten-free muffins are vegan and the perfect snack or easy breakfast. They’re so simple to make, I can even bake them with her by my side, and while they bake, we’re usually having a little dance party!
Want more toddler snacks? Check out my substack here, where I share over 15 toddler snack ideas!!
The Secret to These Delicious Muffins!
The secret ingredient here is zucchini! I added it because I wanted to use the best ingredients for Olive while making sure the muffins were healthy and nutritious for both her and for me. Zucchini helps keep the muffins moist and soft, and you won’t even taste it! Packed with vitamins, fiber, and minerals, zucchini gives these muffins a healthy boost, making them a perfect snack for your little ones (or yourself!). They’re not only delicious, but they’re also a great way to sneak in some extra nutrition—making them ideal for anyone looking for healthier, moist muffins that taste delicious!
About the Ingredients!
Here’s why these muffins are so delicious:
Zucchini adds moisture, keeping the muffins soft and tender!
Brown sugar brings a caramel-like sweetness that pairs perfectly with the chocolate.
Cornstarch (or tapioca flour) creates light, fluffy muffins.
Oat flour adds a subtle nuttiness that complements the other flavors.
Pro Tip: Make oat flour by blending oats in a food processor for about 20 seconds until smooth—it’s super easy!
Jazz's Recommended Products:
Food Processor: I love how quickly this grates zucchini! It saves so much time and gives the perfect texture for moist muffins without all the hand-grating.
Muffin Pan: This muffin pan helps my muffins bake evenly and come out easily—no mess or sticking!
Mixing Bowls: I love having a good set of mixing bowls. They make it so simple to keep my wet and dry ingredients separate.
Ingredients You'll Need:
Wet Ingredients:
1/4 cup unsweetened applesauce
1/4 cup avocado oil
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 zucchini)
Dry Ingredients:
2 cups oat flour
2 tablespoons cornstarch (or tapioca flour)
3/4 cup brown sugar (packed)
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
Add-ins:
3/4 cup dairy-free chocolate chips
How to Make These Chocolate Breakfast Muffins with Zucchini
Preheat the oven to 350°F (177°C). Lightly grease your muffin tray or line with muffin cups.
Grate the zucchini with a cheese grater or place the zucchini in a food processor to process.
3. Once the zucchini has been grated, place it on a kitchen towel and sneeze it over the sink to remove any liquid. Discard the liquid. Place the grated zucchini aside.
4. In a large mixing bowl, mix together the applesauce, avocado oil, and vanilla extract. Stir in the grated zucchini.
5. In a separate bowl, combine the oat flour, cornstarch, brown sugar cocoa powder, baking powder, and salt. Add the wet ingredients to the dry mixture and mix until combined.
6. Gently fold in the chocolate chips.
7. Divide the muffin batter evenly into the muffin tin, I like using an ice cream scooper for even scoops!
8. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool for 5 minutes before removing them from the tin.
Note on Cooking Time:
To ensure your muffins are fully baked, insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs attached.
If you're making mini muffins, the baking time will be shorter—about 10 to 15 minutes at 350°F (177°C).
Substitutions or Add-ins!
Swap the brown sugar for coconut sugar, cane sugar, or even maple syrup, depending on what you have.
Add 1 teaspoon of espresso powder for a richer chocolate flavor.
Swap the chocolate chips for any nuts or dried fruit, or drizzle some peanut butter on top for an extra rich and creamy finish.
Check Out These Kid-Friendly Snack Ideas!
Looking for more easy and nutritious snacks for your little one (or for yourself)? Check out some of my other favorite recipes:
FAQs
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The egg replacer in these muffins is applesauce! It not only binds the ingredients together but also adds a touch of sweetness and fiber.
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Nope! The zucchini adds moisture without altering the flavor. It blends right in with the chocolate, so you won’t even know it’s there.
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No need to peel the zucchini. The skin is soft, nutritious, and blends perfectly into the batter.
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You can use a box grater or a food processor with the grating attachment. Small or medium shreds work best for the right texture.
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Yes, the batter will be thick. Don’t worry—during baking, the zucchini will release moisture, keeping the muffins moist and tender.
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Absolutely! You can swap avocado oil with coconut oil or vegetable oil.
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You can skip them, though the muffins may be a bit crumbly. Almond flour or arrowroot powder can be used as substitutes.
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Yes! The muffins will still be tasty without chocolate chips. You can also replace them with nuts or dried fruit for a different option.
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Yes, just reduce the baking time to 12–15 minutes for mini muffins.
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Insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they’re ready to go!
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Yes! Let the muffins cool completely, then store them in an airtight container or freezer bag for up to 3 months for best results.
These delicious vegan muffins are a great recipe for quick breakfasts, using simple ingredients like apple sauce and oat flour to make them extra moist and fluffy. Whether it's your first time baking or have made homemade muffins before, this is a super simple recipe everyone will love. Made with wholesome ingredients like brown sugar and zucchini, these muffins are not only tasty but also packed with nutrients. Plus, they’re both gluten-free and vegan, making them a perfect choice for a variety of dietary needs.
Chocolate Breakfast Muffins with Zucchini (Vegan + GF)
Ingredients
- 1/4 cup unsweetened applesauce
- 1/4 cup avocado oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini, about 1 zucchini
- 2 cups oat flour
- 2 tablespoons cornstarch (or tapioca flour)
- 3/4 cup brown sugar (packed)
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a muffin tin or line with muffin liners.
- Grate the zucchini with a cheese grater or place the zucchini in a food processor to process.
- Once the zucchini has been grated, place it on a kitchen towel and sneeze it over the sink to remove any liquid. Discard the liquid. Place the grated zucchini aside.
- In a large bowl, mix together the applesauce, avocado oil, and vanilla extract. Stir in the grated zucchini.
- In a separate bowl, combine the oat flour, cornstarch, brown sugar cocoa powder, baking powder, and salt. Add the wet ingredients to the dry ingredients and mix until combined.
- Gently fold in the chocolate chips.
- Divide the batter evenly into the muffin tin, I like using an ice cream scooper for even scoops!
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for 5 minutes before removing them from the tin.
