{Vegan & Gluten-Free} Double Chocolate Zucchini Cupcakes

These are the best "cheat" dessert (or breakfast!!! hellooooo zucchini totally make these a healthy, quick breakfast food. we totally aren't judging!) without actually cheating! They're gluten-free, dairy-free, nut-free and double the chocolate all while hiding in a serving of veggies! woot-woot!! 

Vegan Gluten-free Chocolate Zucchini Muffins



  • 1 flax egg* (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1 cup shredded zucchini (from about 1 medium zucchini)
  • 1/2 cup sunflower butter*
  • 1/2 cup pure maple syrup (or coconut palm syrup)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 cup dairy & nut free milk alternative such as flax, oat, or hemp milk
  • 1 cup gluten free oat flour*
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup allergy friendly chocolate chips, plus extra for sprinkling on top (Enjoy Life is a good brand)
  • For the chocolate frosting:
  • 4 oz GO VEGGIE vegan plain cream cheese
  • 1/4 cup organic powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 tablespoon vanilla extract
Double Chocolate Zucchini Cupcakes



  1. Preheat oven to 350 degrees F. Line a muffin pan with muffin paper cups. 
  2. Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. Place in the fridge for 5 minutes so that it thickens up.
  3. Next squeeze your shredded zucchini of excess moisture with a paper towel or cheesecloth then place shredded zucchini in a large bowl. Mix in the flax egg, sunflower butter, maple syrup, vanilla extract, apple cider vinegar and milk until well combined.
  4. Next add in the oat flour, cocoa powder, baking soda and salt; mix until well combined. Fold in chocolate chips. Pour batter into prepared muffin cups.
  5. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean or with just a few crumbs attached. Remove muffins from tin, place on wire rack and allow it cool completely (20-25 mins). 
  6. Once muffins have cooled, make the frosting by beating together the cream cheese, cocoa powder, powdered sugar and vanilla extract until smooth and creamy. Spread over the top of each muffin. Top with extra chocolate chips. 
  7. These should be kept in the fridge once frosted. Enjoy!


get the original recipe from Ambitious Kitchen here.