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Home » Recipes

Eggless Chocolate Zucchini Muffins

Published: Jan 28, 2018 · Updated: Nov 6, 2020 by Kristi Winkels, RDN, LD · This post may contain affiliate links ·

Do you have some zucchini to use up? Try these eggless chocolate zucchini muffins! Not only are they delicious but they are free of dairy, eggs, wheat/gluten, soy, peanuts, and tree nuts.

Allergy Free Chocolate Zucchini Muffins

Jump to:
  • Growing zucchini
  • Ingredients
  • Serving suggestion
  • More tasty snacks
  • 📖 Recipe

Growing zucchini

During the Spring and Summer months, I really love to garden. I am nowhere near an expert gardener but I love to experiment and get my hands dirty. It's so gratifying to put some seeds in the ground and a few weeks later have actual food to harvest.

The easiest plant to grow, in my opinion, is zucchini. Each year, I vow to only plant a few seeds but always end up with WAY too many each summer.

One of my most common Pinterest searches during that time of the year is "how to use up zucchini". And usually, my kids help the cause by delivering our harvest to neighbors.

So what is a girl to do with a bumper crop?

Well, zucchini is delicious raw, grilled, and chopped up in salads, but these eggless chocolate zucchini muffins might be my favorite way to use it up. Even though I'm a dietitian, I still love my chocolate! (Everything in moderation, you know!)

I have even added some chocolate frosting to them and served them as birthday cake.

Ingredients

With quick bread, there are always a few allergy friendly substitutes needed since they normally contain flour and eggs.

In addition to making these eggless and gluten free, I did try to keep the added sugar lower (though, these are a muffin and they are sweet so...you can only do so much!) I also use unsweetened applesauce in place of oil to reduce the fat content.

For the flour, I have often mixed my own but also enjoy the convenience of buying it ready-made. I like this gluten-free all-purpose flour by Bob's Red Mill because it works as a great 1:1 substitute in baking and it's fairly inexpensive.

To replace 2 eggs, I use 2 tablespoons of ground flaxseed mixed with 6 tablespoons of warm water. This mixture thickens as it sits and works great as an egg replacer helping to add moisture, starch/fiber, and fat to the batter.

Serving suggestion

I have been known to treat these muffins as cupcakes and dress them up with a little frosting and sprinkles.

Allergy Free Chocolate Zucchini Muffins

(I went a little light on the sprinkles, but you get the idea.)

While there are healthier ways to eat zucchini, these eggless chocolate zucchini muffins are relatively healthy and they're dairy free, egg free, soy free, gluten/wheat free, peanut free, and tree nut free (not to mention delicious!)

Serve with a hot cup of coffee, tea, or safe milk. Yum!

More tasty snacks

  • Wheat Free Banana Bread
  • Allergy Friendly No Bake Snack Bites
  • Nut Free Granola Bars
  • Wheat Free Pumpkin Muffins

📖 Recipe

allergy free chocolate zucchini muffins

Allergy Free Chocolate Zucchini Muffins

Kristi Winkels, RDN, LD
These muffins are free of dairy, eggs, soy, wheat/gluten, peanuts, and tree nuts.
5 from 1 vote
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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Breads
Servings 32 muffins
Calories 140 kcal

Ingredients
  

  • 2 tablespoons ground flaxseed
  • 6 tablespoons warm water
  • ½ cup canola oil
  • 1 cup sugar
  • 1-⅔ cups "safe" milk I use soy or rice milk
  • 1 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 4 cups wheat free all purpose flour blend
  • ½ cup cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • 2 cups shredded zucchini

Instructions
 

  • Preheat oven to 350 degrees. Place muffin liners in cupcake tin or spray with "safe" cooking spray.
  • Combine the ground flaxseed and water in a small bowl; set aside for a few minutes until thickened. In a large mixing bowl, combine the oil, sugar, milk, applesauce, vanilla extract and flax/water mixture; mix well.
  • In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Gradually add this mixture to the mixing bowl with the wet ingredients, scraping the sides of the bowl periodically, and mix well. Next, mix in the shredded zucchini.
  • Fill muffin tins ¾ full with batter. Bake for 18 minutes or until a toothpick inserted in the middle comes out clean. Allow the muffins to cool for 5-10 minutes before removing from muffin tin. Serve immediately or store in an airtight container for 3 days. These also freeze well!

Notes

Nutrition Facts: Serving size: 1 muffin, calories: 140, total fat: 4 grams, saturated fat: 0.4 g, cholesterol: 0 g, sodium: 57 mg, total carbs: 25, fiber: 2 g, sugar: 8 g, protein: 1.5 g

Nutrition

Calories: 140kcal
Keyword dairy free, egg free, gluten free, peanut free, soy free, tree nut free, wheat free
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Kristi Winkels, RDN, LD
Kristi Winkels, RDN, LD
Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.
Kristi Winkels, RDN, LD
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About Kristi Winkels, RDN, LD

Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.

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Hi, I'm Kristi! I'm a Registered Dietitian and food allergy mom with a mission to help you eat well with food allergies!

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