baking · cooking · Gluten-Free · Plant Based Diet

Gluten-Free & Vegan White Chocolate Chip Zucchini Muffins

I had serious zucchini issues, and making a jumbo batch of muffins used up quite a bit of it. And since they freeze well, a big batch makes school lunches a breeze!


Gluten-Free & Vegan White Chocolate Chip Zucchini Muffins

  • 4 cups old-fashioned oats, gluten-free oats if needed
  • 1 Tbsp baking powder, divided
  • 1 tsp fine sea salt
  • 2 tsp ground cinnamon
  • ½ tsp baking soda
  • 1 cup unsweetened applesauce
  • 1 cup flaxseed meal
  • ½ cup neutral vegetable oil, such as sunflower
  • 1¼ cups pure maple syrup
  • ½ cup unsweetened coconut milk beverage
  • 3 cups finely grated zucchini
  • 1 cup vegan white chocolate chips


After grating the zucchini, let drain in a fine mesh strainer over a bowl, pressing gently to remove any extra moisture.

Grind the oats in a blender or food processor, into a flour.

Preheat oven to 350°, line 2 12-count muffin tins with liners.

In a medium bowl combine oat flour, 2 teaspoon baking powder, salt, baking soda and cinnamon, stir with a whisk.

In a large mixing bowl whisk together the applesauce, remaining baking powder, flaxseed meal, oil, maple syrup and milk till smooth.

Mix dry ingredients into applesauce mixture, one half at a time. Stir in zucchini and chocolate chips.

Divide batter into muffin pan, the muffin tins will be nearly full.

Bake for 30 minutes, or until a toothpick interested in the middle of a muffin comes out clean. The muffins will feel soft, but will firm up after cooling.

Let cool for 5 minutes, then transfer to a cooling rack.

Leftover muffins can be frozen.

Makes 24 muffins.

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