Chocolate Courgette Muffins {vegan, gluten-free}

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These Chocolate Courgette (Zucchini) Muffins are delightfully decedent and incredibly moist. Plus they are gluten-free and vegan.

close up of chocolate courgette muffins

There is something about courgette that makes a chocolate muffin taste even more chocolately. It seems to deepen the flavour, make it earthier and more complex. The courgette within the muffin doesn’t taste of vegetables but it does give the muffin a kind of intensity that will make you wonder why you don’t put courgettes into all your chocolate cakes.

How to prepare courgettes for cakes

Courgettes are easy to get ready for your cakes. They just require a quick rinse in fresh water, top and tailing, then grating. If you have a grater attachment with your food processor then you’re good to go. However hand grating or using a julienne peeler is just fine too, although will take longer.

The next step is to remove as much excess water out of the courgette as you can. The best way to do this is to wrap the grated courgette in a clean porous cloth, muslin or nut milk bag and squeeze it out by hand. There shouldn’t be a huge amount of water produced but it’s a worthwhile job lest it interfere with the liquid ratios in your cake.

Vegan Baking

Vegan baking can have its detractors but if you use real whole ingredients in your vegan cakes they will produce amazing results. Instead of vegan butter think coconut butter and gravitate towards these kind of ingredients. Homemade cashew milk (which is dead easy to make) or coconut milk without complicated stabilisers will produce much better cakes than your generic carton of soy milk.

These Chocolate Courgette (Zucchini) Muffins for instance are as good (actually better!) as any muffin you will have tasted. So light yet almost fudgy. Gluten-free or vegan be damned, they are just an incredible muffin and a perfect way to use up this season’s courgette glut.

Overhead shot of chocolate courgette muffins

How do you make vegan muffins?

Making great vegan muffins is easy once you understand what roles the dairy and eggs play in regular muffins. Then we just need to replicate those roles in other ways.


The fat is easy to replace as muffins are usually made with a liquid fat anyway. For our vegan muffin we could use a light olive oil but here we’re opting for melted coconut oil.

Rising Agent

That would usually be the job of the eggs and a touch of baking powder. For this recipe though we’re going all in on bicarbonate of soda and baking powder for a really good lift.

Vegan Baking Tip 1: Apple Cider Vinegar

This is the key to the rise. Any vinegar or lemon juice will do the job but apple cider vinegar is my favourite acid to use in a cake. The acid reacts with the bicarbonate of soda to give a great rise to the muffins. It doesn’t hurt that this reaction also gives the cake a really tender crumb.

Vegan Baking Tip 2: Chia Egg

Chia seeds (or flaxseeds also do the same job) can be used to great effect in both vegan and gluten-free cakes to help naturally bind the bake together. A chia ‘egg’ is incredibly simple to prepare:

Mix 1 tablespoon chia seeds with 3 tablespoons water. Set aside for 5-10 minutes until the chia seeds have become a sticky gloop. The texture will resemble a whisked egg.

A chia egg is not really a replacement egg exactly. For example, it’s not quite the case that you can just replace the eggs in a cake with the same amount of chia eggs. However, they will definitely help your cake bind really well, giving great moisture content, and that’s pretty much what a real life egg does too.

Gluten-Free Flours

The gluten-free flours in vegan cakes have to work extra hard as they won’t have the protein structure of eggs to help bind the muffin together. So we are looking to use a flour with a very high protein content:

  • Almond flour does this job perfectly and gives great structure to the muffin. However, if we have too much protein then our muffin will be dry and stiff so it’s good to mix the almond flour with something a little lighter and fluffier:
  • Oat flour is the ideal companion to the almond flour in both texture and flavour.

Oat flour substitute – If you find oats hard to digest then you might want to replace it with sorghum flour or teff flour.

Click here for instant access


The one thing a lot of vegan and gluten-free bakes lack is moisture. However we are lucky in these Chocolate Courgette Muffins that there is a lot going on that help us out on that front. We have:

  • Courgettes
  • Coconut milk
  • Coconut oil
  • Chia egg
  • Brown sugar

The result is that these muffins are almost fudgy like in texture. They hold together well, they are so delicious and you will be going back for more. And more.

If you are unsure about vegan baking or want to prove to someone how delicious vegan baking can truly be then point them in the direction of these Chocolate Courgette Muffins. No one is going to be disappointed.

Shop the recipe:

Trigger-release ice cream scoop
Julienne peeler
Nut milk bag
Apple cider vinegar
Regular 12-hole muffin tin

If you love these muffins then why not try these other vegan baking recipes?

Lemon Iced Stem Ginger Parkin
Banana Peanut Butter Streusel Muffins
Chocolate Coconut Banana Loaf

If you make these Chocolate Courgette Muffins then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Overhead shot of chocolate courgette muffins

Chocolate Courgette Muffins

Chocolate Courgette Muffins are delightfully decedent and incredibly moist. Plus they are gluten-free and vegan.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: British
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 15 muffins
Calories: 331kcal


  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 250 ml coconut milk
  • 140 ml coconut oil melted and cooled
  • 2 teaspoons vanilla extract
  • 300 g courgettes grated
  • 350 g soft light brown sugar
  • 200 g almond flour
  • 125 g oat flour
  • 70 g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons baking powder
  • ¾ teaspoon salt


  • Pre-heat your oven to 180°C/160°C fan/gas mark Fill a muffin tin/s with 15 muffin liners.
  • Prepare the chia egg by mixing the chia seeds with the 3 tablespoons water in a small bowl. Set aside for 5-10 minutes for the chia seeds to gel together.
  • Place the grated courgette in the centre of a large piece of muslin, porous cloth or even into a nut milk bag. Using your hands, squeeze the excess water out of the courgettes. After this the grated courgettes should weigh about 250g. Set aside.
  • Whisk together the almond flour, oat flour, cocoa powder, bicarbonate of soda, baking powder and salt in a large bowl then set aside for a moment.
  • Pour the coconut milk and apple cider in a large bowl or food mixer and beat until the liquid is frothy.
  • Add the melted coconut oil, vanilla extract, sugar, chia egg and grated courgette. Beat until well combined.
  • Mix the dry ingredients with the liquid ingredients in two batches to ensure even combining.
  • Scoop the batter into the prepared muffin liners, filling each almost to the top.
  • Bake for 30 minutes or until a toothpick inserted into the centre of the muffin comes out clean.
  • Remove the muffins immediately from the tin and leave to cool on a wire rack.


  • Use a coconut milk that doesn’t have any thickeners, stablilisers or gums. The best one in the UK is the Biona brand.
  • Oat flour substitute: you can switch out with sorghum flour or teff flour
  • If you can’t find gluten-free oat flour then you can grind your own by using the equal weight of gluten-free rolled oats and grinding in your food processor. Since you’ll probably be unable to achieve as fine a grind the texture of the muffin will be slightly chewier but just as delicious.
  • The best way to scoop the muffin batter into the muffin liners is to use an ice cream scoop. Each muffin should contain about 2 generous scoops.
  • The muffins will keep up to 5 days in a air tight tin in a cool dark place.
  • These muffins freeze excellently. Freeze in a ziplock bag for up to 3 months and leave to defrost on the kitchen top thoroughly before consuming.


Calories: 331kcal | Carbohydrates: 36g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Sodium: 276mg | Potassium: 279mg | Fiber: 4g | Sugar: 24g | Vitamin A: 40IU | Vitamin C: 3.7mg | Calcium: 92mg | Iron: 2.4mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!



  1. Barbara Manso says

    HI Georgina,

    Just wanted to let you know that this has become my absolute fav desert, all my friends and bf loved them! I am intolerant to almonds, so I switched the almond flour for banana flour and worked great. These are paradise on a dish! Thanks a lot for sharing this recipe 🙂
    Have a lovely day! Barbara

  2. Hello, Looking forward to making these with my daughter over the weekend. Can I use coconut sugar instead of light brown one? Can’t seem to find any in stock at the moment!

    • I know I’m finding it difficult to get hold of too! Yes you can substitute for coconut sugar but the muffins will be a little more crumbly as the light brown sugar has more moisture for the structure. They will still be delicious though.

  3. Vaishali Kakkad says

    5 stars
    Hi Georgina, these muffins taste like heaven. Thank you !
    However they were falling apart inspite of being very moist, if that makes sense. I finally put them in a pan and patted them down into brownies. Delicious!
    I also got some crunch from the chia seeds. Do you think I should have ground the chia seeds before soaking? Maybe that was the problem. Can you please advise? Thanks.

    • I’m happy you liked them! However, they don’t normally fall apart too much. You can buy ready ground chia seeds which I also like to use if you would like to use those instead. It will definitely omit the crunch if you didn’t like that.

      • Vaishali Kakkad says

        Thanks for the prompt reply. I will try the ground chia seeds and see if it makes any difference. If not, no worries.

  4. Sue williams says

    Can I use a medium egg in place of chia seeds? Would that be one or two? If so I assume I don’t need water but what about vinegar

    • Georgina Hartley says

      Hi Sue, I wouldn’t recommend swapping this chia seeds with an egg here. A whole egg is more liquid than the ‘chia egg’ so the moisture of the finished muffins will be thrown off balance. You would need to reduce the coconut milk to compensate. However, I’m afraid since I haven’t tested this recipe using eggs I can’t suggest exact quantities.

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