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Vegan Oil-Free Chocolate Zucchini Muffins by Oh She Glows

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Lightly sweet and oil-free, these chocolate muffins are hiding a healthy green vegetable! Don’t worry, you can’t taste the zucchini, but it does a fantastic job of adding moisture so we can do without any added oil. What’s that? A vegan, refined sugar–free, and oil-free chocolate zucchini muffin recipe that tastes great? Yes, it’s true. Miracles do happen! You’ll see for yourself when you discover 100 amazing vegan recipes from the new Oh She Glows cookbook!

We adapted using a high speed blender like a Blendtec or Vitamix, however you can also hand mix these amazingly nutritious muffins! Make sure to join our community for more healthy blender recipes from Blender Babes! 🙂 If you try this one, share your rating with us in comments below!

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Oh She Glows Cookbook 100 Vegan Recipes

Oil-Free Chocolate Zucchini Walnut muffins

"Oh She Glows Cookbook" by Angela Liddon
5 from 2 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Baking, Muffins
Servings 12
Calories 213 kcal


  • 1 1 ⁄4 cups non-dairy milk
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 tablespoon ground flaxseed
  • 3 tablespoons filtered water
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups whole wheat pastry flour
  • 1 ⁄2 cup Sucanat coconut sugar, or natural raw sugar
  • 1 ⁄3 cup unsweetened cocoa powder sifted OR raw cacao
  • 1 1 ⁄2 teaspoons baking powder
  • 1 ⁄2 teaspoon baking soda
  • 1 ⁄2 teaspoon fine-grain sea salt
  • 1 ⁄3 cup mini dark chocolate chips vegan
  • 2 ⁄3 cup walnuts chopped (optional)
  • 1 1 ⁄4 cups lightly packed grated zucchini about 1⁄2 medium zucchini


  • Preheat the oven to 350°F.
  • Grease a 12-cup muffin pan, or line with papers.
  • In a small bowl stir together the ground flaxseed and 3 tablespoons (45 mL) filtered water to make a flax egg. Set aside.
  • Add the milk and vinegar to your blender jar and PULSE* 1-2 times to combine. Wait until it curdles a bit.
  • In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the flax egg, maple syrup and vanilla to your blender jar and secure lid.
  • For Blendtec: PULSE 2-4 times until well mixed.
  • For Vitamix: Start on Variable Speed 1, slowly increase Variable Speed 4 and blend 10 seconds.
  • Pour wet ingredients into the large bowl with dry ingredients and stir until just combined.
  • Fold in the chocolate chips, walnuts (if using), and zucchini, being careful not to over-mix.
  • Spoon batter into prepared muffin tin filling each 3/4.
  • Bake for 15 to 17 minutes, or until muffins spring back when touched.
  • Cool for 5 minutes, transfer them to a rack to cool completely.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! 🙂 Tag @BlenderBabes & #BlenderBabes


* If your Vitamix model does not have a PULSE feature, turn to Speed 5 and turn on and off to equal 1 pulse.


Serving: 1gCalories: 213kcalCarbohydrates: 29.8gProtein: 2.8gFat: 11.3gSaturated Fat: 4.6gPolyunsaturated Fat: 3.4gTrans Fat: 0.8gSodium: 149.2mgFiber: 3.1gSugar: 21g
Tried this recipe?Let us know how it was!

Grind your flax seeds in your Blendtec or Vitamix blender first if they are whole. If you are using whole walnuts you can pulse your blender to chop them into pieces. One tester replaced the whole wheat flour with sorghum flour to make it gluten free and they still turned out amazing! She also replaced the sugar with equal amounts of honey (non vegan), and the recipe just needed about 10 minutes more baking time. 

Zucchini, is a staple at many farmers markets during the warmer months and can range in color from yellow to deep green. With its tender texture and slightly sweet flavor, it only has 21 calories per cup making a welcome addition to a calorie-controlled diet. Zucchini boasts a rich nutritional profile and it offers many health benefits such as a good source of vitamin C. A water-soluble antioxidant, vitamin C dissolves in your body fluids and protects your cells from free radicals, highly reactive compounds that oxidize your DNA, lipids and proteins, causing cellular damage.

Recipe & Image Reprinted by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Glo Bakery Corporation, 2014.

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Oil Free Chocolate Zucchini Walnut Muffins Recipe from The Oh She Glows Cookbook by Angela Liddon

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Tarashaun Hausner
Tarashaun Hausner is the Founder and CEO of Blender Babes, an innovative multimedia company striving to help people lead healthier, more fulfilling lives. A former roadshow representative for a leading blender company, Tarashaun founded Blender Babes in 2012 after discovering how instrumental a high-powered blender was in getting her personal health back on track. Physically and emotionally transformed from her journey back to health, Tarashaun vowed to help others find wellness. She is committed to thoroughly test and review the best blenders and healthy lifestyle products on the market to help her community make the best choices for themselves and family. Tarashaun offers several free resources to help people use their blender to get healthy including a 7 Day Superfood Smoothie Challenge. Blender Babes has also negotiated special deals and offers for products they love most.

8 thoughts on “Vegan Oil-Free Chocolate Zucchini Muffins by Oh She Glows”

  1. 5 stars
    I have Oh She Glows. Grew my own zukes. I played with: 1/2 sugar and 1/2 monkfruit, sifted whole wheat flour and substituted 1/2 C coconut flour, homemade vanilla (Puerto Rican Rum baby) and NO SALT-SALT. SLAP Jack MAPLE SYRUP (Walmart) is delish. Angela is brilliant. No oil and low sugar with high fiber! Freezable too!

    1. Thanks for sharing Chris! Love all your substitutions, especially the monkfruit to reduce sugar! Thanks so much for sharing with us. ~Tarashaun

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