Description
Delicious and moist Chocolate Zucchini Muffins made with cocoa, fresh zucchini, and vegan chocolate chips. These muffins are dairy-free, vegan, and perfect as a healthy treat or snack. They combine the natural moisture of zucchini with rich chocolate flavor, offering a guilt-free indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour*
- 1/2 cup dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsweetened soy milk or almond/coconut/oat milk
- 1/4 cup neutral flavored oil such as canola, grapeseed, or melted coconut oil
- 2 tablespoons ground flaxseeds
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup lightly packed grated zucchini, drained of excess water (about 1 medium zucchini)
Add-ins
- 3/4 cup vegan chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350 degrees F. Line a standard muffin pan with muffin liners and spray them lightly with oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, dutch-processed cocoa powder, baking powder, and salt to evenly combine all dry elements.
- Combine Wet Ingredients: In a separate medium bowl, whisk the soy milk, neutral oil, ground flaxseeds, sugar, and vanilla extract until the mixture is smooth.
- Add Zucchini: Lightly squeeze the grated zucchini to remove excess water, then stir it into the wet ingredient mixture thoroughly.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined to avoid overmixing the batter.
- Fold in Chocolate Chips: Fold in most of the vegan chocolate chips, reserving some to sprinkle on top of the muffins before baking.
- Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining chocolate chips on top, if desired. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy fresh or store properly.
- Storage Tips: Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for longer preservation.
Notes
- May substitute with a gluten free flour mix (such as King Arthur Cup for Cup) or whole wheat pastry flour.
- You may use natural cocoa powder, but expect a lighter color for the muffins.
- For an oil-free option, replace the oil with applesauce.
- Consider adding 1/2 cup chopped walnuts for added texture and crunch.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
