Description
Delight in these moist and chocolatey vegan Chocolate Zucchini Muffins, perfect for a guilt-free treat packed with grated zucchini and rich cocoa. These muffins are easy to make, dairy-free, and use simple pantry staples to deliver a flavorful, plant-based snack or breakfast option.
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)
Mix-ins
- 3/4 cup vegan chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a standard muffin pan with paper liners and lightly spray them 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 until thoroughly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the unsweetened soy milk (or alternative), neutral oil, ground flaxseeds, granulated sugar, and vanilla extract until smooth. Lightly squeeze grated zucchini to remove excess water, then fold it into the wet mixture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined, taking care not to over-mix to keep the muffins tender.
- Add Chocolate Chips: Fold in the vegan chocolate chips, reserving some to sprinkle on top of the batter once divided into the muffin cups.
- Fill Muffin Cups: Divide the batter evenly among the muffin liners, filling each about three-quarters full. Sprinkle reserved chocolate chips on top for extra chocolatey goodness.
- Bake: Bake in the preheated oven for 20-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. These muffins also freeze well for longer storage.
Notes
- Substitute a gluten-free flour mix like King Arthur Cup-for-Cup or whole wheat pastry flour for a gluten-free variation.
- Natural cocoa powder may be used but will result in lighter-colored muffins.
- For an oil-free version, replace the oil with applesauce.
- Add 1/2 cup chopped walnuts to the batter for extra crunch and texture.
Nutrition
- Serving Size: 1 muffin (approx. 70 grams)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
