Vegan Zucchini Muffins (Double Chocolate)

Square cropped image of Chocolate zucchini muffins with chocolate chips, cut in half and sitting on white marble so you can see the inside of both halves. A cooling rack over a light brown towel and topped with whole muffins sits blurred in the background

Vegan Zucchini Muffins (Double Chocolate)

This recipe for easy vegan zucchini muffins is loaded with chocolate for a brownie-like muffin that’s soft and delicious. They're a nutritious snack, dairy free, eggless and free from soy and nuts.

Course Dessert, Snack

Cuisine American-inspired, Vegan

Keyword vegan zucchini muffin, Zucchini muffin recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings Muffins

Calories 187kcal

Equipment

Box grater
Large mixing bowl
Muffin tin
Muffin liners (paper or silicone)
Wire cooling rack
Whisk
Cookie scoop (optional)

Ingredients

3 tablespoons ground flaxseed
¼ cup water
1 cup zucchini , shredded and lightly packed
½ cup apple sauce
½ cup brown sugar
⅓ cup plant-based milk
¼ cup vegetable oil (I use avocado)
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
⅓ cup cocoa powder
1 ½ teaspoons baking powder
½ cup chocolate chips (I use semi sweet; dark is also delicious)

Instructions

Step 1: Make Flax “Egg”

Mix ground flaxseed with water and set aside.
3 tablespoons ground flaxseed, ¼ cup water

Step 2: Mix Liquid Ingredients

Next, grate zucchini on the large side of a box grater.
1 cup zucchini
In a large bowl, whisk together apple sauce, brown sugar, plant-based milk, vegetable oil and vanilla extract until well combined.
½ cup apple sauce, ½ cup brown sugar, ⅓ cup plant-based milk, ¼ cup vegetable oil, 1 teaspoon vanilla extract
Then, whisk in the flaxseed “egg” and the grated zucchini.

Step 3: Stir in Dry Ingredients

Switch from a whisk to a large mixing spoon.
Stir in whole wheat flour, cocoa powder and baking powder.
1 ½ cups whole wheat flour, ⅓ cup cocoa powder, 1 ½ teaspoons baking powder
When the flour is almost completely mixed in, add chocolate chips. Finish mixing until the chocolate chips are evenly distributed through the batter and there are no clumps of dry ingredients. Don’t overmix so stop stirring as soon as everything is combined.
½ cup chocolate chips

Step 4: Bake, Cool and Serve

Preheat the oven to 350 °F.
Prepare a 12-slot muffin tray (or 2 6-slot muffin trays) by lining them with paper or silicone liners. Grease if needed.
Evenly scoop muffin batter into each muffin cup. I use a cookie scoop to make this easy and even, but a spoon works fine.
Bake the muffins for 22-25 minutes, until a toothpick inserted into the center comes out clean (keep in mind that melted chocolate chips stick to the toothpick so it may be helpful to open a muffin to check).
Let the muffins sit for a couple of minutes before transferring to a wire cooling rack to finish cooling. If using silicone muffin liners, the edges of the muffins may become soggy if you don’t remove the silicone soon after baking (this isn’t an issue for me, but you may want to remove the silicone when you transfer to a wire rack; be careful as the silicone will be hot).

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition