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Vegan chocolate zucchini muffins on a cooling rack

Vegan Zucchini Muffins with Cocoa Powder and Chocolate Chips

Vegan zucchini muffins loaded with cocoa powder and chocolate chips make for a delicious snack or dessert option! Full of flavour and super moist, these have a brownie-like texture as they are so rich and chocolatey.
Course Dessert, Snack
Cuisine American
Keyword Vegan chocolate zucchini muffin, vegan zucchini muffin
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 Muffins
Calories 187kcal


  • Large bowl
  • Box grater
  • Muffin tin


  • 3 tbsp ground flaxseed
  • ¼ C water
  • 1 C zucchini
  • ½ C apple sauce (unsweetened)
  • ½ C brown sugar
  • 1/3 C plant-based milk
  • ¼ C vegetable oil (I use avocado)
  • 1 tsp vanilla extract
  • 1 ½ C whole wheat flour
  • 1/3 C cocoa powder
  • 1 ½ tsp baking powder
  • ½ C chocolate chips (I used semi sweet; dark is also delicious)


  • Preheat the oven to 350 °F.
  • Prepare a muffin tin by lining it with paper or silicone muffin liners. If the muffin liners aren’t non-stick, coat them with a quick spray of oil. This recipe makes 12 muffins.
  • Make a flaxseed “egg” by mixing together ground flaxseed (3 tbsp) with water (1/4 C). Set aside until the water is absorbed and the flaxseed “egg” has gelled.
  • Shred the zucchini; you need 1 C of shredded zucchini. Lightly pack the zucchini into the measuring cup, but don't overly pack it down.
  • Add the shredded zucchini, flaxseed “egg”, apple sauce (1/2 C), brown sugar (1/2 C), plant-based milk (1/3 C), vegetable oil (1/4 C) and vanilla extract (1 tsp) to a large mixing bowl. Stir or whisk together.
  • Add the whole wheat flour (1 ½ C), cocoa powder (1/3 C), baking powder (1 ½ tsp) and chocolate chips (1/2 C) to the bowl. Stir together. The batter will be fairly thick (easy to scoop, not able to pour).
  • Scoop the muffin batter evenly into 12 prepared muffin liners.
  • Bake for 22 - 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool for a few minutes in the muffin tin before transferring to a cooling rack to cool completely. This is a moist muffin, so they need time to cool completely before eating.


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.


Serving: 1Muffin (12 in recipe) | Calories: 187kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 69mg | Potassium: 193mg | Fiber: 4g | Sugar: 14g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg