What better way to use your garden zucchini than in chocolate zucchini muffins? This may seem like a strange combination but if you haven't yet tried zucchini in a baked dessert... now is your chance! The moisture content in the zucchini creates a deliciously moist and tender crumb while the chocolate masks the flavour of the summer squash. You will be hard-pressed to even notice the sneaky ingredient in these vegan chocolate zucchini muffins.
Deliciously rich and chocolatey
A tender and moist crumb
Ready in 35 minutes with simple pantry ingredients
Oil-free
And you will hardly be able to detect the secret summer squash in here!
Ingredients For Vegan Chocolate Zucchini Muffins
These vegan chocolate zucchini muffins are simple to make with pantry friendly ingredients.
There are really only two swaps that deviate from a traditional muffin:
- I use a "flax egg" in place of a chicken's egg. Ground flaxseed meal is mixed with water and left to thicken into a gloopy binder.
- Applesauce instead of oil or butter. I like using applesauce as an oil substitute but you can certainly use melted plant-based butter or vegetable oil for a richer flavour.
Otherwise, the ingredients for these muffins are quite standard. (I like to sneak in a little bit of whole wheat flour for a touch of extra nutrition but these muffins can be made entirely with all purpose flour if desired).
The star ingredient is, of course, the zucchini!
- There is no need to peel your zucchini.
- Simply wash it well and then slice off the stem and bottom ends.
- Shred the zucchini using the shredder attachment on a food processor or by using a box grater.
Method
These vegan zucchini muffins can be made in 35 minutes or less!
- Start by making the flax egg. In a medium sized bowl, combine 1 tablespoon ground flaxseed and 3 tablespoon water. Set aside to thicken for 5 minutes.
- Meanwhile, shred the zucchini and measure out 1 packed cup or 120 grams.
- In a large bowl, mix the dry ingredients.
- Whisk the wet ingredients into the thickened flax egg.
- Add the wet ingredients plus the shredded zucchini to the dry ingredients and gently fold to combine. With nearly all of the flour incorporated, add the chocolate chips. Finish folding the ingredients together until no more flour is visible.
- Spoon the batter into greased muffin cups until they are ¾ full and top with a few more chocolate chips.
- Bake for 20-22 minutes!
Recipe Cost For Vegan Chocolate Zucchini Muffins
These homemade vegan chocolate zucchini muffins cost us just under $6 Canadian to make. This recipe makes 12 smaller homemade style muffins which means they are about 50 cents per muffin.
My two main swaps for this recipe actually end up being thrifty options.
- The ground flaxseed only costs me about 2 cents compared to at least 50 cents for 1 chicken egg.
- The applesauce costs me about 50 cents compared to around 1 dollar for oil or dairy butter.
So, making these chocolate zucchini muffins plant-based might actually save you a few cents.
Let me know in the comments below if you try these delicious chocolate zucchini muffins! I have a feeling you might love my Oil-Free Vegan Sweet Potato Bread too or my Quick Chocolate Avocado Pudding!
Print
Easy Vegan Chocolate Zucchini Muffins (Oil-Free)
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Vegan
Description
An easy vegan chocolate zucchini muffin recipe ready in 35 minutes. Moist, tender and fudgy... you'll be surprised there's zucchini in here!
Ingredients
- 1 flax egg (1 tbsp ground flaxseed, 3 tbsp water)
- 1 cup all-purpose flour
- ½ cup whole wheat flour (sub more all-purpose flour if desired)
- ½ cup unsweetened cocoa powder, sifted
- ½ cup cane sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp espresso powder, optional
- ½ tsp sea salt
- ½ cup applesauce (can use canola oil/melted vegan butter)
- ½ cup plant based milk
- 1 tsp pure vanilla extract
- 1 cup zucchini, shredded & packed (120 g)*
- ½ cup chocolate chips, dairy-free (plus more for topping)
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat your oven to 350 F and grease a 12 cup muffin tin with plant-based butter.
- Start by making the flax egg. In a medium sized bowl combine 1 tablespoon ground flaxseed and 3 tablespoon water. Stir and set aside to thicken for 5 minutes.
- Meanwhile, shred the zucchini using a shredder attachment on a food processor or a box grater. There is no need to peel the zucchini just slice off the stem and bottom ends. Measure out one cup of packed shredded zucchini or 120 grams and set aside.
- In a large bowl, mix the dry ingredients. Add the flours (feel free to use entirely all-purpose flour or whole wheat flour if desired). Sift the cocoa powder into the flour and add the sugar, baking powder, baking soda, optional espresso powder, and salt.
- To the bowl with the flax egg, add the remaining wet ingredients. Whisk the applesauce or oil, milk, and vanilla extract with the flax egg.
- Pour the wet ingredients into the dry ingredients, add the shredded zucchini, and fold gently with a wooden spoon to combine. Just before all of the flour has been incorporated add the chocolate chips and finish folding the ingredients together until no more flour is visible. (If using all whole wheat flour you may find you need an extra tablespoon or two of milk if the batter is too dry).
- Spoon the batter into the greased muffin tin filling each cup ¾ of the way full. Top with a few more chocolate chips.
- Bake for 20-22 minutes until dry on top and a toothpick inserted in the centre comes out dry. (You will likely have a bit of chocolate from the chocolate chips on the toothpick but you should not have any wet batter).
- Allow to cool in the muffin pan for 10-15 minutes then transfer the muffins to a wire rack to cool completely.
- Cooled muffins will last well on the counter for up to 3 days in a sealed container and up to a week in the fridge. Frozen muffins will last well for 2-3 months in a well sealed freezer safe bag or container.
Notes
Approximate Cost: Under $6 for 12 muffins or roughly 50 cents each.
For larger bakery style muffins you can try doubling the recipe and using two muffin pans so the muffins can be spaced apart and given more room to expand. You will likely need to increase the oven time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
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