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
Units
Scale
- 1 flax egg (1 tbsp ground flaxseed, 3 tbsp water)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (sub more all-purpose flour if desired)
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 cup cane sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp espresso powder, optional
- 1/2 tsp sea salt
- 1/2 cup applesauce (can use canola oil/melted vegan butter)
- 1/2 cup plant based milk
- 1 tsp pure vanilla extract
- 1 cup zucchini, shredded & packed (120 g)*
- 1/2 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 tbsp ground flaxseed and 3 tbsp 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
