Healthy Vegan Zucchini Chocolate Muffins

Healthy Vegan Zucchini Chocolate Muffins! A lightly sweetened vegan zucchini muffin made with whole-wheat flour, shredded zucchini and chocolate chunks.

this Recipe

Is it just me, or are we all baking a lot more this year?

My Amazon cart is typically filled with various types of flours and almost every time BL heads to the store, I ask him to look for bread flour. Just in case it’s finally back in stock. 

When my produce drawer was overflowing with zucchini last week, I knew zucchini muffins were on the menu. I originally planned on making a bread, but with a hungry toddler around muffins are a much more practical and easily portioned choice. I can throw a few into a lunchbox when we head out on a walk or hand him one when we are outside playing. 

How to Make Healthy Vegan Zucchini Chocolate Muffins

These vegan zucchini muffins couldn’t be easier to throw together. Mix together a flax egg with flaxmeal and water, then let gel for a few minutes. This process essentially eliminates the egg that’s used in traditional muffins and helps to bind everything together.

As a bonus, the added flax seeds add in healthy ALA omega-3 fatty acids and fiber. 

From there, add in the rest of the wet ingredients, then fold in the dry. Divide into a greased muffin tin and in just 20 minutes you’ve got warm, tender vegan zucchini muffins! 

I couldn’t help but add a handful of chocolate chips to these muffins. Like in my banana chocolate muffins that I shared earlier this year, these lightly sweetened muffins are elevated with a creamy bite of melted chocolate.

You could leave it out completely, but I think it balances the tender zucchini muffin perfectly.

I also call for coconut oil in these muffins; I tend to grab a triple refined oil that doesn’t have a coconut flavor but you are welcome to use an unrefined version for a gentle coconut flavor. The coconut oil adds some solid fat to help with the body of these muffins, but you can sub in another neutral oil or melted butter (or non-dairy butter.)

If you try these healthy vegan zucchini chocolate muffins, make sure to come back and rate it and leave a comment. Seeing you make my recipes makes my day and your feedback helps others! 

Healthy Vegan Zucchini Chocolate Muffins

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: breakfast, bread, baking
• Method: oven
• Cuisine: American
• Diet: Vegan

Description

Healthy Vegan Zucchini Chocolate Muffins! A perfect breakfast, dessert or snack. Lightly sweetened with whole-wheat flour, zucchini and chocolate chips.

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• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: breakfast, bread, baking
• Method: oven
• Cuisine: American
• Diet: Vegan

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: breakfast, bread, baking
• Method: oven
• Cuisine: American
• Diet: Vegan

Scale 1x2x3x

Ingredients

• 2 tablespoons flaxmeal
• 1/4 cup water
• 1 cup shredded zucchini, squeezed of excess moisture
• 1/2 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup + 2 tablespoons non-dairy milk
• 1 cup regular all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup sugar (I tested both cane and coconut sugar– both work!)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup dark chocolate chips

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Instructions

1. In a large bowl, whisk together the flaxmeal with water and stir well. Allow to sit for at least 5 minutes to thicken.
2. Preheat the oven to 350 degrees F, then lightly grease a muffin pan and set aside.
3. Add the zucchini, melted coconut oil, milk and vanilla and stir to combine. Set aside.
4. In another bowl, whisk together the flours, sugar, baking soda, powder and salt until well combined, then add to the wet. Stir until just combined, taking care not to overmix.
5. Fold in the chocolate chips, then fill the prepared muffin tin 2/3 of the way full with batter.
6. Bake for 20 minutes, or until a toothpick comes out clean and muffins are lightly browned on top.
7. Remove from the oven and let cool slightly, then remove the muffins and finish cooling on a cooling rack. Leftovers can be stored in an airtight container for up to 4 days in the fridge. To enjoy again, I recommend reheating slightly in the microwave for 15-20 seconds.

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