Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Healthy Vegan Zucchini Chocolate Muffins! A lightly sweetened vegan zucchini muffin made with whole-wheat flour, shredded zucchini and chocolate chunks.
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.
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!Print
Healthy Vegan Zucchini Chocolate Muffins! A perfect breakfast, dessert or snack. Lightly sweetened with whole-wheat flour, zucchini and chocolate chips.
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK
(one comment) leave a comment
These look amazing! Can they be frozen?