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side view of a vegan chocolate zucchini muffin on a bamboo board.
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5 stars (15 ratings)

Vegan Chocolate Zucchini Muffins

Tall, moist, and loaded with chocolate chips, these double chocolate Vegan Chocolate Zucchini Muffins are always a hit with kids and adults. You’ll never even guess there’s fresh zucchini hidden inside!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200kcal
Author: Nora Taylor

Ingredients

  • 1/3 cup vegetable oil
  • 1/2 cup unsweetened soy milk
  • 2 tablespoons ground flaxseeds
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegan chocolate chips plus more for sprinkling on top
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees F and line a standard muffin pan with paper liners. Spray them lightly with oil to prevent any sticking.
  • In a large bowl, add the vegetable oil, soy milk, ground flaxseeds, sugar, and vanilla. Whisk until well combined.
  • Lightly blot the grated zucchini with paper towels to remove excess liquid, and add to the bowl. Stir into the wet mixture.
  • Add the flour and cocoa powder to the wet ingredients, then sprinkle the baking powder, baking soda, and salt on top of the flour. Stir gently with a wooden spoon until just combined, being careful not to over mix the batter, or your muffins will be dense instead of fluffy. Fold in the chocolate chips.
  • Fill the liners 3/4 of the way full, then sprinkle some more chocolate chips on top, if desired.
  • Bake for 20-22 minutes, until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Notes

  1. Gluten-Free: May substitute a gluten free flour mix (I like King Arthur Cup for Cup) or whole wheat pastry flour. 
  2. Oil-Free: Substitute the oil with applesauce.
  3. Consider adding 1/2 cup chopped walnuts for extra crunch.

Nutrition

Serving: 1of 12 muffins | Calories: 200kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 149mg | Potassium: 137mg | Fiber: 3g | Sugar: 20g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg