Vegan Double Chocolate Zucchini Muffins Recipe
Introduction
These Vegan Double Chocolate Zucchini Muffins are a delicious way to enjoy a healthy treat without sacrificing flavor. Packed with shredded zucchini and rich dark chocolate chunks, they’re moist, fudgy, and perfect for breakfast or an afternoon snack.
Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
- 2 1/2 cups shredded zucchini (about two medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dairy free dark chocolate chunks (or chips)
- 1/2 cup coconut (or vegetable) oil, melted
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- Step 1: Preheat the oven to 425°F. Line a 12-cup muffin tin with cupcake liners or spray with nonstick spray.
- Step 2: Make the flax “eggs” by whisking together the warm water and ground flaxseed until well combined. Set aside for at least 5 minutes.
- Step 3: Place the shredded zucchini on a paper towel to absorb some of the moisture, but not all.
- Step 4: In a large mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, salt, and dark chocolate chunks.
- Step 5: In another bowl, whisk together the flax eggs, melted coconut oil, sugar, and vanilla extract.
- Step 6: Carefully fold the wet ingredients into the dry ingredients, taking care not to overmix.
- Step 7: Gently fold in the shredded zucchini—you’ll notice there’s a lot, but that’s perfectly fine.
- Step 8: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. This recipe makes 12 muffins.
- Step 9: Bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F without removing the muffins, and bake for another 14 to 15 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Variations
- To prevent soggy muffins, don’t over-squeeze the zucchini; leaving a bit of moisture helps keep the muffins tender.
- For extra texture, try adding chopped nuts like walnuts or pecans in place of some chocolate chunks.
- If you prefer a less sweet muffin, reduce the sugar slightly or substitute with coconut sugar.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free all-purpose blend.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat refrigerated or frozen muffins in the microwave for about 20 seconds for a warm, fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular eggs instead of flax eggs?
Yes, you can substitute flax eggs with 2 regular eggs if you aren’t vegan. This will still yield moist and delicious muffins.
Do I need to peel the zucchini before shredding?
No need to peel the zucchini; the skin adds color, nutrients, and texture to the muffins.
Print
Vegan Double Chocolate Zucchini Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
These Vegan Double Chocolate Zucchini Muffins are a moist, rich treat perfect for a healthy breakfast or snack. Made with shredded zucchini, cocoa powder, and dairy-free chocolate chunks, these muffins combine the goodness of vegetables with indulgent chocolate flavor. Using flaxseed as an egg substitute, these muffins are completely vegan and feature a tender crumb with a luscious chocolate taste.
Ingredients
Wet Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
- 1/2 cup coconut (or vegetable) oil, melted
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
Main Ingredients
- 2 1/2 cups shredded zucchini (about two medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dairy free dark chocolate chunks (or chips)
Instructions
- Preheat Oven: Preheat the oven to 425°F. Line a 12-cup muffin tin with cupcake liners or spray with nonstick spray to prepare for baking.
- Prepare Flax Eggs: Whisk together the warm water and ground flaxseed until well combined. Set this mixture aside for at least 5 minutes to thicken. This acts as a vegan egg substitute.
- Drain Zucchini: Place the grated zucchini on a paper towel to absorb some of the moisture, but not all, to maintain the batter’s consistency and prevent sogginess.
- Mix Dry Ingredients: In a large mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, salt, and dark chocolate chunks until evenly combined.
- Mix Wet Ingredients: Whisk the thickened flax eggs, melted coconut oil, granulated sugar, and vanilla extract together until smooth and well incorporated.
- Combine Wet and Dry: Carefully fold the wet ingredients into the dry ingredients, taking care not to overmix to keep the muffins tender.
- Add Zucchini: Gently fold in the shredded zucchini; although it seems like a lot, this adds moisture and texture to the muffins.
- Fill Muffin Tin: Scoop the batter into the prepared muffin pan, filling each cup about three-quarters full. This recipe yields 12 muffins exactly.
- Initial High-Heat Bake: Bake the muffins at 425°F for 5 minutes to help them rise quickly and establish structure.
- Reduce Temperature and Continue Baking: Without removing the muffins, reduce the oven temperature to 350°F and bake for an additional 14-15 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Pressing some moisture out of the zucchini is important to avoid soggy muffins while retaining enough moisture for texture.
- Be careful not to overmix the batter to maintain a tender crumb.
- Using dairy-free dark chocolate chunks ensures the recipe remains vegan.
- If you prefer, you can substitute coconut oil with vegetable oil for a more neutral flavor.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: vegan muffins, chocolate zucchini muffins, dairy-free muffins, healthy chocolate muffins, plant-based muffins
