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Vegan Double Chocolate Zucchini Muffins Recipe

★★★★★

4.7 from 58 reviews
  • Author: lilan
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mix Wet Ingredients: Whisk the thickened flax eggs, melted coconut oil, granulated sugar, and vanilla extract together until smooth and well incorporated.
  6. Combine Wet and Dry: Carefully fold the wet ingredients into the dry ingredients, taking care not to overmix to keep the muffins tender.
  7. Add Zucchini: Gently fold in the shredded zucchini; although it seems like a lot, this adds moisture and texture to the muffins.
  8. Fill Muffin Tin: Scoop the batter into the prepared muffin pan, filling each cup about three-quarters full. This recipe yields 12 muffins exactly.
  9. Initial High-Heat Bake: Bake the muffins at 425°F for 5 minutes to help them rise quickly and establish structure.
  10. 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

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Find it online: https://cooklilan.com/vegan-double-chocolate-zucchini-muffins-recipe/