Vegan chocolate zucchini muffins are light and fluffy, and so decadent with chocolate chunks on top. If you love chocolate, you are going to love these muffins. These are a wonderful breakfast or dessert to try this summer!
Can you ever have too much of a good thing?
Well, if you have a garden, once you get to a certain point in the summer, you might say yes! You can have too much zucchini.
I know we often have a countertop that’s overflowing with them, and that’s when I start baking in earnest.
I find that adding shredded zucchini cake or muffins helps seal in the moisture, and prevents them from drying out. These chocolate muffins are so tender and delicious – you’d never guess that they’re egg free and allergy friendly!
- Flour – I used white spelt flour in this recipe, but you can also use all-purpose flour. Even whole wheat flour should work well here.
- Vegan Buttery Spread – I like using melted vegan buttery spread in muffins and cupcakes. But you could also use melted coconut oil or organic canola oil if you prefer.
- Zucchini – I prefer to grate the zucchini by hand so that it blends into the batter more easily. Sometimes with a food processor the zucchini shreds are a little larger, and that may not be as desirable.
- Sugar – This recipe calls for both organic cane sugar and light brown sugar. You could also use dark brown sugar or coconut sugar if you like.
Step by Step Instructions
- First, you’ll need to grate some zucchini, and set it aside.
- Whisk together the dry ingredients, then add the wet ingredients. Mix together, then add the grated zucchini.
- Stir well to combine.
- Spoon the batter into a muffin pan, and top with dairy free chocolate chunks.
- Bake at 350 degrees F for about 20 minutes.
Yes, these are so light and fluffy, even without eggs! A little applesauce helps bind these muffins together without making them heavy.
Nope! I grate the zucchini by hand, and it can’t be detected in the baked muffins. My sons eat these without any complaints!
If you use a food processor to grate the zucchini, it’s possible the shreds may be longer, and they might be more visible.
You can store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can also store these in the freezer if you like. They should stay fresh in the freezer for up to three months.
Disclosure: This post contains affiliate links.
Vegan Chocolate Zucchini Muffins.
- 1 ½ cups white spelt flour You can use gluten free flour if you wish.
- ½ cup unsweetened cocoa powder
- ½ cup brown sugar lightly packed
- ½ cup organic cane sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated zucchini about 1-2 small zucchini
- 2 Tablespoons unsweetened applesauce
- 1 ⅛ cups water
- ¼ cup vegan buttery spread melted
- ⅓ cup dairy free chocolate chunks optional
- Preheat oven to 350 degrees. Line a muffin tin with parchment paper liners.
- Mix all the dry ingredients in a large bowl.
- Add the wet ingredients, and stir well.
- Stir in the grated zucchini. Add the chocolate chunks and stir.
- Fill muffin cups ¾ of the way full. Bake at 350 degrees for 20 minutes. Let cool then enjoy!
This recipe was originally published in September 2013. It has been updated with new photos and an improved recipe.