Vegan chocolate zucchini muffins are light and fluffy, and so decadent with chocolate chunks on top. These are a wonderful breakfast or dessert to try this summer!
Zucchini…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.
Whether it’s traditional zucchini muffins, or zucchini spice cake, or these chocolate zucchini muffins, there’s always some kind of zucchini dessert to eat at our house.
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!
Can you make zucchini muffins without eggs?
Yes, these are so light and fluffy, even without eggs! A little applesauce helps bind these muffins together without making them heavy.
Can you taste or see the grated zucchini in these muffins?
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.
How do you make vegan chocolate zucchini muffins?
- You’ll need to grate some zucchini, and set it aside
- Mix up the muffin batter, then add the grated zucchini.
- Stir well, then pour the batter into a muffin pan, and top with dairy free chocolate chunks.
- Bake at 350 degrees for about 20 minutes. That’s all there is to it!
These vegan chocolate zucchini muffins are:
- perfect for using up those summer zucchini
- great for packing in lunches
- yummy with a cup of tea or coffee
If you make these, or any of my other recipes, be sure to share on Instagram and tag me @prettybeeblog! I love to see what you’re making!
Disclosure: This post contains affiliate links.
Vegan Chocolate Zucchini Muffins.
Vegan chocolate zucchini muffins - these are rich, chocolatey, and a delicious way to use up garden zucchini!
Ingredients
- 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 â…› cups water
- ¼ cup vegan buttery spread melted
- â…“ cup dairy free chocolate chunks optional
Instructions
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Preheat oven to 350 degrees. Line a muffin tin with parchment paper liners.
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Mix all the dry ingredients in a large bowl.
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Add the wet ingredients, and stir well.
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Stir in the grated zucchini. Add the chocolate chunks and stir.
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Fill muffin cups ¾ of the way full. Bake at 350 degrees for 20 minutes. Let cool then enjoy!
Recipe Notes
You can use gluten free flour if you like - just use a lighter blend, like my homemade gluten free flour mix.
You can also use some oat flour or almond flour - just use a ½ cup, and then a cup of spelt flour or gluten free flour.
These are also so good with vanilla ice cream. Â Maybe not as a breakfast item, but you can decide on that. :) I’ve never said no to a chocolate breakfast.
This recipe was originally published in September 2013. It has been updated with new photos and an improved recipe.
Katie
Delicious recipe!
Karen
Can regular flour be used in this recipe? Would I reduce by 1/2 cup?
Kelly Roenicke
You can use regular all-purpose flour in an equal amount!
Joan Bowden
Do these muffins freeze well?
Kelly Roenicke
I haven’t tried that, but I think it would be fine if you wrapped them in waxed paper and then stored in a freezer ziploc bag.
Katie
Delicious recipe!
Jacki
How much chocolate chips? It wasn’t listed in the ingredients
afinninthekitchen
You know how everybody semi-complains about an excessive amount of zucchini from their gardens? Yeah, I wish that was me, then I could make something like this! These look incredibly moist and delicious!