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moist chocolate zucchini muffins

Vegan Chocolate Zucchini Muffins.

Kelly Roenicke
Vegan chocolate zucchini muffins - these are rich, chocolatey, and a delicious way to use up garden zucchini!
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine Dairy Free, vegan.
Servings 12
Calories 190 kcal

Ingredients
 
 

Instructions
 

  • 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!

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.
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can also freeze these - they should stay fresh in the freezer for about 3 months.

Nutrition

Calories: 190kcalCarbohydrates: 34gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 319mgPotassium: 93mgFiber: 3gSugar: 20gVitamin A: 210IUVitamin C: 1.8mgCalcium: 20mgIron: 1.4mg
Keyword moist, simple
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