Vegan Double Chocolate Zucchini Muffins Recipe
These Vegan Double Chocolate Zucchini Muffins are moist, rich, and packed with wholesome ingredients. Perfect for a healthy breakfast or snack, they combine the nutritious benefits of zucchini with the decadent flavor of dark cocoa and chocolate chunks, all while being completely vegan. The use of flaxseed as an egg substitute and coconut oil ensures these muffins have a tender texture and delightful flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Flax Egg
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
Dry Ingredients
- 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)
Wet Ingredients
- 2 1/2 cups shredded zucchini (about two medium zucchini)
- 1/2 cup coconut (or vegetable) oil, melted
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with cupcake liners or lightly spray it with nonstick cooking spray to prevent sticking.
- Make the Flax Eggs: In a small bowl, whisk together the ground flaxseed and warm water until well combined. Let the mixture sit for at least 5 minutes to thicken into a gel-like consistency, which will act as a vegan egg substitute.
- Prepare the Zucchini: Shred about two medium zucchinis to equal 2 1/2 cups. Place the shredded zucchini on a paper towel and gently press to absorb some of the excess moisture without drying out completely.
- Combine Dry Ingredients: In a large mixing bowl, stir together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and dairy-free dark chocolate chunks. Make sure the ingredients are evenly distributed.
- Mix Wet Ingredients: In another bowl, whisk the prepared flax eggs with the melted coconut oil, granulated sugar, and pure vanilla extract until smoothly combined.
- Combine Wet and Dry Ingredients: Carefully fold the wet ingredient mixture into the dry ingredients, mixing gently to avoid overmixing which can make muffins tough.
- Add the Zucchini: Fold the shredded zucchini into the batter. It may look like a large amount, but it is correct and contributes moisture and tenderness to the muffins.
- Fill Muffin Cups: Scoop the batter evenly into the prepared muffin tin cups, filling each about 3/4 full. You should have enough batter to make exactly 12 muffins.
- Bake: Place the muffin tin in the oven and bake at 425°F (220°C) for 5 minutes. Without removing the muffins, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 14-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Do not squeeze out all the moisture from zucchini; a bit of moisture keeps muffins moist and tender.
- Use dairy-free chocolate chunks to keep the recipe vegan.
- To keep muffins fresh, store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; wrap individually and thaw before serving.
- For a nuttier flavor, you can substitute coconut oil with vegetable oil.
Keywords: vegan muffins, chocolate zucchini muffins, dairy-free, healthy muffins, breakfast muffins, chocolate dessert, plant-based muffin recipe
