Delicious and indulgent Double Chocolate Zucchini Muffins. These easy muffins can be made in just 35 minutes for a chocolate-filled, zucchini-packed, dairy and egg-free sweet treat.
Is your zucchini growing wild yet?
If not, any day now, that zucchini in your garden is going to start popping up and when it does, it will do so ferociously. From now until the end of August you will have more zucchini than you need. It is my job to make sure you are equipt with all the zucchini recipes you can handle. From salads to zoodles, and even desserts, I’ve got you covered, my friends.
But before we get too ahead of ourselves, let’s take a look at why you are here today. Why, it’s these ultra-moist, double chocolate zucchini muffins, of course.
As a retired professional baker and 12 years (and counting!) vegan, I make it my goal to make recipes for this blog that are fool-proof. That means recipes with simple-to-follow steps and no weird or hard-to-find ingredients. And these muffins fit that bill exactly!
Wanna know how to make these chocolate zucchini muffins? Let’s take a look
How to make Chocolate Zucchini Muffins
Step One – Combine your ingredients
In a small bowl combine your flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. In a separate bowl whisk together your wet ingredients. That’s your oil, sugars, apple sauce, milk, and vanilla extract.
Step Two – Shred the zucchini
Using the shredding attachment of your food processor or handheld grater, shred the zucchini. Add the zucchini to your wet ingredients and combine
Step Three – Combine wet and dry ingredients
Add the wet ingredients to the dry ingredients and gently mix in until the flour is evenly hydrated. Gently fold in the chocolate chips.
Step Four – Bake the vegan zucchini muffins
Generously spray a muffin tin. Fill each muffin mold 3/4 of the way full and bake for 25 minutes.
That’s it. It really doesn’t get much easier than that!
What makes these Chocolate Zucchini Muffins the best?
Similar to my zucchini bread, these muffins are incredibly moist. Zucchini, my friends, works as automatic egg replacer meaning there are no weird or hard to find ingredients in this recipe.
Additionally, this is also a very straight-forward recipe. Some quick breads can be a bit tricky with textures and baking times, but these chocolate zucchini muffins are nearly fool-proof and can be thrown together in just about 10 minutes. Whip it up, throw it in the oven, then sit back and relax.
And these chocolate zucchini muffins are a great use for all that excess zucchini you’re gonna have growing wild in your garden pretty soon. Save this recipe for when you tired of eating zucchini noodles every night for dinner.
Oh, and of course, they are bursting with chocolate flavor in every bite for a veggie-packed muffin that tastes just like a brownie.
Tips and Tricks for making the perfect vegan zucchini muffins:
- Do not over-mix the batter. Mix until the wet and dry ingredients are just combined to prevent extra gluten from forming, making the pastries gummy. A few lumps are okay.
- Generously spray your muffin tins or use cupcake holders to ensure the muffins don’t stick to the pan.
- Let the muffins cool 10 minutes in the muffin tin before flipping them onto a wire cooling rack to cool completely. Otherwise, they may break apart as they finish setting.
- Consider swapping out chocolate chips for walnuts for a walnut chocolate zucchini muffin.
- Store uneaten muffins in an airtight container at room temperature for up to 3 days. Ore store them in the freezer for up to one month. Just pull them out the night before to let them thaw completely before chowing down.
So don’t let that zucchini go to waste! Make sure to whip up a batch of these Double Chocolate Zucchini Muffins today.
And make sure to check out all my vegan zucchini recipes here.
- 1 1/2 cup zucchini, shredded (about 1 large zucchini)
- 1 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup apple sauce, unsweetened
- 1/4 cup non-dairy milk, I use soy
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips
Preheat your oven to 350 F. Lightly spray a standard muffin tin and set aside
With a handheld grater or in your food processor with the shredder attachment, shred your zucchini and set aside.
In a medium bowl combine flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together oil and both sugars. Add apple sauce, milk, and vanilla extract. Stir to combine. Fold in shredded zucchini.
Add the wet ingredients to dry and mix until the dry ingredients are fully incorporated and a uniform batter has formed. Fold in chocolate chips.
Evenly scoop batter into the prepared muffin tin. The batter should be nearly to the top. Bake for 20-25 minutes until a knife inserted in the middle come out clean.
Remove from oven and let the cake cool for 10 minutes before flipping it out onto a wire cooling rack to let cool all the way.
These muffins can be stored in the freezer for up to 1 month.