Double Chocolate Zucchini Muffins
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.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
4.84 from 12 votes
Stack of Chocolate Zucchini Muffins
Course: bread
Cuisine: Vegan
Keyword: Chocolate Zucchini Muffins
Servings: 12 muffins
Calories: 207 kcal
Author: Sarah McMinn
Ingredients
Instructions
  1. Preheat your oven to 350 F. Lightly spray a standard muffin tin and set aside

  2. With a handheld grater or in your food processor with the shredder attachment, shred your zucchini and set aside.

  3. In a medium bowl combine flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.

  4. In a separate bowl, whisk together oil and both sugars. Add apple sauce, milk, and vanilla extract. Stir to combine. Fold in shredded zucchini.

  5. 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.

  6. 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.

  7. 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.

Recipe Notes

These muffins can be stored in the freezer for up to 1 month. 

Nutrition Facts
Double Chocolate Zucchini Muffins
Amount Per Serving
Calories 207 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 209mg9%
Potassium 169mg5%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 50IU1%
Vitamin C 3.1mg4%
Calcium 59mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.