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.
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Servings: 12 muffins
Calories: 207kcal
Ingredients
- 1 ½ cup zucchini, shredded (about 1 large zucchini)
- 1 ¼ cup all-purpose flour
- ¼ cup cocoa powder
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ tsp cinnamon
- ¼ cup canola oil
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup apple sauce, unsweetened
- ¼ cup non-dairy milk, I use soy
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips
Instructions
- Preheat your oven to 350 F. Generously spray a standard muffin tin and set aside
- With a handheld grater or in your food processor with the shredder attachment, shred your zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini.
- 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.
Video
Notes
Serving and Storing - Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Recipe Tips
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Squeeze out the excess liquid of the zucchini to prevent your batter from becoming too wet.
- Generously spray your muffin tins or use cupcake holders to ensure the muffins don't stick to the pan.
Nutrition
Calories: 207kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 209mg | Potassium: 169mg | Fiber: 1g | Sugar: 21g | Vitamin A: 50IU | Vitamin C: 3.1mg | Calcium: 59mg | Iron: 1.6mg