Chocolate Zucchini Muffins | Vegan
These vegan, oil-free chocolate zucchini muffins are so good because they combine rich, decadent chocolate with the moistness of zucchini, creating a deliciously healthy treat that’s both satisfying and guilt-free. With no oil and only plant-based ingredients, they’re a perfect choice for a wholesome snack or dessert you simply have to try.
Believe me, I know. When you think of delectable chocolatey muffins, zucchini is not the first thing that comes to mind, but I’m telling you, these are crazy good! If you have a LOT of zucchini and are looking for more healthy vegan zucchini recipes, this Zucchini Oil-Free Bread is pretty amazing too.
Reasons you will love these muffins
- Decadent and Moist: These vegan chocolate zucchini muffins are incredibly moist and rich, thanks to the combination of chocolate and zucchini, making each bite a delightful treat.
- Guilt-Free Indulgence: Made without eggs or dairy, these muffins are a healthier choice that satisfies your chocolate cravings without compromising on taste.
- Hidden Nutrients: The addition of zucchini provides extra moisture and hidden veggies, offering a boost of nutrients while keeping the muffins deliciously soft.
- Easy to Make: With simple ingredients and a straightforward recipe, these vegan chocolate zucchini muffins are quick to prepare, making them a perfect snack or dessert for any occasion.
Ingredients you will need
- Zucchini- Here in North Carolina, zucchini can usually be found in the grocery store year-round. And, if it’s summer, and you happen to have zucchini blowing up your garden, it is a perfect time to make these healthy zucchini muffins to eat and even freeze for later.
- Flour- We use whole wheat flour for even more nutrition.
- Cocoa- Used to provide a rich, chocolatey flavor without adding extra fat or calories, cocoa powder enhances the overall taste and color of the muffins, making them decadently chocolatey.
- Chocolate Chips- We use dairy-free vegan chocolate chips to add more delicious chocolate flavor.
- Applesauce- Adding natural sweetness and moisture while reducing the need for added fats or oils. Applesauce helps to keep the muffins tender and moist. If you can’t find it in your local grocery store, try making your own applesauce with our recipe.
- Plant Milk- To keep this recipe dairy-free, we use almond milk, and other options include soy milk, oat milk, and others. We have a great guide on how to make your own cashew milk that is super simple.
Tips & Substitutions
- Applesauce- If you can’t find it in your local grocery store, try making your own applesauce with our recipe.
- Sweetener- Some people have made this with maple syrup instead of dry sugar. Date sugar and maple sugar are good dry sweetener substitutions.
- Making Gluten-Free- These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those who want to give it a try.
- Switching Pans- If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
How to make chocolate zucchini muffins
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by preheating the oven to 350°F and then getting all of your ingredients together. Make sure to wash the zucchini thoroughly to prepare for use in this muffin recipe.
STEP #2: Grate 1 to 1.5 cups of zucchini that will be used a bit later. Set the grated zucchini to the side while you prepare the batter.
I like to leave the peelings on the zucchini for a number of reasons. Since zucchini is quite watery when grated, having the peeling makes it much easier to hang onto during the grating process. It also adds lots of healthy insoluble fiber.
STEP #3: In a large bowl, whisk together all of the dry ingredients–whole wheat flour, baking soda, baking powder, salt, cocoa powder, and brown sugar. Other options for sweetening are dry sugar or maple syrup.
If you plan to make these with date paste or maple syrup, save those for the wet ingredients in the next step.
STEP #4: In a medium-sized bowl, combine all of the wet ingredients–applesauce, plant milk, vanilla, vinegar, and date paste or maple syrup (if subbing out for the dry sweetener). We have a great homemade sugar-free applesauce recipe if you would like to make your own.
STEP #5: Pour the well-blended wet ingredients into the large bowl with the dry ingredients and stir well. Then fold the chocolate chips and grated zucchini into the batter.
STEP #6: For scooping the batter into a muffin pan, I have found that a trigger-lever ice cream scoop is perfect. It allows you to do this effortlessly without needing to use a spoon or your finger to scrape the spoon with each dollop.
There are a couple of different options for pans. I sometimes use a metal muffin tin pan lined with paper muffin cups, but I have found that the paper sticks to the muffins. Most of the time, I like to use my non-stick silicone muffin pan which allows me to bake without a drop of oil or cooking spray. Simply plop the muffin batter into the cups, place it on a baking sheet for support, and they’re ready to bake.
STEP #7: Place muffin pan in the oven to bake at 350°F for approximately 25 minutes. Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready. Allow them to cool and serve.
Frequently Asked Questions
You can, but if you look at the comments below, some people have suggested that date paste makes the muffins gummy. A better option would likely be date sugar.
Leftover muffins can be stored in an airtight container in the refrigerator for up to a week. They also freeze well.
I use an old-style grater like the one pictured in the article. It’s a smaller cut, if you want to take a peek.
I leave the water in the zucchini rather than patting it dry. The wetness helps the muffins moist.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Chocolate Zucchini Muffins
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cocoa
- 1/2 cup less refined sugar brown sugar, maple syrup, or date sugar
- 1.5 cups applesauce
- 1/2 cup almond milk or other plant milk
- 1 tablespoon vanilla
- 1 teaspoon apple cider vinegar or white vinegar
- 1 full cup grated zucchini
- 3/4 cup or more dairy-free chocolate chips optional
- 1/4 cup chopped walnuts optional
Instructions
- 1. Preheat oven to 350°F.
- 2. In a large bowl, mix together all dry ingredients: whole wheat flour, baking powder, baking soda, cocoa, salt, brown sugar.
- 3. In a medium-sized bowl, combine all of the wet ingredients–applesauce, plant milk, vanilla, vinegar, or maple syrup (if subbing out for the dry sweetener).
- 4. Pour the well-blended wet mixture into the large bowl with dry ingredients.
- 5. Add grated zucchini and chocolate chips to the bowl and mix well.
- 6. Spoon or scoop batter into a nonstick muffin pan. Paper muffin cups are not a good idea because the paper sticks too much.
- 7. Place in oven and bake for 25 minutes.
- 8. Remove from oven, allow to cool, and serve for breakfasts or a snack.
Video
Notes
- Applesauce- If you can’t find it in your local grocery store, try making your own applesauce with our recipe.
- Sweetener- Some people have made this with maple syrup instead of dry sugar. Date sugar and maple sugar are good dry sweetener substitutions.
- Making Gluten-Free- These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those who want to give it a try.
- Switching Pans- If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
- Storage- Leftover muffins can be stored in an airtight container in the refrigerator for up to a week. These muffins also freeze well.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Can the wheat flour be substituted with Chickpea flour or other?
Hi Mary- I think oat flour would be a great gluten-free substitution for the wheat flour.
So so good when you want a snack. My hubby eats SAD so I need to have snacks and desserts ready for myself when he pulls out the bad stuff at night. These are so good and filling, I’m very thankful for you and this recipe!
Hi Judy- Wonderful! So glad that you like the muffins! These are one of my favs too!
I made these for my granddaughter who is a picky eater. Just for her. She saw the batter with the green stuff on the side of the bowl, and asked, ” What’s the stuff….?” I told her it was to help the muffins to be more moist. She loved them, and ate them gratefully. A big thumbs up from her. Literally. So , thank you, Terri. They are even better the next day! I used 1/2 maple syrup and half brown sugar . I doubled the batch and it was so very good! Also, I used half oatmeal flour and half whole wheat. So very good , Terri! Thx!!!
Hi Kim- I’m thrilled that your granddaughter gave this recipe the thumbs up. That’s awesome!
I did the zucchini chocolate muffins going in oven now smells good I varried the recipe with ingredients I had and I’m sure they will be great I like zucchini going to try the bread next
Hi! Thank your for your great recipes. I have found that using date paste makes muffins a little gummy. Any tips? Am I doing something wrong? Thanks!
Hi Susan- Perhaps using date sugar rather than date paste would be a good option. That’s what I usually use when baking.
I have frozen grated zucchini I need to use. Should I squeeze any of the moisture out of it?
Hi Tammy- Yes, I would definitely defrost it and then squeeze all the water out before using it in these muffins. Great idea to freeze it!
Can you substitute the zucchini for bananas instead?
Hi Charlene- This is a great banana version that can be turned into muffins.
Hi! What do you mean by “grate”? My grater has 4 sides, from tiny to large grate size. Also, do you squeeze out the water from the grated zucchini until it’s dry? Thank you!
Hi Janet- I use an old-style grater like the one pictured in the article. It’s a smaller cut, if you want to take a peek. I leave the water in the zucchini rather than patting it dry. The wetness helps the muffins moist.
So easy to make and loved by all – even the non plant-based picky eaters! Used a non-stick muffin pan and they were perfect.
Hi Melissa- I am so happy that you enjoyed these muffins. Thank you for the terrific feedback!
These muffins are awesome. I love anything chocolate. I had them for breakfast but they can pass as dessert! Very easy to make. I used a large muffin pan and cooked them for 25 minutes. I got 9 big muffins! Thanks Teri…it’s a great recipe.
Hi Beverly- I love reading your great review of this recipe! Thanks so much, and I’m glad that you enjoyed them. 🙂
Hi! I have questions about the grated zucchini. First of all, do you mean “finely grated”? Also, should the grated zucchini be squeezed until most of the moisture is gone or is that moisture important for the recipe to be moist enough? thank you!
Hi Janet- There is a picture in the article of my grated zucchini to give you an idea of texture that might help. I don’t squeeze my grated zucchini but keep the moisture for the muffins. Hope you enjoy them!
If I use date paste, how much?
Hi Alle- I have had success using date paste at approximately 1:1 ratio when substituting for sugar in most baking recipes, so 1/2 cup should be about right for this one.