Chocolate Zucchini Muffins
Healthy chocolate zucchini muffins are made with wholesome ingredients and absolutely no eggs or dairy which makes them completely vegan and delicious!
Servings: 15 muffins
Calories: 214kcal
Equipment
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
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful. You will also find the most frequently asked questions and answers.
- 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
Calories: 214kcal | Carbohydrates: 42g | Protein: 4g | Fat: 4g | Fiber: 3g | Sugar: 24.5g