Healthy chocolate zucchini muffins are made with wholesome ingredients and absolutely no eggs or dairy which makes them completely vegan and delicious!
2. In a large bowl, mix together all dry ingredients: whole wheat flour, baking powder, baking soda, cocoa, salt, brown sugar (if using).
3. 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).
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.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for making this muffin recipe
Don’t skimp on the large bowl size. I love having enough room to combine the dry and wet ingredients with plenty of stirring room.
These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
Test the doneness of the muffins after 20-25 minutes with a toothpick inserted into the middle of one. When the toothpick comes out clean, they are ready.
If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
Leftover muffins can be stored in an airtight container in the refrigerator for up to a week. These muffins also freeze well.