You’d never guess these incredibly moist 100% whole grain Vegan Chocolate Zucchini Muffins have zero oil and are packed with veggies! Whip up a batch for easy healthy breakfasts on-the-go.
It’s zucchini season, yo!
How are you celebrating? Fritters? Pie? Pancakes? Chocolate Zucchini Banana Bread? I’m here for it.
Muffins are my favorite thing to make for easy grab-and-go snacks during the week. Like before a workout when I have a hankering for something chocolatey. Or after dinner when I again, have a hankering for something chocolatey.
Or for breakfast when, ya know. Chocolate.
I used to make Happy Herbivore’s Chocolate Zucchini Muffins alllll the time back in college. Such a staple!
All I know is having a boatload of zucchini, ripe nanners, and whole wheat pastry flour on hand made it all just so meant to be. I knew I wanted them to have a bit less sugar, so why not nix the almond milk and applesauce and triple the banana?
And since they’re oil-free, why not substitute some of the pastry flour for almond meal? Because…MOISTURE.
How to Make Chocolate Zucchini Muffins
Use extra ripe bananas! The ripest bananas you have will get you the most natural sweetness bang for your buck. Mine were pretty much black.
A bit of coconut sugar helps round out the cocoa powder.
Add filling fiber and antioxidants with whole wheat pastry flour while keeping the texture of this healthy muffin recipe light and fluffy. It also makes the flavor less “wheaty,” but regular whole wheat flour and of course all purpose flour works fine, too. I would recommend this flour to make it gluten-free.
Since this recipe is oil-free, the almond flour adds the perfect amount of moisture.
Add chocolate chips for the maximum chocolate flavor! You could also use walnuts or leave them out completely, but that’s not living now is it? I get the big bag from Costco (you can buy them on Amazon, too).
Tools to Make Vegan Chocolate Zucchini Muffins:
- I love this easy to clean muffin tin. I also have this one with a convenient lid for storage or transport!
- These silicone baking cups are a LIFE SAVOR. They make clean up a breeze. No more scrubbing the muffin tin!
- Muffin scoop for easy portioning.
- Genius two-sided measuring spoons that stay together in the drawer and take up less space.
When I took these beauties out of the oven, I was worried they wouldn’t be as good as the original. I worried they’d be too wet or too dry. OH NO.
They were BETTER. I immediately texted my fiancé (ahhh, what a word!) and told him how I’d just laid mouth on the best muffin I had ever made. I told him he should hurry his hiney over here to try one while they were hot and melty.
Really living my best life over here.
I love that good food can take you to another place. Like music.
Go ahead. Let these divine muffamillions take you to the moon!
PrintVegan Chocolate Zucchini Muffins (Oil Free!)
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 1x
- Category: Snack, Dessert
You’d never guess these incredibly moist 100% whole grain Vegan Chocolate Zucchini Muffins have zero oil and are packed with veggies! Whip up a batch for easy healthy breakfasts on-the-go.
- 1 cup whole wheat pastry flour
- 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/3 cup coconut sugar
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 small over-ripe bananas, mashed
- 1 heaping cup grated zucchini (don’t squeeze water out)
- 1 tbsp almond milk
- 1 tsp vanilla extract
- 1/4 cup chocolate chips (I used mini) + more for topping
- Preheat oven to 350F. Grease muffin tin/line with silicone baking cups and set aside.
- Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring until combined.
- Place bananas in a large mixing bowl and mash with a fork. Add zucchini and almond milk, and vanilla.
- Pour half of dry mixture into wet mixture stirring just until combined. Repeat with the rest of the dry mixture. Fold in chocolate chips.
- Fill sprayed muffin tin evenly with batter (I use a muffin scoop). Top each muffin with additional chocolate chips.
- Bake for about 20-22 minutes, or until set. Cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!
Did You Make This Recipe?
Let me know by leaving a review or tagging @hummusapien on Instagram!
What kind of chocolate chips do you use?
Thank you for the recipes and ideas- you are so creative!
Awww thanks! I just used mini semi-sweet chocolate chips that were Kroger brand. I love Trader Joe’s chocolate chips too!
We loved these!…except my banana-adverse son. Do you think anything could be used in place? Applesauce?
You could try pumpkin or applesauce but add more sweetener!
What kind of chocolate chips do you use?
Thank you for the recipes and ideas- you are so creative!
Awww thanks! I just used mini semi-sweet chocolate chips that were Kroger brand. I love Trader Joe’s chocolate chips too!
Hi! This looks so yummy and meets …..almost…. all my dietary restrictions. I need to make this totally grain free. To replace the cup of wheat flour—any idea how to substitute with coconut and/or more almond flour?
Try almond meal and let me know how they turn out! I’d leave out the almond milk and keep it a scant cup of zucchini. Maybe bake a bit longer? Hopefully they work well!
Hi! This looks so yummy and meets …..almost…. all my dietary restrictions. I need to make this totally grain free. To replace the cup of wheat flour—any idea how to substitute with coconut and/or more almond flour?
Try almond meal and let me know how they turn out! I’d leave out the almond milk and keep it a scant cup of zucchini. Maybe bake a bit longer? Hopefully they work well!
Would I need to make any changes to bake it into a loaf instead? Looks delicious
Would I need to make any changes to bake it into a loaf instead? Looks delicious
The stars are definitely aligned when your baking experiments come out perfect on the first try…at least for me haha! Can’t wait to try these! Might try to make then gluten free.
The stars are definitely aligned when your baking experiments come out perfect on the first try…at least for me haha! Can’t wait to try these! Might try to make then gluten free.
I can’t wait to sink my teeth into one of these beauties!! Nothing like chocolate to make you feel better about yourself. 🙂
I can’t wait to sink my teeth into one of these beauties!! Nothing like chocolate to make you feel better about yourself. 🙂
These are awesome muffins. When it cools down here in Austin, I am cooking up a batch.
These are awesome muffins. When it cools down here in Austin, I am cooking up a batch.
Perfect muffins on the first try. Girl that is a good day. And I love that you don’t have to squeeze the water out of the zucchini. That alone makes this recipe a winner!!
Perfect muffins on the first try. Girl that is a good day. And I love that you don’t have to squeeze the water out of the zucchini. That alone makes this recipe a winner!!
Just saw somebody else’s recipe for zucchini chocolate bundt cake (with eggs and oil), calculated the calories on myfitnesspal, and then decided to back the eff up. So happy that I ran across this recipe just 10 minutes later!
Just saw somebody else’s recipe for zucchini chocolate bundt cake (with eggs and oil), calculated the calories on myfitnesspal, and then decided to back the eff up. So happy that I ran across this recipe just 10 minutes later!
Soooooo how many of these would you say that I should eat to help out my daily fruit and veggie quota? All of them? Yeeep. Sounds good to me
Whole batch. No question!!
Soooooo how many of these would you say that I should eat to help out my daily fruit and veggie quota? All of them? Yeeep. Sounds good to me
Whole batch. No question!!
Just made these. So yummy! I ate three in a row! I baked them for 30 minutes, and they were still not 100% set. Did I use too much banana??
Hmmm my bananas were small! Maybe use 2 next time?
Just made these. So yummy! I ate three in a row! I baked them for 30 minutes, and they were still not 100% set. Did I use too much banana??
Hmmm my bananas were small! Maybe use 2 next time?
Made these today and they were delicious! I had to reassure my husband they were healthy. 🙂
Thanks for a great recipe!
Do you refrigerate them, or leave them on the counter?
★★★★★
Aww I’m so glad! Love it when it’s hubs-approved 🙂 I stored them in an air-tight container in the fridge and microwaves before eating for melty chocolate chips but they would be fine on the counter for a couple days I’d say.
Substituted spelt flour and buckwheat flour because it’s what I had and also used whole milk….2.5 med-large bananas…..and wow, they are very good!!!!! Somehow have a cakelike consistency?!?! Thanks!!!!
So glad it worked!
Made these today and they were delicious! I had to reassure my husband they were healthy. 🙂
Thanks for a great recipe!
Do you refrigerate them, or leave them on the counter?
★★★★★
Aww I’m so glad! Love it when it’s hubs-approved 🙂 I stored them in an air-tight container in the fridge and microwaves before eating for melty chocolate chips but they would be fine on the counter for a couple days I’d say.
This recipe looks amazing =) Thanks for sharing.
Thanks lady! Enjoy!
This recipe looks amazing =) Thanks for sharing.
Thanks lady! Enjoy!
I don’t see vanilla in the recipe, is 1 Tbsp the correct amount of almond milk?
Oops–fixed! Yep!
I don’t see vanilla in the recipe, is 1 Tbsp the correct amount of almond milk?
Oops–fixed! Yep!
Are the mini chocolate chips vegan ?
Yep!
Are the mini chocolate chips vegan ?
Yep!
What can I sub in for almond meal?
You could try more whole wheat flour! I’m not sure if they’ll be as moist, though.
What can I sub in for almond meal?
You could try more whole wheat flour! I’m not sure if they’ll be as moist, though.
They look super. 🙂 But do you taste the bananas?
They look super. 🙂 But do you taste the bananas?
I’ve been making these for a while now and thought I’d let you know this is one of my family’s favorite recipies! My husband and toddler love them – and I love that it gets them to eat some extra veggies. 🙂 Thanks for this amazing recipe!
★★★★★
I’ve been making these for a while now and thought I’d let you know this is one of my family’s favorite recipies! My husband and toddler love them – and I love that it gets them to eat some extra veggies. 🙂 Thanks for this amazing recipe!
★★★★★
Another winner Alexis!! Question about the nanners vs applesauce.. is there really that big of difference in sugar ? I kinda thought they were somewhat interchangeable?i don’t always have ripe bananas, there were 3 calling my name at the grocery -score !!
Bananas have more sugar than apples 🙂 1/2 cup of applesauce has about 18g sugar versus 1/2 cup banana has around 27g. Depends on the recipe but the banana adds great flavor here! I haven’t tried them with applesauce but let me know if you do 🙂
Oh yeah that makes sense 🙂 if I don’t have bananas on hand, could I use applesauce and maybe add a little maple syrup ?
Thanks !!:)
Ya! Or maybe some granulated sugar 😉
Another winner Alexis!! Question about the nanners vs applesauce.. is there really that big of difference in sugar ? I kinda thought they were somewhat interchangeable?i don’t always have ripe bananas, there were 3 calling my name at the grocery -score !!
Bananas have more sugar than apples 🙂 1/2 cup of applesauce has about 18g sugar versus 1/2 cup banana has around 27g. Depends on the recipe but the banana adds great flavor here! I haven’t tried them with applesauce but let me know if you do 🙂
Oh yeah that makes sense 🙂 if I don’t have bananas on hand, could I use applesauce and maybe add a little maple syrup ?
Thanks !!:)
Ya! Or maybe some granulated sugar 😉
These are amazing!! I used oat flour rather than the recommended flour, 1/4 cup coconut sugar rather than 1/3, and 100% cacao unsweetened chips. The results were out of this world. Thanks for the recipe
★★★★★
Awesome! Love your spin on it.
These are amazing!! I used oat flour rather than the recommended flour, 1/4 cup coconut sugar rather than 1/3, and 100% cacao unsweetened chips. The results were out of this world. Thanks for the recipe
★★★★★
Awesome! Love your spin on it.
How much mashed banana would you say this mesures out to be ? My muffins seem to be too wet and undercooked in the middle. 🙁
I’d say 1-1/2 cups. I always check my muffins with a fork before taking out of the oven so when it doubt just bake longer! Enjoy 🙂
How much mashed banana would you say this mesures out to be ? My muffins seem to be too wet and undercooked in the middle. 🙁
I’d say 1-1/2 cups. I always check my muffins with a fork before taking out of the oven so when it doubt just bake longer! Enjoy 🙂
I have made so many different types of healthy muffins, breads and cookies and normally they are good but my kids are like “ehhh…they’re okay”.
These are by far the best healthy muffin I have ever made. My kids loved them and so did my husband and I. I made no changes to the recipe, they turned out perfect! We took them camping but they are now my go to healthy muffin recipe.
★★★★★
I have made so many different types of healthy muffins, breads and cookies and normally they are good but my kids are like “ehhh…they’re okay”.
These are by far the best healthy muffin I have ever made. My kids loved them and so did my husband and I. I made no changes to the recipe, they turned out perfect! We took them camping but they are now my go to healthy muffin recipe.
★★★★★
Hey, Alexa! (I’m totally kidding — I read your confessions of a dietician post) *clears throat* Alexis,
I love this recipe! I’m a lactose free, vegetarian gal, so I am always looking for vegan recipes like this! However, after losing 15 lbs in my first trimester of pregnancy, I’m trying to gain it back. Therefore, I unskinified this recipe like so:
1 cup whole wheat pastry flour
¼ cup high calorie protein powder
¼ cup cocoa powder
⅓ cup brown sugar
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
½ tsp cinnamon
3 mashed bananas
1/4 cup avocado oil
1 tbsp almond milk
1 tsp vanilla extract
¼ cup chocolate chips (I used mini) + more for topping
They’re great healthy weight gain muffins! Thanks for the fab recipe, as always,
Hey, Alexa! (I’m totally kidding — I read your confessions of a dietician post) *clears throat* Alexis,
I love this recipe! I’m a lactose free, vegetarian gal, so I am always looking for vegan recipes like this! However, after losing 15 lbs in my first trimester of pregnancy, I’m trying to gain it back. Therefore, I unskinified this recipe like so:
1 cup whole wheat pastry flour
¼ cup high calorie protein powder
¼ cup cocoa powder
⅓ cup brown sugar
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
½ tsp cinnamon
3 mashed bananas
1/4 cup avocado oil
1 tbsp almond milk
1 tsp vanilla extract
¼ cup chocolate chips (I used mini) + more for topping
They’re great healthy weight gain muffins! Thanks for the fab recipe, as always,
My son leaves for camp today and I made these for a quick breakfast. After devouring 3 muffins, he asked me if he’s allowed to take food with him to camp. The leftovers are packed with him for snacks!!!
That’s the best news! I would devour these as a camp snack 🙂