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Vegan Chocolate Zucchini Muffins Recipe

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 muffins 1x
  • Category: Snack, Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

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.


Ingredients

Units Scale
  • 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 fine sea salt
  • 1/2 tsp cinnamon
  • 3 small over-ripe bananas, mashed
  • 1 heaping cup grated zucchini (don't squeeze water out)
  • 1 tbsp non-dairy milk
  • 1 tsp vanilla extract
  • 1/4 cup chocolate chips (I used mini) + more for topping

Instructions

  1. Preheat oven to 350F. Grease muffin tin/line with silicone baking cups and set aside.
  2. Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring until combined.
  3. Place bananas in a large mixing bowl and mash with a fork. Add zucchini and almond milk, and vanilla.
  4. Pour half of dry mixture into wet mixture stirring just until combined. Repeat with the rest of the dry mixture. Fold in chocolate chips.
  5. 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 a knife comes out clean. Cool on a wire rack.

Notes

STORAGE: Store muffins in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.