• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Bread Recipes » Muffin Recipes

    Vegan Chocolate Zucchini Muffins

    Lindsay Moe

    1021 shares
    pinterest image for vegan chocolate zucchini muffins

    Rich double chocolate zucchini muffins that just happen to be vegan! Lightly sweetened and full of chocolate, they make an amazing dessert or breakfast! This post contains affiliate links. If you click on a link and make a purchase I receive a portion of the sale. All opinions are my own.

    double chocolate zucchini muffins on a cooling rack with a knife, napkin, and glass of milk
    Jump to Recipe

    I don’t know what happened, these vegan double chocolate zucchini muffins just came out of nowhere.

    Seriously, I have my blog content planned out for the next five months and nowhere was I planning zucchini muffins. I just found myself with a few extra zucchinis, decided to make muffins, and the rest is recent history.

    I absolutely had to share these because they are just to die for. Rich, chocolatey, and dare I say healthier than your average muffin.

    vegan chocolate zucchini muffin batter

    Chocolate zucchini muffin ingredients

    • Flour
    • Cocoa Powder
    • Flaxseed Meal
    • Baking Powder
    • Baking Soda
    • Salt
    • Banana
    • Coconut Oil
    • Maple Syrup
    • Granulated Sugar
    • Almond Milk
    • Vanilla Extract
    • Zucchini
    • Chocolate Chips
    double chocolate zucchini muffins in the pan before and after baking

    How do you shred zucchini?

    To shred a zucchini, cut off one end and then use either a large box grater (affiliate link to the one I have) on the largest holes or use the shredding disc on a food processor. Depending on the size of your zucchini, you will likely only need one zucchini or less for this recipe.

    I laid my shredded zucchini out on a clean kitchen towel while preparing the rest of my ingredients in order to allow the extra moisture to drain out. You can also freeze shredded zucchini for later use. 

    To thaw, place the frozen zucchini in the microwave just until thawed, 30-60 seconds. You can drain off a little bit of the excess water that may come out after microwaving.

    vegan chocolate zucchini muffins stacked three high on a cooling rack

    How do you store double chocolate zucchini muffins?

    I store my zucchini muffins in an airtight container on the counter for up to three days, or place them in a freezer ziplock bag and freeze for up to three months.

    This chocolate zucchini muffin recipe can be customized! Here are a few ideas to get you started:

    • If you don’t have a banana on hand, try substituting the same amount of unsweetened applesauce or extra coconut oil
    • Add ⅓ cup chopped walnuts to the batter
    • Drizzle cooled muffin with my bundt cake icing or melted coconut butter
    • Swap the flaxseed meal for chia seeds
    • You could play around with the maple syrup/granulated sugar ratio, swapping part or all of one for the other

    More muffin recipes

    • Pistachio Rose Muffins
    • Apple Spice Muffins
    • Mini Pumpkin Chocolate Chip Muffins
    • Banana Coconut Muffins
    • Double Chocolate Banana Muffins
    double chocolate zucchini muffins on a cooling rack with a napkin and glass of milk

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic
    Vegan chocolate zucchini muffins on a cooling rack.

    Vegan Chocolate Zucchini Muffins

    A rich chocolate zucchini muffin made with banana, flaxseed meal, and cocoa powder. Dairy free, egg free, and low sugar.
    5 from 5 votes
    Print Pin Rate SaveSaved!
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 12
    Calories: 185kcal
    Author: Lindsay Moe

    Ingredients

    • 1 ½ cups unbleached all purpose flour
    • ¼ cup unsweetened cocoa powder
    • 1 tablespoon flaxseed meal
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup mashed ripe banana
    • ¼ cup coconut oil, melted
    • ¼ cup pure maple syrup
    • ¼ cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • ¼ cup unsweetened almond milk
    • 1 cup shredded zucchini
    • ½ cup dairy free chocolate chips or chunks

    Instructions

    • Preheat the oven to 350ºSpray a muffin tin with cooking spray or line with paper liners.
    • In a large bowl, whisk together flour, cocoa powder, flaxseed meal, baking powder, baking soda, and salt.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine banana, coconut oil, maple syrup, granulated sugar, vanilla extra, and almond milk on low speed until combined.
    • Add the dry ingredients and pulse until just incorporated.
    • Add the zucchini and turn on medium low speed until incorporated.
    • Using a wooden spoon or sturdy spatula, fold in the chocolate chips.
    • Divide batter between the muffin cups and bake until a toothpick inserted in the center comes out clean, 20-25 minutes.
    • Allow to cool 10 minutes in the pan before removing to a cooling rack to cool completely.

    Notes

    After shredding your zucchini, let it rest on a clean kitchen towel while you prepare the other ingredients to allow any excess water drain out. No need to squeeze.

    Nutrition

    Calories: 185kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 198mg | Potassium: 164mg | Fiber: 2g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Muffin Recipes

    • Lemon poppy seed muffins on a speckled plate on a red napkin next to a spoon of poppy seeds and a bowl of glaze.
      Lemon Poppy Seed Muffins
    • A close up of one double chocolate banana muffin on a cake stand.
      Double Chocolate Banana Muffins
    • Three Mini Pumpkin Chocolate Chip Muffins on a round white plate.
      Mini Pumpkin Chocolate Chip Muffins
    • Vegan pumpkin muffins on a cooling rack.
      Vegan Pumpkin Muffins

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Erin says

      July 22, 2020 at 8:31 am

      5 stars
      So yummy!!!

      Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    1021 shares