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.
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.
Chocolate zucchini muffin ingredients
- Cocoa Powder
- Flaxseed Meal
- Baking Powder
- Baking Soda
- Coconut Oil
- Maple Syrup
- Granulated Sugar
- Almond Milk
- Vanilla Extract
- Chocolate Chips
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.
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
Vegan Chocolate Zucchini Muffins
- 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
- 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.