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Chocolate Zucchini Muffins

Love me a muffin that makes me feel happy like a cupcake but is made with secretly healthy ingredients! These vegan Chocolate Zucchini Muffins are just that.

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It has occurred to me that the last several recipes I have posted have all been snacks and pastries. Truth be told, I have tons of recipes I want to post. Setting aside the time to do them all can be a daunting task so one recipe at a time. Similar to how I live my life, One day at a time. 

Zucchini season is upon us!! My next door neighbours have them growing and I swear they are the size of my legs. My mom also has them in abundance right now but she’s a bit far for me to just drop by (for now ma), so I am taking advantage of markets, organic grocers and the like. I wish summer could stay….

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Chocolate Zucchini Muffins

Love me a muffin that makes me feel happy like a cupcake but is made with secretly healthy ingredients! These vegan Chocolate Zucchini Muffins are just that.
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Servings: 12 muffins
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Equipment

  • muffin tray
  • oven

Ingredients

  • 2 flax eggs (2 tbsp ground flax+5 tbsp water)
  • ¼ cup maple syrup
  • 3 tbsp coconut sugar
  • ⅓ cup +1 tbsp apple sauce
  • 1 tsp maca
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • ½ cup cacao
  • ¼ cup coconut oil melted
  • ¼ cup cashew milk room temperature, see notes*
  • 1 cup shredded zucchini squeezed out and lightly packed
  • ¾ cup gluten free flour
  • ⅓ cup oat flour
  • ⅓ cup almond flour
  • ½ cup chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 375.
  • Line muffin tin with cupcake liners or coconut oil.
  • Prepare flax eggs and set aside for 5 minutes to gel.
  • In a large bowl add flax eggs, maple syrup, coconut sugar, baking soda, baking powder, applesauce and maca. Whisk thoroughly to combine. Add in cacao, coconut oil and cashew milk and whisk again. Add in zucchini and stir to completely coat. Add in dry ingredients and stir so everything is mixed together.
  • Add in 1/3 cup of chocolate chips. Stir.
  • Use an ice-cream scoop to measure out 12 muffins and place leftover chocolate chips on each muffin.
  • Place in a preheated oven and bake for 35-40 minutes or until the toothpick comes out clean.

Notes

Make sure all your refrigerated ingredients are at room temperature. This ensures warm coconut oil won’t curdle when added to batter!

Nutrition

Serving: 1muffin | Calories: 203kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 184mg | Potassium: 101mg | Fiber: 3g | Sugar: 12g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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