Perfect Vegan Chocolate Zucchini Muffins

Fudgy yet light and tender, these vegan chocolate zucchini muffins contain almost 2 cups of fresh zucchini squash baked right in. Studded with semi-sweet chocolate chips, these are a not-too-sweet snack muffin and freeze well for easy pack along lunches.

Key Ingredients & Substitutions

For the full list of ingredients and proportions of each, head to the recipe card further down or use the Jump to Recipe button at the top of the post. It's important to note that any substitution may slightly change the flavour or texture of the original recipe.

• Fresh Zucchini: yellow or green zucchini, oblong or round, can be used here. Just be sure to use tender zucchinis, meaning the skin should easily be pierced with your finger nail. One medium sized zucchini yields about 2 cups (270g) grated which is what you need for this recipe.
• All-purpose flour: I have also made this recipe with a 50-50 of whole wheat and all purpose flour with wonderful results.
• Sugar: granulated sugar is listed for this recipe, but I often use organic cane sugar in equal measure if that is what I have on hand. Either is fine.
• Salt: to balance and enhance the flavours.
• Dutch process cocoa powder: I use this in most of my chocolate baked goods because it yields a smoother chocolate taste and richer colour.
• Baking soda & baking powder: this recipe requires both baking soda and baking powder to leaven the muffins. Dutch cocoa powder is alkalized which gives it a neutral pH. As such, baking powder is needed to produce the proper chemical reaction to provide lift.
• Ground Flaxseed: flax meal is mixed with water to create an egg substitute which helps bind the ingredients together. I prefer using brown flax meal rather than golden flax, the latter of which tends not to gel as rapidly, I've found.
• Extra Virgin Olive oil: This adds moisture and lightness to the muffins. Any neutral flavoured oil will work for this recipe in equal measure.
• Unsweetened non-dairy milk: any unsweetened plant-based milk will work; oat, almond, cashew or soy. I would avoid coconut milk due to it's heavy fat content which will make the muffins dense. I would also choose a non nut based milk if you plan to pack these in school lunches.
• Vanilla extract: to highlight and enhance the flavour of the chocolate.
• Semi-sweet chocolate chips: for texture and flavour. You can use mini chocolate chips or small chocolate chunks in equal measure if you prefer.

How to Make Vegan Chocolate Zucchini Muffins

For the full list of directions, please see the recipe card further down the post, or use the Jump to Recipe button at the very top of the post.

STEP 1: Preheat oven and line the muffin pans with paper.

STEP 2: Mix the flax meal and water. Let stand for 5 minutes to thicken.

STEP 3: Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.

STEP 4: Make a well in the centre of the dry ingredients.

STEP 5: Add the zucchini, non-dairy milk, olive oil, vanilla extract to the flax mixture and mix until combined.

STEP 6: Add zucchini mixture to the flour mixture and mix just until moistened.

STEP 7: Stir in the chocolate chips until evenly distributed.

STEP 8: Portion the batter in the prepared muffin pan(s).

STEP 9: Bake and remove from the oven and let cool completely. Repeat with the remaining batter, if need be.

Helpful Tips

• Use tender zucchini: as mentioned above, the larger or more mature the zucchini, the harder the skin and seeds will be. Use zucchini with a soft skin (the test it whether you can easily pierce it with your finger nail).
• Give it a squeeze: Zucchini can vary in moisture content; the grated zucchini for this recipe should be wet, but not dripping when you pick up a handful. If it is dripping, drain off some of the liquid by giving it a gentle squeeze.
• Mix the batter just until moistened: this will ensure the muffins rise and don't develop too much gluten which will make the crumb tough.
• Line the muffin pan: this is important to prevent sticking. In addition, muffin/cupcake papers also produce an even rise and "dome" during baking because they act as an insulator.
• Allow the muffins to cool completely: this allows for full development of the flavour and texture.

Storage, Freezing & Defrosting

Storage: these vegan chocolate zucchini muffins will last for 2-3 days covered at room temperature.

Freezing: place the cooled muffins in a freezer safe bag or container with a fitted lid and freeze for ~1-2 months.

Defrosting: transfer the frozen muffin(s) to the fridge to defrost overnight. For pack along lunches, I often place a frozen muffin inside a sealed lunch container—with an ice pack—and by the time lunch rolls around, the muffin is defrosted perfectly.

For information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.

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