Gluten-free, dairy-free, soy-free, vegan, grain-free, and refined sugar-free (dependent upon chocolate chips used! - The Pretty Bee says: February 18, 2014 at 10:46 pm […] one is good for you, (sort of) with hidden veggies (zucchini). These muffins are packed with cocoa powder and chocolate chips along with other delicious vegan ingredients. Most zucchini breads and muffins rely on eggs for a light and cake-y texture, but I’ve used a flax “egg” here with excellent results. How to make chocolate zucchini muffins. In a large bowl, mix together all dry ingredients: whole wheat flour, baking powder, baking soda, cocoa, salt, brown sugar (if using). Stir well, then pour the batter into a … In a large bowl, whisk together all of the dry ingredients–whole wheat flour, baking soda, baking powder, salt, cocoa powder, and less-refined dry sugar (if using). And, if it’s summer, and you happen to have zucchini blowing up your garden, it is a perfect time to make these healthy zucchini muffins to eat and even freeze for later. Enjoy these rich chocolate vegan zucchini muffins whenever you need a tasty chocolate fix. I just found myself with a few extra zucchinis, decided to make muffins, and the rest is recent history. There is a link to a PDF copy of this list below. Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. I absolutely had to share these because they are just to die for. A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page. Other times, I like to use my non-stick silicone muffin pan that allows me to bake without a drop of oil or cooking spray. These easy-to-make dark chocolate zucchini muffin treats will satisfy all of your chocolate cravings. How to make chocolate zucchini muffins. Place in oven and bake for 25 minutes. Where can I find vegan chocolate … In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. Also, should the grated zucchini be squeezed until most of the moisture is gone or is that moisture important for the recipe to be moist enough? As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Great for breakfast, dessert or a snack. Spoon batter into prepared muffin tin filling each 3/4. Add liners to a muffin tin. It allows you to do this effortlessly without needing to use a spoon or your finger to scrape the spoon with each dollop. Healthy enough for breakfast but indulgent enough for dessert. Gluten-Free: using my favorite All-Purpose Gluten-Free Flour, Bob’s Red Mill 1:1 GF Flour Vegan… 5. 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. They’re vegan, gluten-free, refined sugar-free, nut-free and oil-free, too! Better yet, maybe your garden is overflowing with it. These vegan zucchini muffins are moist, buttery (without any actual butter, woot! In a large bowl, whisk together flour, cocoa powder, flaxseed meal, baking powder, baking soda, and salt. Seriously veggies and fruits, such as pumpkin purée, mashed banana, apple sauce or zucchini add so much softness and moisture in any vegan … I like to leave the peelings on the zucchini for a number of reasons. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. These Gluten-Free Vegan Chocolate Zucchini Muffins are seriously moist, rich and indulgent and perfectly chocolatey. In a medium-sized bowl, combine all of the wet ingredients–applesauce, plant milk, vanilla, vinegar, and date paste or maple syrup (if subbing out for the dry sweetener). Place bananas in a large mixing bowl and … A rich chocolate zucchini muffin made with banana, flaxseed meal, and cocoa powder. :). Begin by preheating the oven to 350°F and then getting all of your ingredients together. The final product is an extremely moist, brownie-like muffin that is easy to make! This post contains affiliate links. Place into the oven to bake for 35 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Preheat the oven to 375ºF (190ºC) and line a standard muffin tin with paper muffin wrappers. This recipe is also oil-free, which … Fold in the chocolate chips, walnuts, and shredded zucchini. Actually, the real secret behind the perfect texture of this super tasty chocolate zucchini bread is the hidden vegetables inside. Also, do you squeeze out the water from the grated zucchini until it's dry? ). I leave the water in the zucchini rather than patting it dry. In … If you don’t have a banana on hand, try substituting the same amount of unsweetened applesauce or extra coconut oil, Add 1/3 cup chopped walnuts to the batter, You could play around with the maple syrup/granulated sugar ratio, swapping part or all of one for the other. When it comes out clean, the muffins are ready. Make sure to wash the zucchini thoroughly to prepare for use in this muffin recipe. You can also freeze shredded zucchini for later use. Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above. Test the doneness of the muffins after 20-25 minutes with a toothpick inserted to the middle of one. Test for doneness by pushing a toothpick into the center of one of the muffins. Hope you enjoy them! Notify me via e-mail if anyone answers my comment. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. Cool for 5 minutes, transfer them to a rack to cool completely. It also adds lots of healthy insoluble fiber. These easy muffins can be made in just 35 minutes for a chocolate-filled, zucchini-packed, dairy and egg-free sweet treat. Whisk together liquid ingredients (including zucchini). For scooping the batter into a muffin pan, I have found that a trigger-lever ice cream scoop is perfect. 8. 7. In a medium-sized bowl, combine all of the wet ingredients–applesauce, plant milk, vanilla, vinegar, and date paste or maple syrup (if subbing out for the dry sweetener). Preheat the oven to 350ºSpray a muffin tin with cooking spray or line with paper liners. Then fold the chocolate chips and grated zucchini into the batter. Add the zucchini and turn on medium low speed until incorporated. Rich double chocolate zucchini muffins that just happen to be vegan! Thank you for the terrific feedback! Vegan Chocolate Zucchini Muffin Tips & FAQ. The wetness helps the muffins moist. When the toothpick comes out clean, they are ready. Sift the flour and cocoa powder into a mixing bowl and add the brown sugar, baking soda, salt and … These healthy vegan muffins are easy to make and can be eaten fresh, and they can even be frozen for later if desired. Begin by preheating the oven to 350°F and then getting all of your ingredients together. Used a non-stick muffin pan and they were perfect. These muffins are awesome. Total Time: 35 minutes. Last Monday I shared my traditional zucchini … They are: Refined Sugar-free: perfectly sweetened with maple syrup and coconut sugar! Bake for 15 to 17 minutes, or until muffins spring back when touched. The best vegan chocolate muffins with simple ingredients, made in one bowl, in about 30 minutes! There are a couple of different options for pans. Since zucchini is quite watery when grated, having the peeling makes it much easier to hang onto during the grating process. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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. Vegan Gluten-Free Chocolate Zucchini Muffins are fluffy, oil-free, 1 bowl and ready in 30 minutes! Remember SHARING IS CARING! Your email address will not be published. How to serve Vegan Zucchini Muffins. Simply plop the muffin batter into the cups, place on a baking sheet for support, and they’re ready to bake. These vegan zucchini muffins are healthy enough to serve with breakfast but sweet enough to be dessert (especially if you go for the chocolate chip … 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. Hi Janet- There is a picture in the article of my grated zucchini to give you an idea of texture that might help. VEGAN GLUTEN-FREE CHOCOLATE … The recipe is gluten-free, moist, and super easy to make. I had them for breakfast but they can pass as dessert! What is a Whole Food Plant-Based Diet (WFPB)? Thank you! Your email address will not be published. Immediately portion into the baking cups and bake 19 min. Believe me, I know. Remove the muffins from the tray and transfer to a wire cooling rack to cool. I love having enough room to combine the dry and wet ingredients with plenty of stirring room. Here in North Carolina, zucchini can usually be found in the grocery store year-around. All opinions are my own. Other options for sweetening are date paste or maple syrup. Remove from oven, allow to cool, and serve for breakfasts or a snack. 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. 3. If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram! They come together in one bowl and are refined sugar free optional. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring until combined. Add in the broken up walnuts and mix. Vegan. This site uses Akismet to reduce spam. Kid-friendly. Healthy chocolate zucchini muffins are made with wholesome ingredients and absolutely no eggs or dairy which makes them completely vegan and delicious! This post may contain affiliate links. Plus, they are super easy to make and perfect for weekly meal prep. Lightly sweetened and full of chocolate, they make an amazing dessert or breakfast! My grater has 4 sides, from tiny to large grate size. Add grated zucchini and chocolate chips to the bowl and mix well. If you … I recommend the silicone pan because these seem to stick to paper cups after baking. Rich, chocolate-y deliciousness. I don’t know what happened, these vegan double chocolate zucchini muffins just came out of nowhere. Lightly sweetened and full of chocolate, they make an amazing dessert or breakfast! Preheat oven to 350F. Chocolate Zucchini Muffins, Vegan… I don't squeeze my grated zucchini but keep the moisture for the muffins. You can drain off a little bit of the excess water that may come out after microwaving. Read my full disclosure here. Pour the well-blended wet ingredients into the large bowl with the dry ingredients and stir well. How do you make vegan chocolate zucchini muffins? Learn how your comment data is processed. No nuts, dairy, eggs or refined sugar.Gluten free option. Thank you! So easy to make and loved by all - even the non plant-based picky eaters! These are super rich, decadent, moist and unbelievably vegan! Don’t skimp on the large bowl size. Seriously, I have my blog content planned out for the next five months and nowhere was I planning zucchini muffins. 4. ), oh-so-flavorful, with just a hint of cinnamon and packed full of vegan chocolate chips and a dash of … If you plan to make these with date paste or maple syrup, save those for the wet ingredients in the next step. Pour the well-blended wet mixture into the large bowl with dry ingredients. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Very easy to make. Hi Charlene- This is a great banana version that can be turned into muffins. Thanks Teri...it's a great recipe. Dairy free, egg free, and low sugar. Rich double chocolate zucchini muffins that just happen to be vegan! In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). I used a large muffin pan and cooked them for 25 minutes. These Double Chocolate Zucchini Muffins check off the list of all of everything I hope for in my treats! Hi Janet- I use an old-style grater like the one pictured in the article. You … Healthy Chocolate Zucchini Muffins. thank you! Rich, chocolatey, and dare I say healthier than your average muffin. Stir in some peanut butter and top … Shelf life & storage: These muffins will keep in a sealed bag or container at room temperature for about 3 days, or in the freezer for about 3 months. Set the grated zucchini to the side while you prepare the batter. As an Amazon Associate I earn from qualifying purchases. Leftover muffins can be stored in an airtight container in the refrigerator for up to a week. These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try. Packed with wholesome, nutrient-dense, guilt-free ingredients. Starting a new way of life and health is like beginning a journey, so it's helpful to have a map. If you click on a link and make a purchase I receive a portion of the sale. These are really easy to make, as with most muffins, although I appreciate there might be a few more steps than some in blending the dates and melting the coconut butter and chocolate, but they are both so totally worth the teeny bit extra effort, between the flavor and healthiness they add. Using a wooden spoon or sturdy spatula, fold in the chocolate chips. Add the dry ingredients and pulse until just incorporated. These healthy vegan chocolate muffins are made with finely shredded zucchini - a surprise ingredient that adds moisture without the need for eggs or butter. 2. Please rate and leave a comment because I love hearing from you. Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Hi Melissa- I am so happy that you enjoyed these muffins. It's a smaller cut, if you want to take a peek. Set aside. 6. These simple vegan chocolate chip zucchini muffins hit the ideal sweet-but-not-too-sweet spot, with plenty of chocolate chips throughout (because for me, the more chocolate, the better!). Place baking cups in a muffin pan and divide the mixture evenly. When you think of delectable chocolatey muffins, zucchini is not the first thing that comes to mind, but I’m telling ya’ these are crazy good! Prep Time: 15 minutes. Stir in remaining ingredients. Hi Beverly- I love reading your great review of this recipe! Fold in the chocolate chips, walnuts (if using), and zucchini, being careful not to over-mix. These fluffy chocolate chip zucchini muffins are perfect for breakfast, a snack or even dessert! I got 9 big muffins! No need to squeeze. Considering the healthy fats in these muffins, I find the calorie count reasonable, but if you’d like to reduce it, you can omit or reduce the amount of chocolate chips. 1/2 cup less refined sugar, brown sugar, maple syrup, or date paste, 3/4 cup or more dairy-free chocolate chips (optional), 1/2 cup almond milk (or other plant milk), 1 tsp apple cider vinegar or white vinegar. If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes. These healthy vegan muffins are easy to make and can be eaten fresh, and they can even be frozen for later if desired. Read More…. This post contains affiliate links. Delicious and indulgent Double Chocolate Zucchini Muffins. 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