These healthy double chocolate zucchini muffins are loaded with chocolate and vegetables! It’s the best way to use up that summer zucchini and get your vegetables in. They are light, fluffy, moist, and so delicious. The kids will love these muffins and you’ll feel good about giving it to them. I’m always for sneaking extra veggies in wherever I can!

I love zucchini season and making all the yummy zucchini breads with them! These healthy double chocolate zucchini muffins are vegan, oil-free, and so wholesome. No one would even know there are vegetables in them and that they are way healthier than your store bought muffins.

Even though there is no oil in these muffins, they are still super moist and fluffy. The zucchini, almond milk, and maple syrup make them moist without the added oils. Not that oil is bad, I just think we consume a lot of foods that already have a lot of oils in them, whether they are healthy or more harmful oils. It’s nice to know foods can be good without oil too!

These muffins are even better the next day when the flavors have more time to develop. They are more moist and taste sweeter too. It makes for the perfect breakfast, snack, or dessert.

Grab those summer zucchinis and make these yummy double chocolate zucchini muffins! If you do make them, please tag me @nutsaboutgreens on Instagram and leave a comment below!

Ingredients

1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1 cup unsweetened almond milk (or any non-dairy milk)
2 tsp apple cider vinegar
1 3/4 cup all-purpose flour (or do half AP flour, half whole wheat)
1/3 cup cacao powder
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp baking powder
1/2 cup pure organic cane sugar
1 cup packed finely shredded zucchini, squeezed of excess liquid
1/4 cup pure maple syrup
1 tsp vanilla extract
1/3 cup mini or regular chocolate chips, plus more for topping

Instructions

Preheat oven to 375 degrees F. Line a muffin tin with muffin liners, or grease well.
In a medium bowl, make the flax egg by combining the ground flaxseed with water. Stir and set aside for 5 minutes to thicken.
In a liquid measuring cup, add the almond milk and apple cider vinegar. Stir and set aside to curdle. This is your vegan buttermilk.
In a large bowl, add the flour, cacao powder, salt, baking soda, baking powder, and sugar. Whisk until well combined.
In the bowl with the flax egg, add the almond milk mixture, shredded zucchini (making sure you squeeze out the excess liquid), pure maple syrup, and vanilla. Whisk until well combined.
Add the wet to the dry ingredients. Use a spatula and stir until just combined. Careful not to overmix! Fold in chocolate chips.
Divide batter into muffin tins, filling them up almost all the way to the top. Sprinkle extra chocolate chips on top. Bake for 15-18 minutes, or until a toothpick inserted in the middle comes out mostly clean. Let it cool in the pan for 10 minutes, then carefully remove muffins and place on a wire rack to cool completely. Enjoy! Store leftover muffins in an airtight container on the counter for up to 3 days. It will be even more moist/flavorful the next day.

Servings: 14

Author: valeria.chao

Healthy Double Chocolate Zucchini Muffins (vegan, oil-free)