Healthy Double Chocolate Zucchini Muffins (vegan, oil-free)
These healthy double chocolate zucchini muffins are loaded with chocolate and vegetables. They are fluffy, moist, and kid approved!
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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