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A wood cutting board with a hand reaching for chocolate zucchini muffins with a fresh zucchini next to them.
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Chocolate Zucchini Muffins

These rich, moist vegan chocolate zucchini muffins are the perfect way to satisfy a chocolate craving while sneaking in veggies that nobody will ever know are there! Made with simple pantry staples, they're soft, fudgy, and studded with melty chocolate chips in every bite. Perfect for breakfast, lunchboxes, snacks, or dessert—and freezer-friendly for easy grab-and-go treats.
Prep Time10 minutes
Cook Time48 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Servings: 12 muffins
Calories: 199kcal
Author: Michelle Cehn

Ingredients

  • 1¼ cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons ground flaxseed meal
  • 6 tablespoons water
  • ¼ cup applesauce
  • ¼ cup canola oil (or any vegetable oil)
  • ¼ cup soy milk
  • 1 cup sugar
  • ½ teaspoon vanilla extract
  • 1⅓ cup shredded zucchini pressed firmly to squeeze out water
  • ⅓ cup chocolate chips plus more for topping

Instructions

  • Preheat your oven to 350° F. Line a muffin pan with 12 liners.
  • In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In a small ramekin, add the ground flaxseed meal and water, mix well, and set aside to thicken. (This is your plant-based egg.)
  • In another mixing bowl, add the applesauce, oil, soy milk, sugar, and vanilla extract, and mix to combine.
  • Combine the wet mixture and the flaxseed slurry into the flour mixture and mix just until combined. Fold in the shredded zucchini and chocolate chips.
  • Evenly fill the muffin liners with batter, and sprinkle extra chocolate chips on the top.
  • Bake for 50 minutes, until a toothpick placed in the center of a muffin comes out clean. Remove from oven, allow to cool, and enjoy!

Notes

How to Store: Muffins stay fresh on the countertop for up to 3 days or for a week in a sealed container in the fridge. 
Freezer-Friendly: These muffins can be frozen and thawed to enjoy any time! 
Lunchbox Tip: Add these zucchini muffins to kids lunchboxes for a tasty treat that sneaks in some green veggies. 

Nutrition

Serving: 1muffin | Calories: 199kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 194mg | Potassium: 140mg | Fiber: 2g | Sugar: 20g | Vitamin A: 74IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 2mg