Project Description

Use up the last of the delicious summer zucchini with this chocolate muffin recipe that is good enough to pass as a cupcake.  For extra chocolately-ness, add your favorite chocolate or carob chips.

Chocolate Zucchini Muffins
Serves 12
Delicious chocolately muffins with hidden nutrition. These are so good, your kids will think they are cupcakes.
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Prep Time
20 min
Total Time
45 min
Prep Time
20 min
Total Time
45 min
  1. 1 Vegan Egg (see notes) or 1 Egg
  2. 1 1/2 Cups Shredded Zucchini
  3. 1 1/4 cup almond milk (or regular milk if not vegan)
  4. 2 tsp apple cider vinegar or lemon juice
  5. 1 1/2 Cup Gluten Free Oat Flour (We use Bob's Red Mill brand)
  6. 1/2 Cup Almond Meal
  7. 1/3 cup cocoa powder
  8. 1 tsp baking powder
  9. 1 tsp baking soda
  10. 1/2 tsp salt
  11. 1/2 cup Vegan sugar
  12. 3 Tbsp Agave Nectar
  13. 1 tsp vanilla extract
Optional Add Ins
  1. 1/3 cup Chocolate Chips
  2. 1/3 cup Walnuts
  3. 1/3 cup Raisons
  1. Preheat oven to 350 degrees
  2. Line muffin tin or grease with coconut oil
  3. Mix Vegan egg and set aside to rest for 10 minutes
  4. With a fine grater, grate zucchini (approximately 1 large or 1 1/2 medium zucchinis). Set aside.
  5. Mix almond milk and apple cider (or lemon juice) with a whisk until frothy. Set aside to curdle (like buttermilk)
  6. In a large mixing bowl, mix together all dry ingredients until blended; flour, almond meal, baking soda, baking powder, cocoa, salt, and sugar
  7. In a separate bowl, mix all wet ingredients together: vegan egg (or egg), almond milk, agave nectar, and vanilla.
  8. Add shredded zucchini to wet mixture and stir to cover.
  9. Make a well in the middle of the dry ingredients. Add wet ingredients and begin to stir until all ingredients are incorporated and wet. Do not over stir.
  10. Fold in extras if adding.
  11. Divide mixture into each muffin tin equally and bake for approximately 15-20 minutes. Start checking at 15 minutes by pressing slightly on a muffin and see if it springs back. If it does, insert a toothpick into the center and if it comes out clean, they are done. Cool on a baking rack.
  12. May freeze well-wrapped muffins individually for up to three months.
  1. Vegan Egg Substitutes
  2. 1 Tbsp flax seeds plus 3 Tbsp HOT water - let sit 10 minutes; OR
  3. Bob's Red Mill Egg Replacer - follow instructions on package for 1 egg; OR
  4. 2 Tbsp Potato Starch
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