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Vegan Zucchini Muffins with Chocolate Chunks

These Zucchini Muffins with Chocolate Chunks are vegan +refined sugar free! They're fluffy + perfect to have as a on the move breakfast!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Dessert
  • Cuisine: American
Healthy zucchini muffin recipe | cookingwithparita.com
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Ingredients

Dry Ingredients

  • 220 g self raising flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 180 g chopped dark chocolate (plus more for topping)

Wet Ingredients

  • 55 g olive oil
  • 80 g coconut sugar
  • 76 g maple syrup
  • 120 g grated zucchini
  • 60 g oat milk (or any non-dairy milk)
  • 2 tsp vanilla extract
  • 1/2 tsp apple cider vinegar or lemon juice

Instructions

  1. Line your 12-muffin baking tray with muffin cases. *see notes
  2. Preheat your oven to 220C/200C fan.
  3. To create your buttermilk, combine your oat milk and apple cider vinegar. Set aside,
  4. In a bowl, combine all your dry ingredients. Set aside.
  5. Using a kitchen tissue, gently blot your zucchini (don't squeeze all the moisture out!)
  6. Mix all your wet ingredients together (including the buttermilk), then pour over your wet and combine. (Try not to over mix!)
  7. Spoon the batter evenly into each liner, filling each all the way to the top. Top with a few more chopped chocolate pieces (optional)
  8. Bake for 5 minutes at 220C/200C fan. With the muffins still in the oven, reduce the temperature to 180C/160C fan and bake for 15-20 minutes or until they're cooked. (Use the toothpick/ knife method to check!)
  9. Enjoy with a spread of a little vegan butter! (optional)

Notes

Muffin cases – I made my own by cutting out six 15cm squares of parchment paper, and popping the square parchment papers into the muffin tin and placing a cup on top of each one, I kept the cups in the muffin tin until I was ready to add the batter into the cases.

Because those DIY muffin cases are higher than the ones you can buy from the store, I was able to add more batter into my cases. Which is why  I only having a total of 6 muffins using this recipe!