Vegan Zucchini Muffins with Chocolate Chunks, need I say more? These muffins are incredibly easy to make, the best part? You don’t have to let them cool completely before devouring them!
What you’ll need to make Zucchini Muffins with Chocolate Chunks:
This Zucchini Muffin recipe is pretty easy, all you need are the following ingredients:
- self-raising flour
- baking soda
- baking powder
- salt
- ground cinnamon
- ground nutmeg
- maple syrup
- coconut sugar
- non-dairy milk (I like using oat!)
- olive oil
- zucchini
- vanilla extract
- vegan chocolate
- apple cider vinegar
Let’s talk vegan buttermilk:
If you’ve never baked vegan goods with buttermilk, you’re missing out! I prefer using vegan buttermilk as an egg replacer over a flaxegg when it comes to muffins or cakes!
So, you’re probably wondering how to make vegan buttermilk. All you have to do is combine your choice of non-dairy milk (I use oat!) with a splash of apple cider vinegar or lemon. But don’t fear, you won’t be able to taste the vinegar or lemon in your baked goods! I promise you.
How to make Vegan Zucchini Muffins:
- First, make your buttermilk by combining your non-dairy milk with apple cider vinegar or lemon juice! Set aside for 5 minutes.
- Blot some of the water out of your grated zucchini.
- Combine all your wet ingredients, including the zucchini and your homemade vegan buttermilk.
- In another bowl, add all your dry ingredients and give it a quick stir.
- Pour your wet over your try and mix until well combined.
- Fill your muffin cases to the top and bake for 25-ish minutes in total!
- Spread a little vegan butter on your muffins and enjoy!
How to store:
Store in an air-tight container for up to 3 days!
More vegan recipes you’ll love:
- coconut and tahini oatmeal cookies
- chocolate almond butter oatmeal
- tahini chocolate chip cookies
- tofu bhurji (Indian breakfast scramble)
- apple galette
Vegan Zucchini Muffins with Chocolate Chunks
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Description
These Zucchini Muffins with Chocolate Chunks are vegan +refined sugar free! They're fluffy + perfect to have as a on the move breakfast!
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
- Line your 12-muffin baking tray with muffin cases. *see notes
- Preheat your oven to 220C/200C fan.
- To create your buttermilk, combine your oat milk and apple cider vinegar. Set aside,
- In a bowl, combine all your dry ingredients. Set aside.
- Using a kitchen tissue, gently blot your zucchini (don't squeeze all the moisture out!)
- Mix all your wet ingredients together (including the buttermilk), then pour over your wet and combine. (Try not to over mix!)
- Spoon the batter evenly into each liner, filling each all the way to the top. Top with a few more chopped chocolate pieces (optional)
- 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!)
- 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!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Cuisine: American
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