As we approach the most abundant harvest time for the year in the northern hemisphere, I wanted to share this easy recipe for vegan chocolate zucchini muffins. Zucchini tends to overwhelm gardens and markets in late summer and if you have colleagues, friends, or family itching to get some off their hands, this is the way to do it. Chocolate is always a good idea, right?
I’ve just returned to Germany after a two-month stay with family and friends back home in Manitoba, and made these while I was there using zucchini from my mom’s garden. We were getting zucchini from every side there – it’s such a good producer in August/September that I think people get tired of it after a while. Unlike most recipes, if you’re using zucchini in baking, you can go for the biggest ones (the same that people are always trying to offload) and then freeze the resulting muffins, breads, or whatever. These particular muffins freeze very well and the vegetables are well hidden so you can feed them to unsuspecting children and picky adults. I adapted this recipe from my vegan chocolate beet muffins, another sneaky way to hide veggies in chocolate, and reduced the sugar a bit here.
These healthy muffins are made with whole wheat spelt flour, some chocolate sugar, and avocado (or olive) oil, but the zucchini adds most of the moisture so not too much oil is needed. I added a pile of chocolate chips because the muffins aren’t particularly sweet but you can cut down on them if you prefer to. I also forgot that chocolate chips don’t really melt – I haven’t used them since moving to Germany a couple years ago because they’re crazy expensive here – so they look a little funny on top, but that’s okay. If you want to keep the chocolate topping but don’t want small hats decorating your muffins, use chopped dark chocolate instead. Now that I’m thinking of them as tiny hats I like them way more, hah.
I tried to make this into a zucchini loaf but it didn’t work very well. I think the issue is that the zucchini weighs it down too much when it needs a much longer cooking time, so even though the muffins poof right up, the loaf was heavy and dense. In muffin form it’s very light and fluffy, almost like cake.
So let’s celebrate the beginning of baking season with vegan chocolate zucchini muffins!
Looking for more healthy chocolate snack inspiration? Check out our one-bowl vegan chocolate cake, chocolate espresso hazelnut granola, and almond buckwheat chocolate brittle. For piles of healthy school snack ideas, take a peek at this round up post of our favourites.
Healthy vegan chocolate zucchini muffins for the end of summer, made with whole wheat flour, cocoa, & coconut sugar. These easy muffins make perfect snacks.
- 220 grams / 1 1/2 cups whole spelt flour
- 50 grams / 1/2 cup cocoa
- 50 grams / 1/3 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 375 ml / 1 1/2 cup nondairy milk
- 60 ml / 1/4 cup avocado or olive oil
- 1 teaspoon pure vanilla extract
- 130 grams / 3/4 cup zucchini, grated and packed
- 80 grams / 1/2 cup dark chocolate chips, plus extra for topping
- Preheat the oven to 190C / 375F and grease or line a standard muffin tin.
- In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt.
- In a smaller bowl, combine the milk, avocado oil, and vanilla. Stir in the shredded zucchini.
- Add the milk mixture to the large bowl and stir until just combined and no streaks of flour remain. Fold in the chocolate chips.
- Scoop equal amounts of batter into the muffin tins, a little over three-quarters full, and top with extra chocolate. Place the tin into the oven and bake for 20-22 minutes, or until a toothpick comes out clean when inserted.
- Place the baked muffins onto a cooling rack and cool in the tins for 10 minutes before removing and cooling fully. The muffins can be stored in a sealed container at room temperature for 3-4 days, or frozen.
Keywords: chocolate zucchini muffins