Vegan Double Chocolate Zucchini Muffins made with chocolate chunks, grated fresh zucchini, and creamy non-dairy yogurt. These muffins are not only irresistibly chocolaty and moist, but they also sneak in a healthy dose of zucchini for an extra nutritional punch. Perfect for a cozy morning treat or a guilt-free dessert, this easy-to-follow recipe promises delicious results every time.
Chocolate muffins are a classic favorite, but when you’re aiming to keep things vegan and a tad healthier, the challenge seems bigger. These Vegan Double Chocolate Zucchini Muffins break down those barriers, making it not only approachable but downright easy.
The secret? A good dose of zucchini hidden inside to keep each muffin moist, coupled with the richness of cocoa and vegan chocolate chips. Whether you’re using up a surplus from your garden or clearing out those freezer stashes, zucchini transforms these muffins into tender treats without altering the chocolatey goodness we all crave.
The use of vegan ingredients doesn’t compromise taste or texture; instead, it introduces a wonderful depth of flavor and a guilt-free indulgence. This recipe is a celebration of what vegan baking can be: simple, delicious, and rewarding. These plant based chocolate zucchini muffins are a delightful way to start your morning, enjoy as an afternoon pick-me-up, or indulge in a post-dinner treat.
As always, this recipe is dairy-free, eggless, vegan and free from animal cruelty.
Looking for another amazing vegan muffin recipe? Try my Bakery Style Vegan Lemon Poppyseed Muffins
Jump to:
- Why You’ll LOVE these Vegan Double Chocolate Zucchini Muffins
- Ingredients and Substitutions
- Equipment
- Instructions
- Gluten-Free Vegan Double Chocolate Zucchini Muffins
- Tips and Variations
- Top Tip: Don’t Overbake
- Common Questions about Vegan Double Chocolate Zucchini Muffins
- Storage
- Vegan Double Chocolate Zucchini Muffins
- Related
Why You’ll LOVE these Vegan Double Chocolate Zucchini Muffins
Healthier Indulgence: Enjoy the decadence of double chocolate without the guilt. These muffins incorporate zucchini for added nutrition, making them a healthier choice for your chocolate cravings.
Allergy-Friendly: Free from dairy and eggs, these muffins are a wonderful option for those with allergies or dietary restrictions, making them a hit at any gathering.
Perfect for Meal Prep: These muffins store well, so you can bake a batch and have a delicious, ready-to-eat breakfast or snack on hand throughout the week.
Moist and Tender: Thanks to the zucchini, every bite of these muffins is incredibly moist and tender, setting them apart from other vegan baked goods that might lean towards the dry side.
Eco-Friendly: By choosing plant-based ingredients like non-dairy yogurt and vegan chocolate, you’re making an environmentally friendly choice that supports a sustainable lifestyle.
Ingredients and Substitutions
- Grated Zucchini (about 1 medium-sized zucchini): Zucchini adds moisture and a subtle texture to the muffins without overpowering the chocolate flavor. It’s also a sneaky way to incorporate veggies into your diet. Yellow squash works as a direct substitute for zucchini, offering a similar moisture content and texture.
- Non-dairy Yogurt (e.g., almond, soy, or coconut yogurt): Adds a creamy texture and helps keep the muffins moist. It also acts as a binding agent in the absence of eggs. I love using the Organic Unsweetened Plain Cashewmilk Yogurt by Forager Project. Apple sauce or mashed banana can be used as alternatives, although they may slightly alter the flavor profile.
- All-Purpose Flour: Provides structure to the muffins. For a gluten-free version, use a gluten-free all-purpose flour blend. Note that textures may vary slightly with different blends.
- Unsweetened Cocoa Powder: Gives the muffins their rich, chocolaty taste. Dutch-process cocoa powder can be used for a deeper chocolate flavor, but it may affect the leavening slightly due to its alkalinity.
- Baking Soda & Baking Powder: These leavening agents help the muffins rise and become fluffy. There are no direct substitutes for these, as they are crucial for the texture of the muffins.
- Salt: Enhances the flavors of the other ingredients. In a pinch, you can omit salt if using salted varieties of other ingredients, but the flavor balance might be slightly affected.
- Vanilla Extract: Adds depth and warmth to the muffins’ flavor. Almond extract can be used for a different flavor profile, though it should be used sparingly due to its stronger taste.
- Apple Cider Vinegar or White Vinegar: Reacts with the leavening agents to help the muffins rise. Lemon juice can be used as an alternative to provide the necessary acidity for the chemical reaction with baking soda.
- Coconut Oil (or any other neutral oil): Adds moisture and richness. Canola oil, vegetable oil, or melted vegan butter can be used in equal amounts for a similar moist texture.
- Coconut Sugar or Brown Sugar: Sweetens the muffins while adding a slight caramel-like flavor. You can use granulated sugar or a sugar-free sweetener that measures like sugar, though this may slightly alter the taste and texture.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Vegan Chocolate Chips or Chunks: Add gooey, melty chocolate pockets in every bite. You can use any vegan chocolate chopped into small pieces, or for a different flavor, substitute with vegan white chocolate chips or nut butter chips. I like the non-dairy options from Lindt.
Equipment
Creating these Vegan Double Chocolate Zucchini Muffins is a straightforward process that doesn’t require any professional baking tools, making it accessible for home bakers of all levels. However, a few basic pieces of kitchen equipment will help ensure your baking success:
- Muffin Tin: A standard 12-cup muffin tin is perfect for this recipe, allowing you to bake a dozen muffins at a time. If you prefer mini muffins or have a larger muffin tin, just adjust the baking time accordingly.
- Paper Liners or Non-Stick Spray: To prevent the muffins from sticking, you can use paper liners for an easy release and clean-up. Alternatively, lightly greasing the muffin tin with a non-stick spray or a dab of oil works just as well.
- Box Grater: To prepare the zucchini, you’ll need a box grater. It’s the best tool for grating the zucchini into the perfect texture for these muffins. The finer side of the grater is ideal, as it ensures the zucchini blends seamlessly into the batter.
- Mixing Bowls: You’ll need two mixing bowls for this recipe – one for the dry ingredients and one for the wet. This helps evenly incorporate everything and makes the mixing process smoother.
- Measuring Cups and Spoons: Accurate measurements are key to baking success. Measuring cups and spoons will help you precisely measure ingredients like flour, cocoa powder, and baking powder.
- Whisk and Spatula: A whisk is useful for combining the wet ingredients and ensuring the sugar is fully integrated. A spatula is essential for folding the wet and dry ingredients together, ensuring you don’t overmix the batter.
- Kitchen Towels or Paper Towels: Before adding the grated zucchini to the batter, it’s important to remove excess moisture. Pressing the zucchini between kitchen towels or layers of paper towels does the job effectively.
Instructions
- Preheating and Muffin Tin Preparation
Start your baking by preheating the oven to 425°F (220°C). This initial high temperature is a crucial step for achieving those tall, bakery-style muffin tops that everyone loves. Prepare your muffin tin either by lining it with paper liners or by lightly greasing the cups. If you’re aiming for an easy release and clean presentation, paper liners are the way to go. For those who prefer to reduce waste, a light coat of oil or vegan butter on the muffin tin works wonders.
- Drain Zucchini
After grating your zucchini, take an extra moment to press it between two clean kitchen towels or layers of paper towels. This step is key to removing excess moisture, which ensures your muffins are moist without being soggy. The right balance of moisture is what gives these muffins their tender crumb.
- Sift the Dry Ingredients
In a large mixing bowl, sift together your all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Sifting not only ensures that your ingredients are lump-free but also aerates the mixture, contributing to a lighter muffin texture.
- Combine the Wet Ingredients
In a separate bowl, whisk together the melted coconut oil, coconut sugar, non-dairy yogurt, vanilla extract, and vinegar. This combination of ingredients is what gives the muffins their rich flavor and delicate crumb. The vinegar reacts with the baking soda, creating bubbles that help the muffins rise beautifully.
- Combining Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients, stirring until just combined. It’s important to mix gently to avoid overworking the batter, which can result in dense muffins.
- Folding in Zucchini and Chocolate Chips
Gently fold in the grated zucchini and vegan chocolate chips, distributing them evenly throughout the batter. This step is not just about mixing; it’s about ensuring that every muffin is filled with pockets of melted chocolate and the subtle texture of zucchini.
- Filling the Muffin Cups
Scoop the batter into the muffin cups, filling them to the top. This might seem like a lot, but it’s essential for achieving that sought-after muffin top.
- Initial High-Temperature Baking
Bake at the pre-set high temperature for the first 5 minutes. This blast of heat causes the batter to rise rapidly, forming a domed top.
- Lower Temperature Baking
Without opening the oven door (which could cause the temperature to drop too quickly), reduce the heat to 350°F (175°C) and continue baking. This lower temperature cooks the muffins through without burning the tops, ensuring a soft, moist interior.
- Cooling
After baking, allow the muffins to cool in the tin for about 5 minutes. This slight cooling makes them easier to remove. Then, transfer them to a wire rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy, keeping the muffins perfectly textured from top to bottom.
Hint: For an extra glossy and crunchy top, sprinkle a few extra chocolate chips or a light dusting of coarse sugar on top of each muffin before baking. This not only adds a delightful texture contrast but also makes your muffins visually more appealing.
Gluten-Free Vegan Double Chocolate Zucchini Muffins
Turning these Vegan Double Chocolate Zucchini Muffins into a gluten-free delight is not only possible but incredibly easy and just as delicious. Here’s how you can adapt the recipe to suit a gluten-free diet without compromising on the moist, tender texture and rich chocolate flavor that makes these muffins a hit.
Gluten-Free Flour Blend: Replace the all-purpose flour with an equal amount of a good quality gluten-free all-purpose flour blend. Look for a blend that includes xanthan gum, which helps to mimic the texture and elasticity of gluten. If your blend doesn’t contain xanthan gum, consider adding ¼ teaspoon per cup of flour to ensure your muffins don’t crumble.
Check Your Cocoa Powder: Most cocoa powders are naturally gluten-free, but it’s important to check the packaging for any gluten cross-contamination warnings, especially if you’re baking for someone with celiac disease or a severe gluten intolerance.
Inspect Other Ingredients: While the other ingredients in the recipe are naturally gluten-free, always review the labels of your ingredients to ensure they haven’t been processed in a facility that handles gluten-containing products, especially the baking powder, baking soda, and vegan chocolate chips.
Baking Time Adjustments: Gluten-free flour can sometimes absorb moisture differently than regular flour, so keep an eye on your muffins as they bake. You might find they need a couple of extra minutes in the oven, or conversely, they might bake a bit quicker. Use the toothpick test to ensure they’re baked to perfection.
Tips and Variations
- Zucchini Prep: Ensure to squeeze out as much water as possible from the grated zucchini to prevent soggy muffins. This step is crucial for achieving the perfect moist but not wet.
- Room Temperature Ingredients: For the best results, use all ingredients at room temperature, especially the non-dairy yogurt and melted coconut oil. This helps to create a smooth batter.
- Nutty Delight: Stir in chopped walnuts, almonds, or pecans to the batter for an added crunch and nutritional boost.
- Coffee Infusion: Replace a small portion of the non-dairy milk with strong brewed coffee or add a teaspoon of instant coffee powder to enhance the chocolate flavor.
- Sugar Alternatives: Experiment with different types of sweeteners based on dietary needs, such as maple syrup, agave nectar, or stevia, keeping in mind the adjustment might change the texture slightly.
Top Tip: Don’t Overbake
To ensure your muffins emerge from the oven with that perfect moist crumb and tender texture, keep a vigilant eye on the baking time, especially during the final minutes. The secret lies in the toothpick test; insert it into the center of a muffin around the 15-minute mark of the lower temperature baking phase. You’re aiming for a few moist crumbs clinging to the toothpick, signaling they’re just right. Pulling them out of the oven at this precise moment captures the muffins’ ideal texture—moist, fluffy, and irresistibly chocolatey. Remember, they will continue to cook slightly from residual heat after being removed from the oven, so stopping just short of them seeming completely done ensures they won’t dry out as they cool. This tip is the key to mastering not just these muffins, but any muffin recipe, guaranteeing rave reviews from all who taste them.
Common Questions about Vegan Double Chocolate Zucchini Muffins
Yes, you can substitute whole wheat flour for all-purpose flour to add a nutritional boost to your muffins. Keep in mind that whole wheat flour has a denser texture, which can make your muffins slightly heavier. For a lighter texture, consider using half whole wheat and half all-purpose flour, or opt for whole wheat pastry flour, which is lighter than regular whole wheat flour and better suited for baking.
Yes, you can make these muffins oil-free by substituting the coconut oil with unsweetened applesauce or mashed banana in equal proportions. This substitution not only reduces the fat content but also adds a subtle fruity flavor to the muffins. Keep in mind that the texture might be slightly different, but the muffins will still be delicious and moist.
To achieve a tall, domed top on your muffins, make sure to fill each muffin cup to the top with batter. Also, employ the initial high-temperature baking trick mentioned in the recipe—bake at 425°F (220°C) for the first 5 minutes, then without opening the oven, reduce the temperature to 350°F (175°C). This initial burst of high heat helps the batter to rise rapidly, creating that sought-after bakery-style muffin top.
Storage
Proper storage is key to maintaining the freshness and moist texture of your Vegan Double Chocolate Zucchini Muffins. Here’s how to keep them tasting great, whether you’re enjoying them now or later.
On the Counter:
Once completely cooled, store the muffins in an airtight container. Line the container with a paper towel to absorb any excess moisture, and place another paper towel on top of the muffins before sealing. This helps prevent sogginess.Kept this way, your muffins will stay fresh for up to 2 days.
In the Fridge:
For a longer storage option, place the cooled muffins in an airtight container, using the same paper towel technique as mentioned for counter storage. Refrigerated, they can last for up to 1 week. To serve, you can enjoy them cold, or warm them slightly in the microwave for a just-baked taste.
In the Freezer:
Vegan Double Chocolate Zucchini Muffins freeze exceptionally well. Wrap each muffin individually in plastic wrap, then place them in a zip-lock freezer bag or an airtight container. They can be frozen for up to 3 months. When you’re ready to enjoy, thaw them overnight in the refrigerator or warm them directly in the microwave from frozen. If you prefer to use an oven, unwrap the muffins, place them on a baking sheet, and warm at 350°F (175°C) for about 10-15 minutes or until heated through.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan Double Chocolate Zucchini Muffins
Ingredients
- 1 ½ cups grated zucchini about 1 medium-sized zucchini
- 1 cup non-dairy yogurt e.g., almond, soy, or coconut yogurt
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
- ½ cup coconut oil melted (or any other neutral oil)
- ¾ cup coconut sugar or brown sugar
- 1 cup vegan chocolate chips or chunks
Instructions
- Preparation: Preheat the oven to 425°F (220°C). Line a muffin tin with paper liners or lightly grease it.
- Drain Zucchini: After grating the zucchini, press it between two clean kitchen towels or paper towels to remove as much excess moisture as possible.
- Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Wet Ingredients: In a separate bowl, mix together the melted coconut oil, coconut sugar, non-dairy yogurt, vanilla extract, and vinegar.
- Combine: Slowly add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix as this can affect the rise. Gently fold in the grated zucchini and vegan chocolate chips.
- Fill: Fill each muffin cup all the way to the top. This helps in getting a tall muffin top.
- Initial High-Temperature Baking: Place the muffins in the preheated 425°F (220°C) oven and bake for 5 minutes. This initial high temperature causes a rapid rise, creating a taller muffin top.
- Lower Temperature Baking: Without opening the oven, reduce the temperature to 350°F (175°C) and continue to bake for another 15-20 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean with just a few crumbs.
- Cool: Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
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