These Chocolate Vegan Zucchini Muffins are melt-in-the-mouth delicious! They're easy to make, moist, and of course super chocolatey. We're all looking for ways to use up our glut of zucchini/courgette, and doesn't it just make you jump for joy when you hear you can make sweet treats from them?
The ingredients for these delicious chocolate vegan zucchini muffins you may have in your cupboard already. The key ingredients I want to mention are:
Zucchini/courgettes - the star of the show! As they are so moist, they help to give a lovely moist sponge (which is what we all want). We have lots of delicious recipes for using up those zucchini, including Zucchini/Courgette Fries, Zucchini/Courgette Babaganoush and Courgette/Zucchini Fritters.
Milled linseed/flaxseed - this is the egg substitute to help bind the vegan zucchini muffins. Linseed is full of omega-3 fatty acids, as well as having loads of fibre. When you mix milled (or blended) linseed (affiliate link) with water, it forms a gel which is your egg replacement. There are lots of other great vegan egg replacements for burgers, cakes and breakfasts!
Cocoa/Cacao - this is the part of the muffins that makes them chocolatey! Cacao (affiliate link) is the purest form of chocolate, with lots of antioxidants. You'll more commonly find cocoa which is also great.
Vegan Chocolate Chips - these take your vegan zucchini chocolate muffins to the next level, and help make them melt-in-the-mouth delicious, especially if you eat them warm. Double-check the packet to make sure the chocolate chips (affiliate link) are vegan. You can also just chop up a bar of vegan chocolate! I often prefer this option as it's much easier to get high-quality chocolate bars (affiliate link) than to get high-quality chocolate chips.
Muffins are actually very easy to make, and these are no exception. In summary, you make the vegan chocolate zucchini muffins by:
- Combining the sugar and oil. Then mixing in the milled linseed mixed with water.
- Combining the flour, baking powder and cocoa.
- Add a bit of the flour, baking powder and cocoa mix to the sugar, oil and linseed mix. Then add a bit of the vegan milk. Repeat, bit by bit, until all ingredients are combined.
- Fold in the grated zucchini/courgette, and the vegan chocolate chips.
- Put the mixture into the muffins tins - don't forget your muffin cases! (affiliate link)
- Sprinkle some extra chocolate on top and bake. Then share your vegan zucchini muffins with your friends (or eat them all yourself!)
Yes! They freeze very well, like most vegan cakes.
As they have zucchini/courgette in them, the vegan muffins won't last as long as other cakes. So store them in the fridge if you're not eating them in 1-2 days. You can always heat them up a little before you eat them if you don't want them cold.
Chocolate chips are yummy, but you can leave them out if you want. Feel free to add something like nuts or seeds instead, or even dried fruit!
If you loved these Chocolate Vegan Zucchini Muffins as much as we do, please share the recipe with your friends, and rate and comment below.
Chocolate Vegan Zucchini Muffins
- 2 Medium Zucchini (courgettes)
- 100 ml vegetable oil (sunflower or rapeseed work well)
- 150 g brown sugar
- 1 teaspoon vanilla essence
- 2 tablespoon milled linseed/flaxseed (mixed with 6 tablespoon water)
- 360 g plain (all purpose) flour (can also use spelt or wholemeal flour)
- 4 teaspoon baking powder
- 40 g cocoa powder (or cacao)
- 375 ml vegan milk
- 100 g vegan chocolate chips (plus extra to sprinkle on top)
- Preheat oven to 180°C / 350°F / Gas Mark 4, and place muffin cases in the muffin tin.
- Grate the courgettes / zucchini.
- Mix the sugar and oil together. Then add the milled linseed mixed with water. Combine well.
- In a separate bowl, sift the flour, cacao and baking powder.
- Bit by bit, add the vegan milk, and the flour mix, into the sugar, oil and linseed. Mixing as you go.
- Then add the grated courgette / zucchini.
- Mix in the chocolate chips.
- Bake for 20 mins or until a skewer comes out clean.
- Leave the muffins to cool for around 20 minutes in the tins, then transfer to a cooling rack.
- Keep the muffins in the fridge if they won’t be eaten within a couple of days.