• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Baking

    Chocolate Vegan Zucchini Muffins

    Published: Aug 1, 2021 · Modified: Jul 18, 2022 by Vanessa Sturman · This post may contain affiliate links · This blog generates income via ads · 14 Comments

    Jump to Recipe Jump to Video

    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?

    chocolate vegan zucchini muffins in a stack this recipe
    These muffins are the perfect treat for entertaining, as they stack up so beautifully!
    Jump to:
    • 🥣Ingredients
    • 👩🏽‍🍳How To
    • ❓FAQs
    • 🍴Similar Recipes
    • 📖 Recipe
    • 💬 Comments

    🥣Ingredients

    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.

    a chocolate muffin broken up to reveal the moist inside
    Check out that moist and chocolatey muffin centre!

    👩🏽‍🍳How To

    Muffins are actually very easy to make, and these are no exception. In summary, you make the vegan chocolate zucchini muffins by:

    1. Combining the sugar and oil. Then mixing in the milled linseed mixed with water.
    2. Combining the flour, baking powder and cocoa.
    3. 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.
    4. Fold in the grated zucchini/courgette, and the vegan chocolate chips.
    5. Put the mixture into the muffins tins - don't forget your muffin cases! (affiliate link)
    6. Sprinkle some extra chocolate on top and bake. Then share your vegan zucchini muffins with your friends (or eat them all yourself!)
    grating zucchini on a grater
    Grate the zucchini / courgette
    milled linseed in a bowl
    Put the milled linseed/flaxssed in a bowl
    milled linseed mixed with water in a bowl
    Mix water with the milled linseed/flaxseed
    adding linseed egg to a bowl of flour
    Add the milled linseed/flaxseed mixed with water to the sugar and oil
    flour in a bowl with baking powder
    Add the baking powder to the flour and cocoa
    adding flour to the cake mixture
    Bit by bit, add some of the flour mixture and the vegan milk, to the sugar mixture
    adding vegan milk to the cake mixture
    Keep adding bit by bit until everything is combined
    grated zucchini about to be adding to the cake mixture
    Fold in the grated courgette/zucchini
    combing grated zucchini with the cake mixture in a bowl
    Add the chocolate chips and combine
    muffin cases in a muffin tin
    Get your muffin tins ready
    adding the chocolate vegan zucchini muffin mixture to the muffin cases
    Spoon the mixture into the muffin cases
    sprinkling vegan chocolate chips on the vegan chocolate zucchini muffins
    Sprinkle some extra chocolate chips on top before baking
    Handy How To Guide for making these delicious Chocolate Vegan Zucchini Muffins

    ❓FAQs

    Can I freeze these vegan zucchini muffins?

    Yes! They freeze very well, like most vegan cakes.

    How long will they stay fresh for?

    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.

    What if I don't have chocolate chips or want to use something else?

    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!

    This recipe was developed by Vanessa, one of the original co-founders of this site. Vanessa is now working on her plant based health coaching business, Energise and Thrive Plant Based.

    She’s also brought out her FREE Guide - 5 Steps to Balanced Plant Based Eating which you’re welcome to download. Of course, all the recipes she has created for The Vegan Larder (like this one!) will remain here for you to access.

    chocolate muffin being unwrapped
    Getting ready to eat a yummy vegan chocolate zucchini muffin!

    🍴Similar Recipes

    The Best Vegan Chocolate, Date and Banana Bread

    Vegan Fruity Coconut Muffins

    Best Vegan Chocolate Cake! (Gluten Free Option!)

    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.

    📖 Recipe

    chocolate vegan Zucchini muffins in a stack

    Chocolate Vegan Zucchini Muffins

    Vanessa Sturman
    These easy Chocolate Vegan Zucchini Muffins are a brilliant way to use up those extra zucchini, while giving yourself the most delicious and moist chocolate treat. They're great for dessert, picnics and on the go!
    5 from 6 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Resting time 20 minutes mins
    Total Time 55 minutes mins
    Course Dessert, pudding, Snack
    Cuisine American, british, European
    Servings 12 muffins
    Calories 299 kcal

    Equipment

    • Muffin Tin
    • Muffin cases
    • Cooling rack
    • Mixing Bowl

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 2 (2 cups) Medium Zucchini (courgettes)
    • 100 ml (½ cup) vegetable oil (sunflower or rapeseed work well)
    • 250 g (1¼ cups) brown sugar
    • 1 teaspoon vanilla essence
    • 2 tablespoon milled linseed/flaxseed (mixed with 6 tablespoon water)
    • 360 g (2½ cups) plain (all purpose) flour (can also use spelt or wholemeal flour)
    • 4 teaspoon baking powder
    • 40 g (½ cup) cocoa powder (or cacao)
    • 300 ml (1¼ cups) vegan milk
    • 100 g (⅔ cup) vegan chocolate chips (plus extra to sprinkle on top)

    Instructions

    • 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.

    Video

    Nutrition

    Calories: 299kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 190mgPotassium: 199mgFiber: 3gSugar: 17gVitamin A: 65IUVitamin C: 6mgCalcium: 155mgIron: 3mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Baking

    • A stack of raspberry shortbread crumble bars ready to eat.
      Raspberry Shortbread Crumble Bars- Dairy Free Recipe
    • Lemon Blueberry Cake with a slice of cake taken off, with blueberries on top.
      Easy Vegan Lemon Blueberry Cake (Dairy and Egg Free)
    • Banana Bread with Chocolate chips ready to eat.
      Easy Chocolate Chip Banana Bread with 2 Bananas
    • Vegan raspberry brownies cut up ready to eat.
      Fudgy Vegan Raspberry Brownies- Egg Free and Dairy Free

    Reader Interactions

    Comments

      5 from 6 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. patricia says

      August 21, 2022 at 6:56 pm

      About how much zucchini in cups?

      Reply
      • Louise-Claire Cayzer says

        August 30, 2022 at 7:49 pm

        Around 1 cup of zucchini.

        Reply
    2. patricia says

      August 17, 2022 at 9:43 pm

      5 stars
      Do you squeeze your grated zucchini? Also, about how much grated zucchini? Medium can vary alot. Thanks you. ( I would be making it gluten free also.)

      Reply
      • Louise-Claire Cayzer says

        August 20, 2022 at 1:46 pm

        In this recipe, the zucchini isn't squeezed. It was around 1 cup (roughly) when grated. This recipe is pretty forgiving though, so it doesn't matter if it varies a bit.

        Reply
    3. Kechi says

      August 01, 2021 at 10:56 pm

      5 stars
      These muffins look incredibly rich and delicious! I love the addition zucchini, what a beautiful way way to sneak in veggies!

      Reply
      • Vanessa Sturman says

        August 03, 2021 at 8:36 pm

        Thanks Kechi. Ha ha yes, sneaking those veggies in wherever we can! Glad you like them x

        Reply
    4. Sara Welch says

      August 01, 2021 at 10:38 pm

      5 stars
      Going to make these with some zucchini from my garden! Looks too good to pass up, indeed!

      Reply
      • Vanessa Sturman says

        August 03, 2021 at 8:36 pm

        Oh wonderful - you're a zucchini grower too! So much fun making cake from them xx

        Reply
    5. Mairead says

      August 01, 2021 at 9:21 pm

      5 stars
      I love recipes that help me add some hidden veggies to baked goods. My kids are picky eaters and these muffins look perfect for them.

      Reply
      • Vanessa Sturman says

        August 03, 2021 at 8:37 pm

        So glad you like them. Perfect for kids too as you say - sneak those veggies in!

        Reply
    6. Anaiah says

      August 01, 2021 at 9:19 pm

      5 stars
      I love these chocolate zucchini muffins!! I always have a difficult time finding a good plant based recipe when it comes to baking but these were so delicious and so moist. They turned out perfectly!

      Reply
      • Vanessa Sturman says

        August 03, 2021 at 8:37 pm

        We're so happy you enjoyed these. A moist cake is a must, right!? x

        Reply
    7. Michelle says

      August 01, 2021 at 7:31 pm

      5 stars
      So chocolatey! And the perfect way to use up all that summer zucchini

      Reply
      • Vanessa Sturman says

        August 01, 2021 at 8:15 pm

        Thanks, Michelle. Ha ha yes, I am so happy to use up zucchini on chocolate desserts!

        Reply

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Crispy Air Fried Oyster Mushrooms
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)

    Tofu Lover? These are for you...

    • A bowl of tofu crispy crackers with a few spilled next to the bowl.
      Tofu Crispy Crackers (Healthy High Protein Chips)
    • A little bowl of vegan bacon bits with a jar of bacon bits in the background.
      Vegan Tofu Bacon Bits-Easy DIY Recipe!
    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free

    Vegan Dinner Inspo

    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce
    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
      Dill Pickle Potato Salad (with no mayo!)
    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Vegan Larder on the Cravings Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.