Chocolate Vegan Zucchini Muffins
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!
Servings: 12 muffins
Calories: 299kcal
Ingredients
- 2 Medium Zucchini (courgettes)
- 100 ml vegetable oil sunflower or rapeseed work well
- 250 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
- 300 ml vegan milk
- 100 g 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: 299kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 190mg | Potassium: 199mg | Fiber: 3g | Sugar: 17g | Vitamin A: 65IU | Vitamin C: 6mg | Calcium: 155mg | Iron: 3mg