Dee-lish! Thank you so much for this recipe! Tune in each week as we bring accessible baking straight to your home kitchen. ). And these muffins fit that bill exactly! Add in the chocolate chips and chocolate chunks and fold in. Anyhow, not a huge deal and the recipe was so delicious. We love to feel like we’re in the kitchen with you. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife. These muffins were delicious! So happy to hear that, Helen, thanks for sharing! Delicious and indulgent Double Chocolate Zucchini Muffins. These easy muffins can be made in just 35 minutes for a chocolate-filled, zucchini-packed, dairy, and egg-free sweet treat. Store chocolate zucchini muffins in a sealed container at room temperature for 3-4 days, or in the fridge for up to 5 days. Learn how your comment data is processed. I have worked with zucchini for this type of recipe many times, so I already knew that you should shred the zucchini first and set it aside so the water can drain out, but that instruction is only printed in the recipe card version of the recipe. You can also freeze these muffins for up to 2 months. They’re vegan, gluten-free, refined sugar-free, nut-free and oil-free, too! You can skip the chocolate chips if you want. … Stir until just combined, being careful not to over-mix. Fold in the chocolate chips, walnuts (if using), and zucchini, being careful not to over-mix. This site uses Akismet to reduce spam. Wanna learn how to bake like a pro? Serve these muffins immediately. They have a really good flavor. These muffins came out incredible! These Double Chocolate Zucchini Muffins check off the list of all of everything I hope for in my treats! Remove from oven and let the cake cool for 10 minutes before flipping it out onto a. Beat them with a whisk until they are … I didn’t want to make a big batch, so I divided the recipe by 4 and made two big muffins out of it. I’ve had luck both with a 1:1 gluten-free flour blend as well as buckwheat flour. ), oh-so-flavorful, with just a hint of cinnamon and packed full of vegan chocolate chips and a dash of chopped … These are super rich, decadent, moist and unbelievably vegan! That’s your oil, sugars, apple sauce, milk, and vanilla extract. While I haven’t tried it personally, I’ve had readers who have reduced the sugar by about 1/4 cup. Gluten-free, dairy-free, soy-free, vegan, grain-free, and refined sugar-free (dependent upon chocolate chips used! © 2020 My Darling Vegan — All Rights Reserved, Zucchini Noodle Lasagna with Seasoned Tempeh, Vegan Chocolate Torte with Hazelnut Crust, Vegan Chocolate Peppermint Crinkle Cookies, 4-Ingredient Cookies with Chocolate Chips, ULTIMATE Detox Salad w/ Lemon Ginger Dressing, Rainbow Buddha Bowl with Sesame Miso Dressing. From now until the end of August you will have more zucchini than you need. Made only a few simple ingredients like almond flour, flax egg and sweetened with banana. Super good, super moist, super chocolaty! Place the tin in the pre-heated oven and bake for 20-22 minutes, or until a toothpick comes out clean when inserted. But before we get too ahead of ourselves, let’s take a look at why you are here today. In a medium mixing bowl, combine the coconut oil and honey. They’re chewy on the outside and surprisingly moist on the inside! We like to wrap ours individually, gently but tightly, in small pieces of aluminium foil. Chocolate zucchini muffins make a great healthy snack! I also like to add pumpkin seeds for some extra nutrition. This post contains affiliate links. Healthy Chocolate Zucchini Muffins. Evenly scoop batter into the prepared muffin tin. I also recommend using an ice cream scoop to evenly and cleanly scoop your batter. Made without sugar and with Califa Farms toasted coconut milk. These healthy vegan chocolate muffins are made with finely shredded zucchini - a surprise ingredient that adds moisture without the need for eggs or butter. Add dry ingredients to wet ingredients and mix … Stir in the grated zucchini until well combined. VEGAN GLUTEN-FREE CHOCOLATE ZUCCHINI … Preheat the oven to 350°F (180°C). Grease muffin pan and set aside. healthy paleo chocolate zucchini bread muffins (vegan) Healthy Paleo Chocolate Zucchini Bread Muffins made with all vegan and gluten-free ingredients. Store leftover muffins in an airtight container at room temperature for up to 5 days. not sure where it went wrong. Your email address will not be published. If you give this recipe recipe a try, snap a photo and share it on Instagram. For example, the first time the recipe is shown it says to mix all dry ingredients as the first step and then the second step is to prepare the zucchini. Bake for 20-25 minutes until a knife inserted in the middle come out clean. You will also need a handheld shredder or a food processor with a shredder attachment. Where can I find vegan chocolate … Through BAKED, there will be something for everyone. A super simple vegan recipe, they also bake up in only 20 minutes. Two variations I made were substituting the spelt flour for a gluten-free flour blend, and grating the zucchini on a fine grater rather than a regular grate. I recently discovered oat flour, so will sub out some of the plain flour with this next time I bake. I used coconut oil instead of canola. You can also check out my guide on healthier sugar alternatives for some ideas on how to replace the sugar. … Preheat the oven and line a standard muffin tin with paper muffin wrappers. Chocolate Zucchini Muffins, Vegan… Vegan Chocolate Zucchini Muffins. Kid-friendly. Though the chocolate zucchini muffins are light, fluffy, and cake-like, the loaf we baked was heavy and dense, and not in a good way. I’m glad to know they work well with applesauce. Make sure to tag, Preheat your oven to 350 F. Generously spray a standard. This recipe is wonderful!! I’m not sure what might have happened – these muffins have been tested many, many times, and I’ve never experienced anything near to what you’re describing. Did you happen to take any moisture out of the zucchini? This recipe is also oil-free, … Jump to Recipe Print Recipe Total Time: 35 mins. To further enhance the chocolate flavor, you could add some instant espresso or coffee powder. Lightly sweetened and full of chocolate, they make an amazing dessert or breakfast! I found this recipe and compared it to hers, and they were very similar except this one called for apple sauce instead of egg and some of the quantities were a bit different. I recommend regular or whole wheat flour in place of the spelt : ). A somewhat healthy muffin, these are made with whole wheat spelt flour, dark chocolate, coconut sugar, and avocado (or olive) oil. Mix up the muffin batter, then add the grated zucchini. These vegan zucchini muffins are healthy enough to serve with breakfast but sweet enough to be dessert (especially if you go for the chocolate chip … Thanks for this amazing recipe – will definitely make again! Okay, one of my coworkers makes a non-vegan chocolate zucchini bread that is incredible. also, one version says to spray the muffin tin lightly and the other version says to make sure you spray it thoroughly. These easy-to-make dark chocolate zucchini muffin treats will satisfy all of your chocolate cravings. Zucchini Nut Muffins-Add 1/4 cup of chopped nuts of your to the batter. Top each muffin with a few extra chocolate chips. Zucchini, my friends, works as an automatic egg replacer meaning there are no weird or hard to find ingredients in this recipe. Hi Lindsey, Hi, I’m Sarah. I like chopped pecans or chopped walnuts. Last Monday I shared my traditional zucchini … Your email address will not be published. Place the baked muffins onto a rack and cool in the tins for 10 minutes before removing and cooling fully. For all my muffin recipes, you’ll need basic kitchen equipment such as a mixing bowl, utensils, a wire cooling rack, and a muffin baking pan. Store at room temp, in an air-tight container up to 4 days, or freeze (for muffins, freeze on a cookie sheet and then put in freezer-safe bag or container) up to 3 … Bake for 15 to 17 minutes, or until muffins spring back when touched. We think because the zucchini weighs down the batter the loaf needed a much longer baking time. Why, it’s these ultra-moist, double chocolate zucchini muffins, of course. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours. Preheat the oven to 350 degrees F, then lightly grease a muffin pan … I’m so excited to make more of these for friends and family. Thanks for pointing that out. In a large bowl, whisk together the flaxmeal with water and stir well. I’m usually pretty good in the kitchen and these things were a disaster. In another bowl, mix together the milk, oil, and vanilla. Shred your zucchini in a food processor or with a grater and add to the mixing bowl. How to serve Vegan Zucchini Muffins. These vegan zucchini muffins are ultra moist thanks to the shredded zucchini … Thanks for recipe! Follow me on Instagram, Facebook, and Pinterest and read more about me here. Hi! If not, any day now, that zucchini in your garden is going to start popping up and when it does, it will do so ferociously. Chocolate Chip Zucchini Muffins-Add 1/4 cup of dairy free chocolate chips, or sprinkle a few chocolate chips on the top of the muffins before baking. I also substituted the zucchini for unsweetened apple sauce. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Vegan zucchini muffins loaded with cocoa powder and chocolate chips make for a delicious snack or dessert option! Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, mix together the milk, oil, and vanilla. Add the milk mixture to the flour mixture and stir until just combined and no streaks of flour remain. Yes! … Place the baked muffins onto a rack and cool in the tins for 10 minutes before removing and cooling fully. That means recipes with simple-to-follow steps and no weird or hard-to-find ingredients. With a handheld grater or in your food processor with the shredder attachment, shred your zucchini. Chocolate Zucchini Muffins, Calorie Count. Whole Wheat Pastry Flour works well in this recipe to create light muffins that are still 100% whole grain. We made this recipe into a chocolate zucchini loaf, however, it didn’t work well. The muffins can be stored in a sealed container at room temperature for 3-4 days, or frozen. These fluffy chocolate chip zucchini muffins are perfect for breakfast, a snack or even dessert! I’ve made it several times now, reducing the sugar content considerably with no issues with the outcome. If you can tell me of any substitutions you might have made, or anything that was done differently at all, I can help trouble shoot! ¾ cup (130 g) zucchini, grated and packed, ½ cup (80 g) dark chocolate chips, plus extra for topping. Alexandra. In a large bowl or the bowl of a stand mixer, stir together the zucchini, coconut sugar, avocado oil, and vanilla. Add zucchini and almond milk, and vanilla. for Glutenfree: replace 1/4 cup flour in my Glutenfree zucchini bread with 1/4 cup cocoa powder; for Oilfree , omit oil and add 2 tbsp more applesauce ; Leftover chocolate zucchini … Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more! Recipe. Add the milk mixture to the flour mixture and stir until just combined and no streaks of flour remain. Let the muffins cool 10 minutes in the muffin tin before flipping them onto a wire cooling rack to cool completely. Thank you so much for this recipe, I will definitely make it again. Add the wet ingredients to dry and mix until the dry ingredients are fully incorporated and a uniform batter has formed. Considering the healthy fats in these muffins, I find the calorie count reasonable, but if you’d like to reduce it, you can omit or reduce the amount of chocolate chips. Home » Vegan » Chocolate Zucchini Muffins (vegan). Stir well, then pour the batter into a muffin pan, and top with dairy free chocolate chunks. Rich, chocolate-y deliciousness. Your email address will not be published. Add the wet ingredients to the dry ingredients and gently mix in until the flour is evenly hydrated. My only issue with this recipe is that there are a couple of inconsistencies between the ‘ recipe card’ at the bottom and the recipe that’s written out within the body of the page. If … Stir in the prepared flax "egg" and almond milk/lemon juice mixture. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. I’ve made these multiple times for different groups (vegan and non-vegan) and it’s always been a hit! Bake at 350 degrees for about 20 minutes. I used pecans instead of chocolate chips and earth balance margarine instead of canola oil. BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. Zucchini tends to overwhelm gardens and markets by late summer. Scoop equal amounts of batter into the muffin tins, a little over three-quarters full, until all of the batter is gone. Allow to sit for at least 5 minutes to thicken. These muffins freeze well! Will definitely make this again. From salads to zoodles, and even desserts, I’ve got you covered, my friends. Only change I made was cutting back on the sugar quantities. Let cool down in the muffin tin for at least half an hour. These Gluten-Free Vegan Chocolate Zucchini Muffins are seriously moist, rich and indulgent and perfectly chocolatey. Can you use almond flour or regular flour instead? The muffins will keep in the freezer for up to three months. In a small bowl combine your flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Preheat oven to 350F. Generously spray your muffin tins or use cupcake holders to ensure the muffins don’t stick to the pan. Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. But, again, non-vegan. … They come together in one bowl and are refined sugar free … Add the vegan buttermilk, vanilla extract, melted coconut oil, applesauce and vinegar to the mixing bowl. This site uses affiliate links. Instructions. Home » Recipes » Double Chocolate Zucchini Muffins, by Sarah McMinn / Posted: July 30, 2018 / Updated: August 16, 2020 / Disclosure: This post may contain affiliate links. Pour half of dry mixture into wet mixture … Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring until combined. Mix into a thick batter. Oil-Free Chocolate Zucchini Walnut Muffins Lightly sweet, whole wheat, and oil-free, these muffins make a special breakfast or take along snack. Squeeze out the excess liquid of the zucchini to prevent your batter from becoming too wet. Thanks again – fantastic recipe! I love them with a pat of soy-free Earth balance to add a bit of moisture. Because chocolate chips don’t really melt, feel free to swap in chopped dark chocolate pieces if you prefer a less craggy muffin top. If you have friends or family looking to offload their harvest then this chocolate zucchini muffin recipe is for you! It is my job to make sure you are equipped with all the zucchini recipes you can handle. I am a classically trained chef and professional photographer. Full of flavour and super moist, these have a … Bake for about 15 minutes at 360°F (180°C). They are: Refined Sugar-free: perfectly sweetened with maple syrup and coconut sugar! These easy muffins can be made in just 35 minutes for a chocolate-filled, zucchini-packed, dairy and egg-free sweet treat. Rich double chocolate zucchini muffins that just happen to be vegan! Packed with wholesome, nutrient-dense, guilt-free ingredients. They come out of the oven warm, buttery, and hard to resist! Gluten-Free Zucchini Muffins … Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini. Required fields are marked *. Vegan Chocolate Zucchini Muffin Tips & FAQ. These vegan zucchini muffins are moist, buttery (without any actual butter, woot! Perfect fluffy, fudgy texture. Better than cake, packed with veg! (<