Name: Vegan Chocolate Zucchini Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 250 g zucchini/courgette (finely grated weight); 180 g all-purpose flour; 60 g Dutch-process cocoa powder; 3 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon sea salt; 180 ml non-dairy milk; 2 teaspoons apple cider vinegar; 115 g coconut sugar; 120 g vegan Greek-style yogurt; 80 ml olive oil; 1 teaspoon vanilla extract; 150 g dark chocolate (roughly chopped)

Introduction

These vegan chocolate zucchini muffins are a moist, delicious treat that perfectly balance rich cocoa with the subtle sweetness of zucchini. They’re easy to make and packed with dark chocolate chunks for extra indulgence. Ideal for a snack or a breakfast treat, these muffins are sure to satisfy your chocolate cravings in a wholesome way.

The image shows five dark chocolate muffins with a rough, cracked texture, each topped with several large, shiny milk chocolate chunks that slightly melt into the muffin tops. Three muffins are fully intact, while one is cut in half to reveal a moist, dense inside studded with melted chocolate pieces. Two muffins are wrapped in dark brown paper liners, and all are placed on a black wire cooling rack over a white marbled surface. At the bottom left corner, part of a white bowl filled with finely shredded green zucchini is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g zucchini/courgette (finely grated)

180 g all-purpose flour

60 g Dutch-process cocoa powder

3 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon sea salt

180 ml non-dairy milk

2 teaspoons apple cider vinegar

115 g coconut sugar

120 g vegan Greek-style yogurt

80 ml olive oil

1 teaspoon vanilla extract

150 g dark chocolate (roughly chopped)

Instructions

Step 1: Wash and trim the zucchini, then grate it using a medium-hole box grater. Place the grated zucchini on a clean tea towel or paper towel in a bowl until ready to use.

Step 2: Sift together the flour, cocoa powder, baking powder, baking soda, and sea salt into a bowl. Stir to combine and set aside.

Step 3: In a jug, mix the non-dairy milk with the apple cider vinegar to create vegan buttermilk. Set aside for a few minutes.

Step 4: In a separate bowl, whisk together the vegan buttermilk, coconut sugar, vegan yogurt, olive oil, and vanilla extract until smooth.

Step 5: Add half of the dry ingredients to the wet ingredients and whisk until combined. Then gently fold in the remaining dry ingredients, grated zucchini, and two-thirds of the chopped dark chocolate using a rubber spatula.

Step 6: Optional: Allow the batter to rest at room temperature for 30 minutes to help promote tall muffin tops.

Step 7: Preheat the oven to 190°C (375°F) fan-forced or 210°C (410°F) conventional. Lightly grease two muffin trays and line 10 muffin liners. Fill every second cavity in the trays to encourage taller muffins.

Step 8: Use an ice cream scoop or large spoon to evenly distribute the batter among the muffin liners, filling each to the top. Sprinkle the remaining chocolate chunks over the tops.

Step 9: Bake at 190°C (375°F) fan-forced or 210°C (410°F) conventional for 5 minutes. Then reduce the temperature to 170°C (340°F) fan-forced or 190°C (375°F) conventional and bake for another 20 minutes. Let muffins cool for 5 minutes in the tray before transferring to a cooling rack to cool further for 30 minutes.

Tips & Variations

For a nuttier flavor, substitute olive oil with melted coconut oil or sunflower oil.

If you don’t have vegan Greek-style yogurt, use any plain unsweetened vegan yogurt instead.

Adding a teaspoon of cinnamon or cardamom can add a warm, spicy note.

Use vegan chocolate chips if you prefer smaller, consistent chocolate pieces throughout.

Grate zucchini finely and squeeze out excess moisture for a less wet batter and denser muffins.

FAQs

Can I use regular milk instead of non-dairy milk?

Yes, you can substitute non-dairy milk with regular dairy milk if you are not strictly vegan. The texture and flavor will remain similar.

Do I need to peel the zucchini before grating?

No, peeling is not necessary. The skin is thin and adds extra nutrients and color to the muffins.

Dessert

Vegan Chocolate Zucchini Muffins Recipe