Vegan Chocolate Zucchini Muffins
Total time47 min
Prep time15 min
Cook time22 min
4.9(11)
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Learn more →Ingredients
12 servings
For the muffins
- 1 ½ cups gluten free flour blend
- ¼ cup cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup maple syrup
- ⅓ cup neutral oil (such as canola or light olive oil)
- ¼ cup milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 tsp vanilla extract
- 1 ½ cups zucchini, coarsely grated and squeezed dry
- ½ cup dairy free chocolate chips
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
- 2
Grate the zucchini on the large holes of a box grater, then pile it onto a clean kitchen towel or several layers of paper towels and squeeze firmly until very little liquid comes out. You should have about 1 1/2 cups of packed, dry grated zucchini.
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