You won’t believe the plant power in these mega nutritious, plant-based (vegan) Chocolate Zucchini Muffins! These zucchini muffins are packed with dark chocolate, zucchini, avocados, hemp, chia, flax, and more—thus, they are rich in healthy fats, fiber, vitamins, minerals, and antioxidant compounds, compliments of whole plants.
These healthy vegan muffins are a great way to use up extra zucchini growing in your garden, or from the farmers market when zucchinis are in season. And these chocolate muffins showcase how you can use whole plant fats, such as ripe avocados, in baking. Plus, they are downright yummy; these muffins are like a fudgey, special treat—one that you can feel really good about! Bake this delicious muffin recipe up as a healthy indulgence for your children’s lunch boxes, breakfast or coffee break time, or a post workout snack. Make these muffins gluten-free by swapping out flour for a gluten-free flour blend.
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Chocolate Zucchini Muffins
(9 votes, average: 4.67 out of 5)
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4.7 from 9 reviews
- Author: The Plant-Powered Dietitian
-
Total Time: 50 minutes -
Yield: 8 servings - Diet: Vegan
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Description
Try this healthy recipe for these mega-nutritious, vegan Chocolate Zucchini Muffins as a delicious treat for the whole family.
Ingredients
- 1/2 small ripe avocado, peeled, mashed
- ¼ cup vegetable oil
- ¼ cup agave nectar
- 1 ½ tablespoons chia seeds
- 1 ½ tablespoons flax seeds
- ½ teaspoon vanilla
- 1/4 cup plant-based milk, plain (i.e., soy, oat, almond)
- 3/4 cup whole wheat flour*
- ½ cup chopped walnuts
- 1 teaspoon cinnamon
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt (optional)
- 1 small zucchini (or other summer squash), shredded (about 1 1/3 cups)
- 2 tablespoons dairy-free chocolate chips
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Instructions
- Preheat oven to 350 F.
- In a mixing bowl, use an electric mixer (or whisk vigorously) to combine avocado, vegetable oil, agave nectar, chia, flax, vanilla, and soy milk. Mix for 1 minute. Allow to rest for 2 minutes to thicken.
- Add wheat flour, walnuts, cinnamon, cocoa powder, baking soda, and salt (optional), and mix only until smooth.
- Stir in shredded zucchini and chocolate chips.
- Spray muffin pans with nonstick spray. Fill with batter about 2/3 full.
- Bake for 25-30 minutes until baked through (if you pierce the center of a muffin with a fork it comes out clean). Makes a dense, moist muffin.
- Makes 8 muffins.
Notes
*Substitute wheat flour with almond meal or sorghum flour to make this gluten-free.
May add: 1 tablespoon wheat germ or hemp seeds for extra nutrients
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Category: Muffins
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 10 g
- Sodium: 171 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 4 g
Keywords: muffins, chocolate muffins, zucchini muffins, healthy muffins
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For other plant-based baked goods, try some of my favorite recipes:
Get Nutty Vegan Whole Wheat Banana Bread
Lemon Scones with Currants
Corn Muffins with Spices
Vegan Pumpkin Bread with Pumpkin Seeds
Vegan Lemon Poppy Seed Bread
Matcha Tea Lemon Muffins
Learn about the health benefits of dark chocolate at the Plant-Powered Dietitian.
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