Rich Chocolate Zucchini Muffins
Prep time
Cook time
Total time
Recipe type: Snack, Dessert
Serves: 10-12
  • 1 flax egg (1 tbsp ground flax seed, 3 tbsp water)
  • 1 cup whole wheat flour
  • ¾ cup coconut or brown sugar
  • ⅓ cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup dairy-free milk (I used soy)
  • 2 tsp apple cider vinegar
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • ¾ cup grated zucchini
  • ¾ cup chocolate chips
  • ½ cup water
  1. In a small bowl, whisk together the ground flax seed and water for your flax egg. Set aside.
  2. Preheat oven to 350F. Line a muffin tin with 12 liners.
  3. In a medium bowl, whisk together flour, sugar, cocoa powder , cinnamon, baking soda, and salt.
  4. In another bowl, whisk together non-dairy milk, apple cider vinegar, coconut oil, vanilla and flax egg, until combined.
  5. Pour wet mixture over dry mixture and mix well, until all the flour is incorporated.
  6. Stir in the zucchini, ½ cup chocolate chips and water.
  7. Fill muffin liners (almost to the top), sprinkle with the remaining ¼ cup chocolate chips and bake for 15 minutes, or until a toothpick comes out clean.
Recipe by Vegan Recipes from Cassie Howard at