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Rich Chocolate Zucchini Muffins

July 18, 2014 20 Comments

Rich-Zucchini-Muffins

I’m always looking for ways to sneak veggies into my kids’ diets. They flat out refuse vegetables most of time, so I have to hide them in foods they’ll eat – like chocolate. That’s where these muffins come in.

Vegan-Chocolate-Zucchini-Muffins

Zucchini and black beans are my favourite to use in chocolate muffins/brownies/cakes/anything with chocolate, but I had no black beans and one medium sized zucchini in my fridge – so zucchini and chocolate it was. I made muffins, since my kids love them.

The verdict? 2 thumbs up – from both kids!

Of course, with chocolate, it’s hard to go wrong, right?

Rich-Chocolate-Zucchini-Muffins

You can’t taste a single hint of zucchini in this recipe, just chocolate, which is why my kids kept begging for more and more muffins, until eventually they were gone (in just 2 days)… okay fine, I may have eaten one three myself, too!

3.3 from 3 reviews
Rich Chocolate Zucchini Muffins
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: Vegan Insanity
Recipe type: Snack, Dessert
Serves: 10-12
Ingredients
  • 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
Instructions
  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.
3.2.2708

Chocolate-Zucchini-Muffins-Vegan

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Filed Under: Dessert, Recipes Tagged With: chocolate, muffins, nut-free, soy free

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Comments

  1. Naomi says

    February 14, 2016 at 8:27 PM

    I used less water because my zucchini were quite overgrown and wet, and they turned out perfectly. Miss 3yo approved too. Thanks for the recipe.

    Reply
  2. Cindy says

    August 24, 2015 at 6:52 PM

    Did you by chance mean baking powder??? I have a pile of malformed muffins, even after baking for 25 minutes.

    Reply
    • Abbie says

      August 26, 2015 at 5:52 PM

      Unfortunately, I also had problems with this recipe. I followed all of the directions to the letter, but the batter was very thin, and the middle of the muffins never cooked, even after 35 minutes in the oven. They came out like molten lava cakes. The flavor was good, but they didn’t rise at all. Bummer!

      Reply
  3. Stephanie says

    November 22, 2014 at 7:39 PM

    Hi there. This recipe looks amazing! A bit of a silly question but I wanted to be sure. When you say coconut or brown sugar.. do you mean coconut sugar or actual coconut?

    Thanks in advance!

    Reply
  4. Fran Bernitz says

    November 11, 2014 at 11:02 AM

    Wondering how these would be with GF flour, say brown rice flour? Also, can I use raw cacao powder? Thank you!

    Reply
  5. Anne-Sophie Cardinal says

    October 11, 2014 at 8:10 PM

    Hello! I just wanted to tel you that I love your recipe. It became one of my all-time best muffin recipes. 🙂
    THANK YOU!!

    Reply
    • Cassie says

      October 14, 2014 at 9:28 AM

      YAY! So happy to hear that you liked it!

      Reply
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  6. Kristin says

    September 9, 2014 at 7:54 AM

    You mentioned you love using black beans, too… How do you use them in the recipe? Do they replace the flour?

    These look delish but I’d love to cut out some gluten and add some protein!

    Reply
    • Cassie says

      September 9, 2014 at 9:42 AM

      Yep, they replace the flour. This is the recipe I use (just swapped eggs for flax eggs): http://www.mrsjanuary.com/easy-recipes/black-bean-brownies-recipe/

      Reply
  7. Cassie says

    August 25, 2014 at 12:03 PM

    I use Enjoy Life brand of chocolate chips. I’ve found them at health food stores and many higher-end grocery stores.

    Reply
  8. April @ Life of Plenty says

    August 25, 2014 at 11:03 AM

    Hi there! Just found your blog (through Twitter) and was scrolling through – I had to stop at this recipe! It looks great, but I have a question: do you use a specific vegan brand of chocolate chips? I haven’t been able to find a brand of chocolate that doesn’t contain milk or milk products, so if you can recommend one I’d appreciate it!

    Reply
    • Cassie says

      September 9, 2014 at 9:42 AM

      I do! I use Enjoy Life brand. 🙂

      Reply

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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