Vegan Chocolate Zucchini Muffins Recipe

If you have a soft spot for treats that somehow manage to be both indulgent and a little bit healthy, I have just the thing for you: my favorite Vegan Chocolate Zucchini Muffins Recipe. These muffins are delightfully moist from the grated zucchini, rich with the deep flavor of Dutch-process cocoa, and studded with melty dark chocolate chunks that make every bite a mini celebration. Whether you’re catering to a plant-based diet or simply looking to sneak some veggies into your dessert, this recipe hits the sweet spot in taste, texture, and nutrition. It’s hands-down one of the best ways to make zucchini feel utterly irresistible!

Ingredients You’ll Need

Gathering your ingredients for this recipe is a breeze, and each one plays a crucial role in creating that perfect balance of moistness, chocolaty goodness, and light crumb. From the freshly grated zucchini that keeps these muffins supremely tender, to the dairy-free yogurt that adds a creamy richness without weighing them down, every element is thoughtfully chosen.

• 250 g zucchini/courgette (finely grated weight): Choose fresh, firm zucchini to ensure moisture without sogginess.
• 180 g all-purpose flour: The foundation of your muffins, providing structure.
• 60 g Dutch-process cocoa powder: Delivers that deep, earthy chocolate flavor and rich color.
• 3 teaspoons baking powder: Gives your muffins the lift for a light, fluffy texture.
• ¼ teaspoon baking soda: Helps with leavening and browning.
• ¼ teaspoon sea salt: Enhances flavor by balancing the sweetness.
• 180 ml non-dairy milk: Any plant milk works; it moistens and blends the batter.
• 2 teaspoons apple cider vinegar: Reacts with the baking soda to produce a tender crumb.
• 115 g coconut sugar: A natural sweetener with a subtle caramel note.
• 120 g vegan Greek-style yogurt: Adds tang and moisture for tender muffins.
• 80 ml olive oil: Keeps the muffins moist and adds richness.
• 1 teaspoon vanilla extract: Adds warmth and depth to the chocolate flavor.
• 150 g dark chocolate (roughly chopped): The star ingredient for pockets of melted goodness throughout.

How to Make Vegan Chocolate Zucchini Muffins Recipe

Step 1: Prep Your Zucchini

Start by washing and tailing your zucchini. Using a medium-hole box grater, shred it finely. Place your grated courgette onto a clean tea towel or kitchen roll in a bowl so it can settle while you prepare the rest of the ingredients. This prevents excess water from making the muffins soggy and keeps the batter just right.

Step 2: Mix Dry Ingredients

Sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and sea salt into a large bowl. Give them a gentle stir so everything is evenly combined. This step ensures every bite has a consistent texture and flavor.

Step 3: Make Vegan Buttermilk

Pour your non-dairy milk into a jug and stir in the apple cider vinegar. Let it sit for a few minutes to curdle slightly – this “vegan buttermilk” reacts with the leavening agents to deliver that perfect fluffy texture.

Step 4: Mix Wet Ingredients

In a different bowl, whisk together your freshly made vegan buttermilk, coconut sugar, vegan Greek-style yogurt, olive oil, and vanilla extract. This luscious mixture brings moisture, sweetness, and richness that elevates your muffins.

Step 5: Make the Batter

Add half of the dry ingredients to your wet mixture and whisk until just combined. Then switch to a rubber spatula and gently fold in the remaining dry mix, the grated zucchini, and about two-thirds of your chopped dark chocolate. Folding carefully helps keep the batter light and airy.

Step 6: Rest the Batter (Optional)

If you have the time, let your batter rest at room temperature for 30 minutes. This little pause encourages those signature towering muffin tops, making them look as impressive as they taste.

Step 7: Prepare Oven and Muffin Pans

Preheat your oven to 190°C (375°F) fan-forced or 210°C (410°F) conventional. Lightly grease two muffin trays and line 10 muffin liners, making sure to fill every second cavity to allow the muffins space to rise high. This recipe yields 10 large muffins – if you only have one tray, bake in two batches to achieve perfect results.

Step 8: Assemble and Top

Using an ice cream scoop or large spoon, divide the batter evenly among your muffin liners, filling each to the top. Scatter the remaining dark chocolate chunks over the tops for extra melty chocolate magic that’s irresistible once baked.

Step 9: Bake to Perfection

Bake at 190°C/375°F fan-forced (or 210°C/410°F conventional) for the first 5 minutes to set the tops. Then lower the temperature to 170°C/340°F fan-forced (or 190°C/375°F conventional) and continue baking for another 20 minutes. When done, let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack for at least half an hour to fully set their shape and flavor.

How to Serve Vegan Chocolate Zucchini Muffins Recipe

Garnishes

A simple dusting of powdered sugar or a light drizzle of vegan chocolate ganache instantly takes these muffins from cozy snack to party-ready treat. For a fresh touch, add a sprinkle of toasted coconut or a few fresh berries on the side to make them even more enticing.

Side Dishes

Pair these muffins with a warm mug of almond milk latte or your favorite herbal tea for a comforting breakfast or afternoon pick-me-up. For a more substantial brunch spread, add some fresh fruit salad or a bowl of dairy-free yogurt topped with granola to round out the meal beautifully.

Creative Ways to Present

Try slicing these muffins in half and spreading vegan cream cheese or nut butter inside for a decadent sandwich-style snack. You can also stash a muffin in your kid’s lunchbox, or serve them warm with a scoop of vegan vanilla ice cream for a crowd-pleasing dessert.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Vegan Chocolate Zucchini Muffins Recipe in an airtight container at room temperature for up to 3 days. They’ll stay deliciously moist and tender — perfect for quick breakfasts or snacks throughout the week.

Freezing

These muffins freeze beautifully! Wrap each muffin individually in plastic wrap or place them in a freezer-safe bag, then freeze for up to 3 months. When you want a treat, thaw overnight in the fridge or leave at room temperature for a few hours.

Reheating

To enjoy your muffins warm, reheat in a toaster oven or regular oven at 160°C (320°F) for about 8 to 10 minutes. Avoid microwaving if possible, as this can make the texture a little gummy.

FAQs

Can I substitute the zucchini with another vegetable?

While zucchini adds unique moisture and a subtle flavor, grated carrots or peeled pumpkin could work as alternatives. Just be mindful of moisture content as it affects the batter’s consistency.

Is coconut sugar necessary or can I use a different sweetener?

Coconut sugar lends a mild caramel flavor, but brown sugar, maple syrup (adjust liquid), or cane sugar can be good substitutes depending on your preference.

Can I use regular yogurt instead of vegan Greek-style yogurt?

If you’re not strictly vegan, regular Greek yogurt works well and will maintain the texture. For a 100% vegan version, make sure to use your favorite plant-based Greek-style yogurt.

Why is apple cider vinegar added to the batter?

Apple cider vinegar reacts with the baking soda to create bubbles, helping the muffins rise and resulting in a light, fluffy texture.

Can I make these muffins gluten-free?

To make gluten-free Vegan Chocolate Zucchini Muffins Recipe, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. You may want to add a binder like xanthan gum for best results.

Final Thoughts

Trust me, once you try this Vegan Chocolate Zucchini Muffins Recipe, you’ll wonder why it took you so long to discover how delicious and simple plant-based baking can be. These muffins are a fantastic way to bring chocolate and veggies together in perfect harmony, satisfying your sweet tooth without any guilt. Whip up a batch, share them with friends, and enjoy every gooey, chocolaty bite!

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