Description
These Vegan Chocolate Zucchini Muffins are a moist and delicious treat combining the rich flavor of Dutch-process cocoa powder with fresh grated zucchini. Perfect for a healthy snack or breakfast, these muffins are baked to perfection with a tender crumb and topped with decadent dark chocolate chunks. The recipe uses simple plant-based ingredients including vegan yogurt, coconut sugar, and olive oil to ensure a moist, dairy-free, and egg-free delight that everyone can enjoy.
Ingredients
Scale
Vegetables
- 250 g zucchini/courgette (finely grated weight)
Dry Ingredients
- 180 g all-purpose flour
- 60 g Dutch-process cocoa powder
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 115 g coconut sugar
Wet Ingredients
- 180 ml non-dairy milk
- 2 teaspoons apple cider vinegar
- 120 g vegan Greek-style yogurt
- 80 ml olive oil
- 1 teaspoon vanilla extract
Add-ins
- 150 g dark chocolate (roughly chopped)
Instructions
- Prep courgette: Wash and tail the courgette, then shred it using a medium-hole box grater. Place the grated courgette on a clean tea towel or kitchen paper over a bowl and set aside until ready to use.
- Mix dry ingredients: Sift the flour, Dutch-process cocoa powder, baking powder, baking soda, and sea salt into a bowl. Stir well to combine all the dry components evenly and set aside.
- Make vegan buttermilk: In a jug, combine the non-dairy milk and apple cider vinegar. Allow this mixture to sit briefly which helps curdle and act as a buttermilk substitute.
- Mix wet ingredients: In a separate large bowl, whisk together the vegan buttermilk, coconut sugar, vegan Greek-style yogurt, olive oil, and vanilla extract until smooth and well combined.
- Make the batter: Add half of the dry ingredients to the wet mixture and whisk until just combined. Then switch to a rubber spatula and gently fold in the remaining dry ingredients along with the grated courgette and two-thirds of the chopped dark chocolate chunks, being careful not to over mix.
- Rest the batter (optional): Let the batter rest at room temperature for 30 minutes to help develop higher muffin tops during baking.
- Prepare the oven/pan: Preheat the oven to 190°C (375°F) fan-forced or 210°C (410°F) conventional. Lightly grease two muffin trays and line 10 muffin liners, spacing out the batter by filling every second cavity to encourage tall muffin tops. If only one tray is available, bake in two batches.
- Assemble: Using an ice cream scoop or large spoon, evenly distribute the batter into the muffin liners, filling each to the top. Sprinkle the remaining chocolate chunks on top of each muffin for an extra chocolatey finish.
- Bake: Bake the muffins at 190°C (375°F) fan-forced or 210°C (410°F) conventional for the first 5 minutes. Then reduce the oven temperature to 170°C (340°F) fan-forced or 190°C (375°F) conventional and continue baking for another 20 minutes until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the tray for 5 minutes before carefully removing them and placing them on a cooling rack to cool completely for about 30 minutes before serving.
Notes
- Note 1: Use a medium-hole box grater to shred the zucchini finely and weigh after shredding for accurate measurement.
- Note 2: Dutch-process cocoa powder provides a rich chocolate flavor and smooth color. Regular cocoa powder can be substituted but may alter taste slightly.
- Note 3: Non-dairy milk options like almond, soy, or oat milk work well for this recipe.
- Note 4: Coconut sugar adds natural sweetness and a subtle caramel taste; brown sugar can be used as an alternative.
- Note 5: Vegan Greek-style yogurt contributes to moisture and texture; plain vegan yogurt can be substituted if necessary.
- Note 6: Olive oil adds healthy fats and moisture. You can substitute with a neutral oil like avocado or sunflower oil if preferred.
- Resting the batter is optional but helps achieve taller muffin tops.
- Baking in every second muffin tray cavity allows better heat circulation and results in puffier tops.
