Your email address will not be published. Remove from oven and let the cake cool for 10 minutes before flipping it out onto a. You will also need a handheld shredder or a food processor with a shredder attachment. Place the baked muffins onto a rack and cool in the tins for 10 minutes before removing and cooling fully. Shred your zucchini in a food processor or with a grater and add to the mixing bowl. In a separate bowl whisk together your wet ingredients. Tune in each week as we bring accessible baking straight to your home kitchen. https://bakerbynature.com/chocolate-chip-zucchini-bread-muffins-vegan I’ve corrected the text. I didn’t want to make a big batch, so I divided the recipe by 4 and made two big muffins out of it. Did you change anything about the recipe at all, like the type of flour used? THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. Your email address will not be published. These Double Chocolate Zucchini Muffins check off the list of all of everything I hope for in my treats! Super good, super moist, super chocolaty! To further enhance the chocolate flavor, you could add some instant espresso or coffee powder. As a retired professional baker and 12 years (and counting!) These fluffy chocolate chip zucchini muffins are perfect for breakfast, a snack or even dessert! They’re vegan, gluten-free, refined sugar-free, nut-free and oil-free, too! Tips & Notes Lightly sweetened and full of chocolate, they make an amazing dessert or breakfast! Required fields are marked *. Fill each muffin mold 3/4 of the way full and bake for 25 minutes. Store leftover muffins in an airtight container at room temperature for up to 5 days. I used pecans instead of chocolate chips and earth balance margarine instead of canola oil. Home » Recipes » Double Chocolate Zucchini Muffins, by Sarah McMinn / Posted: July 30, 2018 / Updated: August 16, 2020 / Disclosure: This post may contain affiliate links. Add the milk mixture to the flour mixture and stir until just combined and no streaks of flour remain. Because chocolate chips don’t really melt, feel free to swap in chopped dark chocolate pieces if you prefer a less craggy muffin top. Stir in the prepared flax "egg" and almond milk/lemon juice mixture. Whole Wheat Pastry Flour works well in this recipe to create light muffins that are still 100% whole grain. They come together in one bowl and are refined sugar free … Did you happen to take any moisture out of the zucchini? Gently fold in the chocolate chips. These Gluten-Free Vegan Chocolate Zucchini Muffins are seriously moist, rich and indulgent and perfectly chocolatey. But before we get too ahead of ourselves, let’s take a look at why you are here today. Stir well, then pour the batter into a muffin pan, and top with dairy free chocolate chunks. Bake for 20-25 minutes until a knife inserted in the middle come out clean. I just made these and they turned out great! Oil-Free Chocolate Zucchini Walnut Muffins Lightly sweet, whole wheat, and oil-free, these muffins make a special breakfast or take along snack. Chocolate Zucchini Muffins, Calorie Count. Mix up the muffin batter, then add the grated zucchini. My only concern was the amount of sugar, so I cut each sugar in half, using only 1/2 c. Total sugar (1/4 c. white, 1/4 c. brown) And the recipe was definitely sweet enough and was absolutely delicious! From salads to zoodles, and even desserts, I’ve got you covered, my friends. These vegan zucchini muffins are moist, buttery (without any actual butter, woot! Oh my goodness. Kid-friendly. Allow to sit for at least 5 minutes to thicken. In fact, I’m going to make another batch tonight! With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. In another bowl, mix together the milk, oil, and vanilla. ¾ cup (130 g) zucchini, grated and packed, ½ cup (80 g) dark chocolate chips, plus extra for topping. VEGAN GLUTEN-FREE CHOCOLATE ZUCCHINI … Thanks for this amazing recipe – will definitely make again! I’ve had luck both with a 1:1 gluten-free flour blend as well as buckwheat flour. Store at room temp, in an air-tight container up to 4 days, or freeze (for muffins, freeze on a cookie sheet and then put in freezer-safe bag or container) up to 3 … © 2020 Baked The Blog. If you can tell me of any substitutions you might have made, or anything that was done differently at all, I can help trouble shoot! Zucchini Nut Muffins-Add 1/4 cup of chopped nuts of your to the batter. These are super rich, decadent, moist and unbelievably vegan! These easy-to-make dark chocolate zucchini muffin treats will satisfy all of your chocolate cravings. Let the muffins cool 10 minutes in the muffin tin before flipping them onto a wire cooling rack to cool completely. Jump to Recipe Print Recipe Total Time: 35 mins. In a medium mixing bowl, combine the coconut oil and honey. Add the vegan buttermilk, vanilla extract, melted coconut oil, applesauce and vinegar to the mixing bowl. If you give this recipe recipe a try, snap a photo and share it on Instagram. I’m so excited to make more of these for friends and family. Preheat the oven and line a standard muffin tin with paper muffin wrappers. Considering the healthy fats in these muffins, I find the calorie count reasonable, but if you’d like to reduce it, you can omit or reduce the amount of chocolate chips. I also substituted the zucchini for unsweetened apple sauce. Better than cake, packed with veg! These muffins came out incredible! Check out the full list of my recommended kitchen tools and gadgets. ), oh-so-flavorful, with just a hint of cinnamon and packed full of vegan chocolate chips and a dash of chopped … Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more! Your email address will not be published. The muffins can be stored in a sealed container at room temperature for 3-4 days, or frozen. Follow me on Instagram, Facebook, and Pinterest and read more about me here. Your email address will not be published. Preheat oven to 350F. Thanks for pointing that out. These easy muffins can be made in just 35 minutes for a chocolate-filled, zucchini-packed, dairy, and egg-free sweet treat. Sift in the flour, baking powder, baking soda, cinnamon, and salt. I’ve made these multiple times for different groups (vegan and non-vegan) and it’s always been a hit! Rich double chocolate zucchini muffins that just happen to be vegan! Generously spray your muffin tins or use cupcake holders to ensure the muffins don’t stick to the pan. Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring until combined. It is my job to make sure you are equipped with all the zucchini recipes you can handle. My only issue with this recipe is that there are a couple of inconsistencies between the ‘ recipe card’ at the bottom and the recipe that’s written out within the body of the page. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. Bake at 350 degrees for about 20 minutes. #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} Alexandra. In a small bowl combine your flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Rich, chocolate-y deliciousness. They are: Refined Sugar-free: perfectly sweetened with maple syrup and coconut sugar! I also like to add pumpkin seeds for some extra nutrition. This made the best muffins! In another bowl, mix together the milk, oil, and vanilla. Recipe. Delicious and indulgent Double Chocolate Zucchini Muffins. Vegan Gluten-Free Chocolate Zucchini Muffins are fluffy, oil-free, 1 bowl and ready in 30 minutes! Bake 20-25 minutes for regular-sized muffins or 25-30 minutes for large sized muffins, or until the muffins spring back slightly to the touch. Add the wet ingredients to the dry ingredients and gently mix in until the flour is evenly hydrated. Serve these muffins immediately. ). Add in the chocolate chips and chocolate chunks and fold in. Gluten-Free: using my favorite All-Purpose Gluten-Free Flour, Bob’s Red Mill 1:1 GF Flour Vegan… not sure where it went wrong. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. So happy to hear that, Helen, thanks for sharing! Made only a few simple ingredients like almond flour, flax egg and sweetened with banana. We think because the zucchini weighs down the batter the loaf needed a much longer baking time. Method But, again, non-vegan. Chocolate zucchini muffins make a great healthy snack! Scoop equal amounts of batter into the muffin tins, a little over three-quarters full, until all of the batter is gone. These vegan zucchini muffins are ultra moist thanks to the shredded zucchini … In the oven they overflowed but then sank all before even taking them out. This recipe is also oil-free, … Healthy zucchini muffins made in the blender using wholesome ingredients like oats, maple syrup & almond butter keeping them flourless and naturally sweetened. Okay, one of my coworkers makes a non-vegan chocolate zucchini bread that is incredible. If you have friends or family looking to offload their harvest then this chocolate zucchini muffin recipe is for you! I have worked with zucchini for this type of recipe many times, so I already knew that you should shred the zucchini first and set it aside so the water can drain out, but that instruction is only printed in the recipe card version of the recipe. These muffins are amazing! - The Pretty Bee says: February 18, 2014 at 10:46 pm […] one is good for you, (sort of) with hidden veggies (zucchini). The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife. Made without sugar and with Califa Farms toasted coconut milk. No, I purposely don’t squeeze any of the moisture out of the zucchini because they tend to turn out quite dry in that case. Fold in chocolate chips. Can you use almond flour or regular flour instead? Beat them with a whisk until they are … also, one version says to spray the muffin tin lightly and the other version says to make sure you spray it thoroughly. Vegan zucchini muffins loaded with cocoa powder and chocolate chips make for a delicious snack or dessert option! I recently discovered oat flour, so will sub out some of the plain flour with this next time I bake. Only change I made was cutting back on the sugar quantities. Through BAKED, there will be something for everyone. Pour half of dry mixture into wet mixture … Full of flavour and super moist, these have a … We made this recipe into a chocolate zucchini loaf, however, it didn’t work well. They have a really good flavor. © 2020 My Darling Vegan — All Rights Reserved, Zucchini Noodle Lasagna with Seasoned Tempeh, Vegan Chocolate Torte with Hazelnut Crust, Vegan Chocolate Peppermint Crinkle Cookies, 4-Ingredient Cookies with Chocolate Chips, ULTIMATE Detox Salad w/ Lemon Ginger Dressing, Rainbow Buddha Bowl with Sesame Miso Dressing. I’ve made it several times now, reducing the sugar content considerably with no issues with the outcome. Packed with wholesome, nutrient-dense, guilt-free ingredients. The muffins will keep in the freezer for up to three months. Generously spray a muffin tin. Wanna know how to make these chocolate zucchini muffins? They come out of the oven warm, buttery, and hard to resist! I like chopped pecans or chopped walnuts. Anyhow, not a huge deal and the recipe was so delicious. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. I found this recipe and compared it to hers, and they were very similar except this one called for apple sauce instead of egg and some of the quantities were a bit different. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. Easy to make. This site uses Akismet to reduce spam. Two variations I made were substituting the spelt flour for a gluten-free flour blend, and grating the zucchini on a fine grater rather than a regular grate. Thanks for recipe! Great to know a GF blend works, thanks Heidi! In a large bowl or the bowl of a stand mixer, stir together the zucchini, coconut sugar, avocado oil, and vanilla. And these muffins fit that bill exactly! I love them with a pat of soy-free Earth balance to add a bit of moisture. I’m not sure what might have happened – these muffins have been tested many, many times, and I’ve never experienced anything near to what you’re describing. This post first appeared September 6, 2018 and was last updated August 24, 2020. These healthy vegan chocolate muffins are made with finely shredded zucchini - a surprise ingredient that adds moisture without the need for eggs or butter. Topped with mini semisweet chips -+ didn’t put any in batter. Wanna learn how to bake like a pro? Mix egg, oil, milk, lemon juice, … Zucchini, my friends, works as an automatic egg replacer meaning there are no weird or hard to find ingredients in this recipe. I’m usually pretty good in the kitchen and these things were a disaster. Yes! Store chocolate zucchini muffins in a sealed container at room temperature for 3-4 days, or in the fridge for up to 5 days. Instructions. … Jump to:Ingredients Thank you so much for this recipe, I will definitely make it again. Preheat the oven to 350 degrees F, then lightly grease a muffin pan … healthy paleo chocolate zucchini bread muffins (vegan) Healthy Paleo Chocolate Zucchini Bread Muffins made with all vegan and gluten-free ingredients. Add dry ingredients to wet ingredients and mix … I used coconut oil instead of canola. You can also freeze these muffins for up to 2 months. https://www.carolinescooking.com/chocolate-zucchini-muffins-vegan Bake for about 15 minutes at 360°F (180°C). While I haven’t tried it personally, I’ve had readers who have reduced the sugar by about 1/4 cup. You can also check out my guide on healthier sugar alternatives for some ideas on how to replace the sugar. The batter should be nearly to the top. These easy muffins can be made in just 35 minutes for a chocolate-filled, zucchini-packed, dairy and egg-free sweet treat. Add the milk mixture to the flour mixture and stir until just combined and no streaks of flour remain. Otherwise, they may break apart as they finish setting. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Preheat the oven to 350°F (180°C). Evenly scoop batter into the prepared muffin tin. If not, any day now, that zucchini in your garden is going to start popping up and when it does, it will do so ferociously. Let’s take a look. … Required fields are marked *, I have read and accepted the Privacy Policy *. Stir in the shredded zucchini until well combined. Thanks again – fantastic recipe! Hi Lindsey, Simply replace the oil with an additional 1/4 cup applesauce for an oil-free bread. for Glutenfree: replace 1/4 cup flour in my Glutenfree zucchini bread with 1/4 cup cocoa powder; for Oilfree , omit oil and add 2 tbsp more applesauce ; Leftover chocolate zucchini … Shelf life & storage: These muffins will keep in a sealed bag or container at room temperature for about 3 days, or in the freezer for about 3 months. In a large bowl, whisk together the flaxmeal with water and stir well. Substitutions Zucchini tends to overwhelm gardens and markets by late summer. If … Healthy Chocolate Zucchini Muffins. If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! Thank you, Baked – the blog!! The batter shouldn’t be overly runny, still scoop-able, but a little more liquid than an oatmeal muffin, for example. That means recipes with simple-to-follow steps and no weird or hard-to-find ingredients. Indeed! Preheat the oven to 375ºF (190ºC) and line a standard muffin tin with paper muffin wrappers. Last Monday I shared my traditional zucchini … Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. Dee-lish! Thank you so much for this recipe! This recipe is wonderful!! To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours. That’s your oil, sugars, apple sauce, milk, and vanilla extract. For all my muffin recipes, you’ll need basic kitchen equipment such as a mixing bowl, utensils, a wire cooling rack, and a muffin baking pan. Vegan Chocolate Zucchini Muffin Tips & FAQ. How to serve Vegan Zucchini Muffins. Gluten-free, dairy-free, soy-free, vegan, grain-free, and refined sugar-free (dependent upon chocolate chips used! Soft, fluffy, Vegan Gluten-Free Chocolate Zucchini Muffins that taste just like rich chocolate cake! Chocolate Chip Zucchini Muffins-Add 1/4 cup of dairy free chocolate chips, or sprinkle a few chocolate chips on the top of the muffins before baking. Perfect fluffy, fudgy texture. Delicious and indulgent Double Chocolate Zucchini Muffins. Spoon batter into prepared muffin tin filling each 3/4. vegan, I make it my goal to make recipes for this blog that are fool-proof. With a handheld grater or in your food processor with the shredder attachment, shred your zucchini. Home » Vegan » Chocolate Zucchini Muffins (vegan). I am a classically trained chef and professional photographer. Love these. Grease muffin pan and set aside. I recommend regular or whole wheat flour in place of the spelt : ). Top each muffin with a few extra chocolate chips. Where can I find vegan chocolate … Place bananas in a large mixing bowl and mash with a fork. We love to feel like we’re in the kitchen with you. Vegan Chocolate Zucchini Muffins. Mix into a thick batter. Will definitely make this again. Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions. Bake for 15 to 17 minutes, or until muffins spring back when touched. A super simple vegan recipe, they also bake up in only 20 minutes. My batter was really runny. Why, it’s these ultra-moist, double chocolate zucchini muffins, of course. Stir in the grated zucchini until well combined. Fold in the chocolate chips, walnuts (if using), and zucchini, being careful not to over-mix. Though the chocolate zucchini muffins are light, fluffy, and cake-like, the loaf we baked was heavy and dense, and not in a good way. Zucchini Dill Fritters With Cashew Aioli (vegan). Hi! Great for breakfast, dessert or a snack. Similar to my zucchini bread, these muffins are incredibly moist. I also recommend using an ice cream scoop to evenly and cleanly scoop your batter. Plus, they are super easy to make and perfect for weekly meal prep. Hi, I’m Sarah. BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. The zucchini adds most of the moisture so not too much oil is needed. Stir until just combined, being careful not to over-mix. Place the baked muffins onto a rack and cool in the tins for 10 minutes before removing and cooling fully. A somewhat healthy muffin, these are made with whole wheat spelt flour, dark chocolate, coconut sugar, and avocado (or olive) oil. We like to wrap ours individually, gently but tightly, in small pieces of aluminium foil. Squeeze out the excess liquid of the zucchini to prevent your batter from becoming too wet. This site uses affiliate links. Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. These vegan zucchini muffins are healthy enough to serve with breakfast but sweet enough to be dessert (especially if you go for the chocolate chip … I’m glad to know they work well with applesauce. . Chocolate Zucchini Muffins, Vegan… Make sure to tag, Preheat your oven to 350 F. Generously spray a standard. From now until the end of August you will have more zucchini than you need. These muffins were delicious! Place the tin in the pre-heated oven and bake for 20-22 minutes, or until a toothpick comes out clean when inserted. Learn how your comment data is processed. Add the wet ingredients to dry and mix until the dry ingredients are fully incorporated and a uniform batter has formed. Fold in the chocolate chips. (<