Got some zucchini that needs using up? Bake up a batch of these chocolate vegan zucchini muffins! They're soft, fluffy, packed with spices, and bursting with chocolate chips and walnuts!
Preheat the oven to 350°F and line a 12 cup muffin tin with papers.
Stir the milk, oil, apple cider vinegar, and vanilla together in a small bowl or liquid measuring cup.
Stir the flour, brown sugar, cocoa, baking powder, baking soda, cinnamon, ginger, cardamom, cloves and salt together in a large mixing bowl.
Pour the milk mixture into the flour mixture and stir just until fully blended.
Fold in the zucchini, chocolate chips, and walnuts.
Divide the batter among the muffin tins.
Bake the muffins until soft and fluffy, 20 to 22 minutes. Test for doneness by gently pressing into the top of one with your finger — if should spring back.
Transfer the muffin tin to a cooling rack and allow the muffins to cool slightly before removing them from the tins.