Vegan Chocolate Zucchini Muffins
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!
Servings: 12
Calories: 274kcal
Ingredients
- 1 cup unsweetened non-dairy milk
- ⅓ cup canola oil (or neutral oil of choice)
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 ½ cups whole wheat pastry flour (or all-purpose flour)
- ½ cup organic brown sugar
- ⅓ cup cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon powdered ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup finely grated zucchini (about 1 small zucchini)
- ¾ cup vegan chocolate chips
- ¾ cup chopped walnuts
Instructions
- 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.
Nutrition
Serving: 1muffin | Calories: 274kcal | Carbohydrates: 29.3g | Fat: 16.8g | Saturated Fat: 4.1g | Sodium: 166mg | Potassium: 197mg | Fiber: 4g | Sugar: 13.4g | Calcium: 104mg | Iron: 2mg