I’m always trying to figure out sneaky ways to eat more vegetables, which is why I’m so surprised it’s taken me years to share a zucchini muffin recipe with you. I guess I was too distracted making Hippie Carrot Muffins? These simple vegan chocolate chip zucchini muffins hit the ideal sweet-but-not-too-sweet spot, with plenty of chocolate chips throughout (because for me, the more chocolate, the better!).
Most zucchini breads and muffins rely on eggs for a light and cake-y texture, but I’ve used a flax “egg” here with excellent results. The key, I’ve found, is to buy whole flaxseeds and grind them immediately before use. They gel up and bind everything together so much better than the pre-ground flax, and the flavor tastes a lot fresher too. You can grind them in your blender or a (well-cleaned) coffee/spice grinder. I usually do the latter since I’m only grinding a tablespoon or so at a time.
One thing that I really like about these chocolate chip zucchini muffins is that they’re snack-sized, aka perfect for satisfying a muffin craving without giving you a sugar crash afterward. They’re lightly sweetened with coconut sugar, and use a small amount of avocado oil in place of butter. I’ve tested these muffins with melted (but not hot) coconut oil, which also works really well.
If you’ve been craving a chocolate chip muffin but want a healthier, less sugar-bomb option to enjoy, give these healthier vegan zucchini muffins a try! And if you’re feeding a picky eater, I feel pretty confident that these would be a great vehicle for sneaking in some extra veggies. You might even have all of the ingredients on hand already, plus they only take 30 minutes to make!
P.S. I prefer my chocolate chip zucchini muffins freshly baked and warm out of the oven, but you can definitely freeze them too! Simply store your muffins in an airtight bag in your freezer, then pop them in the oven at 350°F for about 10 minutes, or let them thaw at room temperature for 30 minutes or so (microwaving for 20-30 seconds works as well). They’ll keep for a good month in the freezer.
Vegan Chocolate Chip Zucchini Muffins
Serves: 10-12 muffins
These simple Vegan Chocolate Chip Zucchini Muffins will convince even the pickiest of eaters to eat their veggies! They're lower in fat and lightly sweetened, while still being extra fluffy and satisfying!
Cuisine: Vegan Servings: 10-12 muffins
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
These simple Vegan Chocolate Chip Zucchini Muffins will convince even the pickiest of eaters to eat their veggies! They're lower in fat and lightly sweetened, while still being extra fluffy and satisfying!
I find it helpful to use an ice cream scoop to evenly portion the batter into the muffin tins.
To make this recipe gluten-free, replace the all-purpose flour with an equal amount of gluten-free baking blend. I really like this 1-to-1 blend from Bob’s Red Mill.
If you’d like to freeze leftover muffins, you can store them in an airtight bag in your freezer, then pop them in the oven at 350°F for about 10 minutes, or let them thaw at room temperature for 30 minutes or so (microwaving for 20-30 seconds works as well). They’ll keep for a good month this way.
Recipe lightly adapted from my Healthy Vegan Blueberry Muffins.
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