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Vegan chocolate chip zucchini muffins cooling on a wire cooling rack.
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5 from 1 vote

Easy Chocolate Chip Vegan Zucchini Muffins

Easy to make vegan zucchini muffins. Great way to use up the zucchini in your garden. Chocolate chips add a nice touch of sweetness.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 10 muffins
Calories: 302kcal
Author: Maria

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup brown sugar
  • ½ cup granulated white sugar
  • ½ cup vegan chocolate chips
  • 1 teaspoon apple cider vinegar or lemon juice
  • 2 teaspoon vanilla
  • ½ cup neutral oil like vegetable oil
  • cups grated zucchini (about 1 medium zucchini) don't squeeze water out
  • ½ cup applesauce

Instructions

  • Grate the zucchini and set it aside, don't squeeze the water out
  • Mix together the dry ingredients in a large mixing bowl and stir.
    1 cup all purpose flour, 1 cup whole wheat flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg
  • In a separate bowl, mix together the sugars, oil, vanilla and vinegar.
    ¼ cup brown sugar, ½ cup granulated white sugar, 1 teaspoon apple cider vinegar, 2 teaspoon vanilla, ½ cup neutral oil
  • Add the wet ingredients to the dry ingredients. Add in the applesauce, zucchini and chocolate chips and stir until flour is mixed in. Don't over stir, or the muffins will come out tough. Let this sit for 10 minutes while the zucchini releases more liquid into the batter.
    ½ cup vegan chocolate chips, 1½ cups grated zucchini (about 1 medium zucchini), ½ cup applesauce
  • Pre heat oven to 350 degrees, while you're waiting for the batter to sit. Oil or line a muffin tin with muffin paper cups.
  • After the batter has sat and the zucchini has released more liquid, scoop out the batter into 10 muffin tin spaces equally.
  • Bake in the oven for 20-25 minutes or until the center of the muffins are cooked. Check with a toothpick by sticking it in the middle.
  • Take out of the oven and let sit for 5 minutes. Then transfer to a cooling rack.

Notes

Make sure your baking soda and baking powder are fresh. If you've had them for over a year, your vegan muffins may not come out as fluffy. 
Sift the flour to help get rid of any lumps in your muffin batter. 
Don't squeeze the water out of the zucchini, we're using it to add moisture to the batter.
Let the muffin batter sit for 10 minutes while your oven is preheating. This helps the shredded zucchini to release excess moisture into the batter. 

Nutrition

Serving: 1muffin | Calories: 302kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 153mg | Potassium: 125mg | Fiber: 3g | Sugar: 21g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg