30-Minute Vegan Chocolate Chip Zucchini Muffins! | picklesnhoney.com #chocolatechip #zucchini #muffins #vegan #breakfast #snack #recipe #healthy

Vegan Chocolate Chip Zucchini Muffins

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!).

30-Minute Vegan Chocolate Chip Zucchini Muffins! | picklesnhoney.com #chocolatechip #zucchini #muffins #vegan #breakfast #snack #recipe #healthy

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.

30-Minute Vegan Chocolate Chip Zucchini Muffins! | picklesnhoney.com #chocolatechip #zucchini #muffins #vegan #breakfast #snack #recipe #healthy

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.

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Vegan Chocolate Chip Zucchini Muffins

30-Minute Vegan Chocolate Chip Zucchini Muffins! | picklesnhoney.com #chocolatechip #zucchini #muffins #vegan #breakfast #snack #recipe #healthy

Vegan Chocolate Chip Zucchini Muffins

Vegan,

Serves: 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!

30-Minute Vegan Chocolate Chip Zucchini Muffins! | picklesnhoney.com #chocolatechip #zucchini #muffins #vegan #breakfast #snack #recipe #healthy

Vegan Chocolate Chip Zucchini Muffins

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Ingredients

  • 1 tablespoon freshly ground flax seeds
  • 3 tablespoons warm water
  • 1/4 cup plain unsweetened almond milk
  • 2 teaspoons fresh lemon juice
  • 1 1/2 cups grated zucchini (about 1 medium size)
  • 2/3 cup coconut sugar
  • ¼ cup avocado oil
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1/2 cup dairy-free chocolate chips

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!

Instructions

  • Preheat the oven to 350°F and line a muffin tin with 12 liners.
  • Prepare the flax "egg": Combine the ground flax seeds and warm water. Stir and allow to thicken for 3 minutes.
  • Prepare the vegan buttermilk: Stir the lemon juice into the almond milk and set aside.
  • Place the grated zucchini on a clean kitchen towel (or paper towels) to get rid of excess water. In a large bowl or the bowl of a stand mixer, stir together the zucchini, coconut sugar, avocado oil, and vanilla. Stir in the prepared flax "egg" and almond milk/lemon juice mixture. Sift in the flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined, being careful not to over-mix. The batter will be very thick. Fold in the chocolate chips.
  • Divide the batter into the prepared muffin tins, filling each about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then serve warm or place on a wire rack to cool completely.

Notes [4]

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.

Copyright © 2019 Amanda Maguire for Pickles & Honey

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  1. Adeline says

    These are so moist and tasty!

    I used brown sugar, replaced lemon juice with vinegar as I didn’t have lemons on hand, and reduced the amount of chocolate chips for a reduced calorie version (was aiming for 200kcal per muffin).

    Have been loving them with almond butter in between <3

    1. Amanda says

      Oh, I bet the almond butter is amazing!

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