Muffins: the kings and queens of the snack world. They are a life-saver when you’re on the go, especially if you’ve got rugrats at home!
These chocolate zucchini muffins are moist, sweet, and perfectly speckled with chocolate and walnuts.
To create this recipe, I just slightly altered my Best Ever Banana Bread, which you will know if you’ve made it before, is incredibly moist and delicious.
After these muffins have cooled completely, I transfer them to an air-tight container and place them in the freezer. They last for ages that way, and I simply pop one out and let it thaw for 20-30 minutes before I eat it. You could, of course, use a toaster oven to speed the thawing process.
I love smearing globs of peanut butter on top of these cutie lil’ domes, but they also taste amazing as is. Paired with a piece of fruit, and they make a wicked breakfast. Best part? Your kids will never know they’re eating zucchini.
Store bought muffins contain high amounts of processed sugar, and a lot of preservatives – but not these babies! Preservative-free, and just one tablespoon of sugar per muff!
When checking to see if the muffins are cooked all the way through, be sure to insert your toothpick into the largest muffin.
Before we get to mmmixin’ up these super delicious chocolate zucchini muffins, I feel it is necessary to share a relevant joke that my awesome cousin Mackenzie told me years ago.
Two muffins are baking in an oven. One muffin says to the other, “Boy, it sure is gettin’ hot in here!” The other muffin says, “Ah!!! A talking muffin!!”
Now, let us bake.
Chocolate Zucchini Muffins
These chocolate zucchini muffins are perfectly sweet, incredibly moist, and an absolute cinch to make!
- ½ cup coconut oil melted
- 1 flax egg 1 flax egg = 3 tbsp warm water stirred with 1 tbsp ground flax in a bowl and left to sit for 10 minutes
- ½ cup cane sugar
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- ¼ cup cashew milk or other nut milk
- 2 cups zucchini grated (if using thawed frozen zuch, squeeze out excess moisture)
- 1 ½ cups unbleached all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- ¾ cup walnuts chopped
- ½ cup vegan chocolate chips
- Preheat the oven to 350°F (177°C).
- Prepare your flax egg and leave to congeal for 10 minutes.
- In a small pot, melt the coconut oil on low heat.
Whisk the melted coconut oil and sugars in a mixing bowl.
- Add the flax egg, vanilla, and cashew milk, and whisk again to incorporate.
Stir in the grated zucchini.
Add the flour, baking soda, baking powder, and salt, and stir gently only until no flour is visible.
- Gently fold in the walnuts and chocolate chips.
- Line a muffin tray with parchment muffin cups, and fill each one almost completely full.
Bake in the center of the oven for 25-27 minutes, or until a toothpick inserted into the middle of the largest muffin comes out clean.
Allow to cool for at least 10 minutes before removing from tray.
Transfer to a wire rack to finish cooling, or pop one into your mouth while it's still warm. Yummaaaa.
Muffins keep for one week in a sealed container on the counter, or up to three months in the freezer.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Looking for more easy, tasty snack ideas? Check out my Best Ever Banana Bread, No-Bake Coconut Pecan Bliss Bars, and Happy Hiker No-Bake Granola Bars. All are super quick and easy to make, and are guaranteed to get your taste buds a’ groovin’!