These chocolate chip vegan zucchini muffins are perfectly moist and delicious with just the right amount of sweetness. These healthy zucchini-packed muffins make a great grab-and-go breakfast, yet are yummy enough to be served for dessert!

Chocolate chip zucchini muffins on a cooling wire rack with a bit taken out of a muffin.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Save Recipe

My kids think that they hate zucchini, but when I chop it up in these zucchini muffins, vegan zucchini bread, healthy vegan muffins, veggie brownies, or even vegan bolognese sauce, they gobble it up and ask for more.

These healthy zucchini muffins taste like a treat even though they are loaded with veggies. If you’re looking for another healthy muffin recipe, check out these spinach muffins, aka Healthy Hulk Muffins, or these healthy vegan muffins.

This recipe is

  • Quick and easy to make with simple, readily available ingredients.
  • Great for meal prep and grab-and-go snacks.
  • A tried-and-true recipe that never fails me.

These are delcious! I made them yesterday for the first time. They came out so well that I made a double batch again today and froze them so I can have one whenever I want. Thanks for the great recipe!

—Lilianne
A top view of dairy-free, egg-free zucchini muffins on a wire rack.

Ingredients and substitutions

  • Zucchini – 1 1/2 cups shredded or chopped in a food processor. Typically, one medium zucchini is the ideal amount.
  • Vegan Sugar – to sweeten the bread. You can reduce it to suit your taste. You can also use brown sugar or coconut sugar.
  • Vegetable Oil – for rich, moist bread. Any neutral-flavored oil or melted vegan butter will work. (Not virgin olive oil). You can substitute apple sauce for oil in this recipe to make an oil-free muffin if you wish.
  • Vegan Egg – I like to use a chickpea flour egg, which is made by mixing 2 tablespoons of chickpea flour with 2 tablespoons of water to create an egg substitute. (You can also use ground flaxseed to make a flax egg, 1/2 cup of applesauce, or another vegan egg substitute equal to 2 eggs See my post on how to replace an egg for all options).
  • Vanilla Extract – for flavor.
  • Flour – you can use all-purpose white flour, whole wheat flour, spelt flour, or a gluten-free flour mix.  My homemade gluten-free flour mix made with oat flour works great!
  • Baking Soda – to help them rise.
  • Baking Powder – to help them rise.
  • Cinnamon – for flavor. (optional)

Note: It may seem unusual that this recipe doesn’t require extra liquid, such as almond milk, soy milk, or oat milk. This is because fresh zucchini contains a significant amount of liquid. When you add sugar to the recipe, it draws the liquid out of the zucchini. Some muffin recipes call for patting the zucchini with paper towels or squeezing it in a clean kitchen towel to remove excess moisture. Still, this recipe utilizes that liquid to retain the vitamins in the muffins.

Helpful tools

  • Food Processor – to chop the zucchini, or you can use a cheese grater to grate it.
  • Large Mixing Bowl – to mix the ingredients.
  • Muffin Tin – to bake the muffins in. You can use paper liners or grease the muffin pan.

How to make vegan zucchini muffins

Step 1 – Preheat the oven to 375°F (190 °C).

Step 2 – Mix 2 tablespoons of chickpea flour with 2 tablespoons of water in a small bowl and set it aside for about 10 minutes. (Or mix 1 tablespoon of ground flax with 2 1/2 tablespoons water to make a flax egg.)

Step 3 – Shred the zucchini with a cheese grater or chop it very finely in a food processor, and place the grated zucchini in a large bowl.

Step 4 – Add 3/4 cup sugar, 1/3 cup oil, chickpea egg, and vanilla, and stir until well combined.

Step 5 – Add 1 1/2 cups of flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon, and stir again until a thick batter forms.

Step 6 – Stir in 1/2 cup of mini vegan chocolate chips if desired.

A collage of 4 images showing the process of adding the wet ingredients, zucchini, and dry ingredients to a bowl to make zucchini muffins.

Step 7 – Pour the mixture into a greased muffin tin, filling it 3/4 of the way to the top, and sprinkle with additional chocolate chips.

Step 8 – Bake at 375° F (190° C) for 18 minutes (or until light brown and a toothpick inserted in the center comes out clean).

A collage of 2 pictures showing vegan zucchini muffins before and after being baked.

Pro Tips

  • Use a room-temperature zucchini. Cold batter will not rise as well.
  • Be sure to allow your chickpea flour egg or flax egg to sit for at least 5-10 minutes before adding to the rest of the wet ingredients. They must rehydrate fully to function correctly as a binder.
  • Be sure to mix the shredded zucchini with the sugar. This recipe does not require additional liquid, as it relies on the liquid from the zucchini, which is released when it’s sprinkled with sugar.
  • Measure the flour carefully by spooning it into your measuring cups.

Frequently asked questions

Can I make these muffins gluten-free?

These muffins work well with gluten-free flour as well. For gluten-free zucchini muffins, substitute the flour with a grain-based gluten-free flour mix. Most all-purpose flour mixes work well. You can also use my homemade gluten-free flour mix. Don’t use almond flour or other grain-free flour mixes.

Can I make oil-free zucchini muffins?

If you want these muffins to be oil-free, simply swap out the oil for an equal amount of applesauce or mashed banana.

How to store vegan zucchini muffins

Countertop – These vegan zucchini muffins will stay fresh at room temperature for approximately 48 hours. If you don’t plan to eat them soon, store them in the fridge or freezer.

Refrigerate: These muffins will keep well in the refrigerator for 5-7 days in an airtight container.

Freeze: Zucchini muffins freeze well and can be stored in an airtight bag in the freezer for up to 3 months. Just be sure to squeeze out as much air as possible before freezing.

Vegan zucchini muffins with mini chocolate chips on a wire cooling rack.

More vegan muffins

Vegan zucchini muffin recipe

A close up of a vegan zucchini muffin with a bite taken out of it.
Diet
Gluten Free Icon
Nut Free Icon
Soy Free Icon
Vegan Icon
5 from 6 rating

Vegan Chocolate Chip Zucchini Muffins

Yield: 12 Muffins
Prep: 15 minutes
Cook: 18 minutes
Total: 33 minutes
Author: Monica Davis
These chocolate chip vegan zucchini muffins are perfectly moist and delicious with just the right amount of sweetness. These healthy zucchini-packed muffins make a great grab-and-go breakfast, yet are yummy enough to be served for dessert!
Print Leave a Review Pin Recipe

Ingredients

Egg replacement

  • 2 tablespoons chickpea flour, or use 1/2 cup of apple sauce and omit the water
  • 2 tablespoons water

Wet ingredients

  • 1 1/2 cup zucchini, shredded (about 1 medium zucchini)
  • 3/4 cup sugar, (reduce to 1/2 cup for low sugar muffins)
  • 1/3 cup oil, (any neutral-flavored oil of choice or swap for 1/3 cup apple sauce for oil-free)
  • 1 1/2 teaspoons vanilla

Dry ingredients

  • 1 1/2 cup flour, (white, wheat, or gluten-free mix)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup vegan chocolate chips, (mini work best)

Instructions
 

  • Preheat the oven to 375° F (190° C).
  • Mix 2 tablespoons of chickpea flour with 2 tablespoons of water in a small bowl and set it aside for about 10 minutes. (Or mix 1 tablespoon of ground flax with 2 1/2 tablespoons of water to make a flax egg.)
  • Shred the zucchini or chop it very finely in a food processor and place it in a medium-sized mixing bowl.
  • Add the wet ingredients (3/4 cup sugar, 1/3 cup oil, chickpea flour egg mixture, and 1 1/2 tsp vanilla) to the zucchini and stir until well combined.
  • Add the dry ingredients to the wet (1 1/2 cups flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon) and stir until it forms a thick batter.
  • Stir in 1/2 cup of mini vegan chocolate chips if desired.
  • Pour the mixture into a greased muffin tin, filling it 3/4 of the way to the top, and sprinkle with additional chocolate chips.
  • Bake at 375° F (190° C) for 18-20 minutes (or until light brown and a toothpick inserted in the center comes out clean),

Notes

  • Use a room-temperature zucchini. Cold batter will not rise as well.
  • Be sure to allow your chickpea flour egg or flax egg to sit for at least 5-10 minutes before adding to the rest of the wet ingredients. They must rehydrate fully to function correctly as a binder.
  • Be sure to mix the shredded zucchini with the sugar. This recipe does not require additional liquid, as it relies on the liquid from the zucchini, which is released when it’s sprinkled with sugar.
  • Measure the flour carefully by spooning it into your measuring cups.
Serving: 1muffin, Calories: 235kcal, Carbohydrates: 33g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Trans Fat: 1g, Sodium: 347mg, Potassium: 96mg, Fiber: 1g, Sugar: 18g, Vitamin A: 31IU, Vitamin C: 3mg, Calcium: 49mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!

📌 Be sure to follow me on Pinterest for new vegan recipes!