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!
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 make a flax egg.)
Shred zucchini or chop it very tiny in a food processor and put it in a medium-sized mixing bowl.
Add the wet ingredients (3/4 cup sugar, 1/3cup oil, chickpea flour egg mixture, and 1 1/2 tsp vanilla) to the zucchini and stir it.
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 it again until it forms a thick batter.
Stir in 1/2 cup of mini vegan chocolate chips if desired.
Pour it into a greased muffin tin and fill 3/4 of the way to the top and sprinkle with some more 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. If you store your zucchini in the fridge allow it to come to room temperature before making muffins. 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 have to rehydrate fully to work correctly as a binder.
Be sure to mix the shredded zucchini with the sugar. There is no extra liquid in this recipe and 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. The only time I have seen people mess up this recipe is when they pack the flour and get too much.