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A close up of a vegan zucchini muffin with a bite taken out of it.
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Vegan Chocolate Chip Zucchini Muffins

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!
Course baked goods
Cuisine American
Keyword chocolate chip vegan zucchini muffins, vegan zucchini muffins
Diet Gluten-Free Option, Nut-Free, Soy-Free, Vegan
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 Muffins
Calories 235kcal
Author Monica Davis

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)
US - Metric

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.

Nutrition

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