Chocolate Zucchini Muffins. Healthy enough for breakfast but indulgent enough for dessert. V, Allergy-friendly, Gluten free option.

Vegan Chocolate Zucchini Muffins

  • Author: Nicole Dawson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x


Surprise!!! Not only are these vegan muffins just as divine as a cupcake, they’re healthy too. Your kids will gladly eat their veggies without all the sugar & allergens.



  • 1 1/4 C. Whole wheat pastry flour
  • 1/3 C. Cacao powder (cocoa power also will work)
  • 1 tsp. Baking soda
  • 1/4 tsp. Himalayan sea salt
  • 2 TB. Coconut oil
  • 1/3 C. Brown rice syrup
  • 1 tsp. Pure vanilla extract
  • 2 Egg replacers (see notes)
  • 1 Zucchini, shredded & squeezed dry (approx 1 C.)
  • 1/4 C. Natural, unsweetened applesauce
  • 1/2 C. So Delicious Chocolate flavored, coconut milk
  • 3/4 C. Enjoy Life Mini Chocolate Chips (divided 1/2 C. & 1/4 C.)


  1. Preheat oven to 350°. Line 12 cup muffin tins with liners and spray insides with nonstick spray.
  2. Shred your zucchini and place in a colander. Squeeze liquids out! You want this nice & dry, as best as possible.
  3. In a medium bowl, whisk together flour, cacao powder, baking soda & salt.
  4. In a large bowl (or your kitchen aid bowl), add coconut oil, brown rice syrup, vanilla & egg replacer. Mix on medium until smooth.
  5. Add zucchini shreds, applesauce, & coconut milk. SLOWLY combine (it’ll splatter) then add in dry ingredients and mix until combined.
  6. Fold in 1/2 C. chocolate chips.
  7. Evenly distribute batter into prepared liners. Sprinkle each with a few extra chocolate chips.
  8. Bakes 22-24 minutes, or until toothpick inserted comes out clean.
  9. Let sit at least 5 minutes, then remove from tins and let cool on wire rack.


For Egg Substitute: Neat Egg works great. 1 TB powder + 2 TB Water. Mix quickly, it gels up FAST! Flax Meal is my other favorite. 1 TB. meal + 2.5 TB. water. Whisk & let sit a minute.

  • Category: Breakfast
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