Vegan Chocolate Chunk Zucchini Muffins
Servings: 6 large muffins
Ingredients
- 1½ c zucchini, grated
- 1 flax egg
- 1 c all-purpose flour
- ½ c whole wheat flour
- ½ c unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ c non-dairy milk
- ½ c maple syrup
- ¼ c coconut oil + 2 T water
- 1 tsp vanilla
- ½ c non-dairy chocolate chunks plus extra for topping
Instructions
- Preheat oven to 350°F and spray 6 large muffin tins or 12 regular muffin tins.
- Wash and grate the zucchini and set aside. Make the flax egg by mixing 1T flax seed with 2T water and mix well. Set it aside to thicken.
- In a medium bowl, mix together the all-purpose four, whole wheat flour, cocoa powder, baking soda, baking powder and salt.
- In a large bowl, whisk together the zucchini, non-dairy milk, maple syrup, coconut oil, water, vanilla and flax egg.
- Pour the dry ingredients into the wet ingredients and mix well. Stir in the non-dairy chocolate chunks.
- Distribute the batter evenly into the greased muffin tins. Top with a few more non-dairy chocolate chunks. Place in the oven and bake for 25-28 minutes. Muffins are done when a toothpick insert in the middle comes out clean.
- Allow muffins to cool. Enjoy or place in airtight container.
Notes
Notes: Applesauce or egg replacer can be used instead of flax seeds.
This recipe also makes 12 muffins. Just reduce the cooking time to 15-20 minutes.