I’m not sure what might have happened – these muffins have been tested many, many times, and I’ve never experienced anything near to what you’re describing. Considering the healthy fats in these muffins, I find the calorie count reasonable, but if you’d like to reduce it, you can omit or reduce the amount of chocolate chips. I just made these and they turned out great! These vegan zucchini muffins are ultra moist thanks to the shredded zucchini … These muffins freeze well! Will definitely be keeping this recipe. ), oh-so-flavorful, with just a hint of cinnamon and packed full of vegan chocolate chips and a dash of chopped … #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} Vegan Chocolate Zucchini Muffin Tips & FAQ. Beat them with a whisk until they are … They have a really good flavor. Full of flavour and super moist, these have a … also, one version says to spray the muffin tin lightly and the other version says to make sure you spray it thoroughly. These fluffy chocolate chip zucchini muffins are perfect for breakfast, a snack or even dessert! Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions. In a small bowl combine your flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Thank you, Baked – the blog!! Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring until combined. Remove from oven and let the cake cool for 10 minutes before flipping it out onto a. This recipe is wonderful!! Yes! Delicious and indulgent Double Chocolate Zucchini Muffins. Made without sugar and with Califa Farms toasted coconut milk. This site uses affiliate links. Preheat the oven to 350°F (180°C). Chocolate zucchini muffins make a great healthy snack! - The Pretty Bee says: February 18, 2014 at 10:46 pm […] one is good for you, (sort of) with hidden veggies (zucchini). Where can I find vegan chocolate … I love them with a pat of soy-free Earth balance to add a bit of moisture. Hi, I’m Sarah. This made the best muffins! Serve these muffins immediately. While I haven’t tried it personally, I’ve had readers who have reduced the sugar by about 1/4 cup. My only concern was the amount of sugar, so I cut each sugar in half, using only 1/2 c. Total sugar (1/4 c. white, 1/4 c. brown) And the recipe was definitely sweet enough and was absolutely delicious! These Gluten-Free Vegan Chocolate Zucchini Muffins are seriously moist, rich and indulgent and perfectly chocolatey. Add the milk mixture to the flour mixture and stir until just combined and no streaks of flour remain. Did you happen to take any moisture out of the zucchini? Home » Vegan » Chocolate Zucchini Muffins (vegan). This recipe is also oil-free, … Stir well, then pour the batter into a muffin pan, and top with dairy free chocolate chunks. Lightly sweetened and full of chocolate, they make an amazing dessert or breakfast! Let the muffins cool 10 minutes in the muffin tin before flipping them onto a wire cooling rack to cool completely. Using the shredding attachment of your food processor or handheld grater, shred the zucchini. The batter shouldn’t be overly runny, still scoop-able, but a little more liquid than an oatmeal muffin, for example. I’ve had luck both with a 1:1 gluten-free flour blend as well as buckwheat flour. Place the baked muffins onto a rack and cool in the tins for 10 minutes before removing and cooling fully. Follow me on Instagram, Facebook, and Pinterest and read more about me here. Stir in the grated zucchini until well combined. Kid-friendly. Delicious and indulgent Double Chocolate Zucchini Muffins. That means recipes with simple-to-follow steps and no weird or hard-to-find ingredients. … Evenly scoop batter into the prepared muffin tin. Place the tin in the pre-heated oven and bake for 20-22 minutes, or until a toothpick comes out clean when inserted. I’m usually pretty good in the kitchen and these things were a disaster. I also like to add pumpkin seeds for some extra nutrition. Two variations I made were substituting the spelt flour for a gluten-free flour blend, and grating the zucchini on a fine grater rather than a regular grate. Place the baked muffins onto a rack and cool in the tins for 10 minutes before removing and cooling fully. © 2020 Baked The Blog. Better than cake, packed with veg! Indeed! In a separate medium bowl, stir together almond flour, oat flour, oats, coconut sugar, baking soda, cinnamon and salt until well combined. Recipe. In a large bowl or the bowl of a stand mixer, stir together the zucchini, coconut sugar, avocado oil, and vanilla. Mix into a thick batter. These muffins are amazing! Add the wet ingredients to dry and mix until the dry ingredients are fully incorporated and a uniform batter has formed. © 2020 My Darling Vegan — All Rights Reserved, Zucchini Noodle Lasagna with Seasoned Tempeh, Vegan Chocolate Torte with Hazelnut Crust, Vegan Chocolate Peppermint Crinkle Cookies, 4-Ingredient Cookies with Chocolate Chips, ULTIMATE Detox Salad w/ Lemon Ginger Dressing, Rainbow Buddha Bowl with Sesame Miso Dressing. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Rich, chocolate-y deliciousness. These vegan zucchini muffins are moist, buttery (without any actual butter, woot! Similar to my zucchini bread, these muffins are incredibly moist. ¾ cup (130 g) zucchini, grated and packed, ½ cup (80 g) dark chocolate chips, plus extra for topping. I’ve corrected the text. Your email address will not be published. Hi! Pour half of dry mixture into wet mixture … You will also need a handheld shredder or a food processor with a shredder attachment. Place bananas in a large mixing bowl and mash with a fork. Fold in the chocolate chips, walnuts (if using), and zucchini, being careful not to over-mix. And these muffins fit that bill exactly! Bake for 15 to 17 minutes, or until muffins spring back when touched. We love to feel like we’re in the kitchen with you. But before we get too ahead of ourselves, let’s take a look at why you are here today. For all my muffin recipes, you’ll need basic kitchen equipment such as a mixing bowl, utensils, a wire cooling rack, and a muffin baking pan. I like chopped pecans or chopped walnuts. I have worked with zucchini for this type of recipe many times, so I already knew that you should shred the zucchini first and set it aside so the water can drain out, but that instruction is only printed in the recipe card version of the recipe. Store at room temp, in an air-tight container up to 4 days, or freeze (for muffins, freeze on a cookie sheet and then put in freezer-safe bag or container) up to 3 … Otherwise, they may break apart as they finish setting. These are super rich, decadent, moist and unbelievably vegan! https://www.carolinescooking.com/chocolate-zucchini-muffins-vegan Allow to sit for at least 5 minutes to thicken. Let’s take a look. They’re vegan, gluten-free, refined sugar-free, nut-free and oil-free, too! The batter should be nearly to the top. How to serve Vegan Zucchini Muffins. Preheat the oven and line a standard muffin tin with paper muffin wrappers. My batter was really runny. The muffins can be stored in a sealed container at room temperature for 3-4 days, or frozen. Store leftover muffins in an airtight container at room temperature for up to 5 days. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. Home » Recipes » Double Chocolate Zucchini Muffins, by Sarah McMinn / Posted: July 30, 2018 / Updated: August 16, 2020 / Disclosure: This post may contain affiliate links. healthy paleo chocolate zucchini bread muffins (vegan) Healthy Paleo Chocolate Zucchini Bread Muffins made with all vegan and gluten-free ingredients. Wanna learn how to bake like a pro? Easy to make. These muffins came out incredible! Healthy Chocolate Zucchini Muffins. Your email address will not be published. You can also check out my guide on healthier sugar alternatives for some ideas on how to replace the sugar. They come out of the oven warm, buttery, and hard to resist! Generously spray a muffin tin. … Gluten-free, dairy-free, soy-free, vegan, grain-free, and refined sugar-free (dependent upon chocolate chips used! Will definitely make this again. A somewhat healthy muffin, these are made with whole wheat spelt flour, dark chocolate, coconut sugar, and avocado (or olive) oil. Method If not, any day now, that zucchini in your garden is going to start popping up and when it does, it will do so ferociously. I also substituted the zucchini for unsweetened apple sauce. Oil-Free Chocolate Zucchini Walnut Muffins Lightly sweet, whole wheat, and oil-free, these muffins make a special breakfast or take along snack. If you have friends or family looking to offload their harvest then this chocolate zucchini muffin recipe is for you! Shred your zucchini in a food processor or with a grater and add to the mixing bowl. Thanks for pointing that out. In the oven they overflowed but then sank all before even taking them out. Zucchini Nut Muffins-Add 1/4 cup of chopped nuts of your to the batter. Last Monday I shared my traditional zucchini … Healthy zucchini muffins made in the blender using wholesome ingredients like oats, maple syrup & almond butter keeping them flourless and naturally sweetened. Learn how your comment data is processed. These muffins were delicious! Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. No, I purposely don’t squeeze any of the moisture out of the zucchini because they tend to turn out quite dry in that case. Thanks for this amazing recipe – will definitely make again! . Sift in the flour, baking powder, baking soda, cinnamon, and salt. Your email address will not be published. I will be making these again VERY soon. Love these. This site uses Akismet to reduce spam. Make sure to tag, Preheat your oven to 350 F. Generously spray a standard. They are: Refined Sugar-free: perfectly sweetened with maple syrup and coconut sugar! I didn’t want to make a big batch, so I divided the recipe by 4 and made two big muffins out of it. Thank you so much for this recipe! Add dry ingredients to wet ingredients and mix … We like to wrap ours individually, gently but tightly, in small pieces of aluminium foil. I found this recipe and compared it to hers, and they were very similar except this one called for apple sauce instead of egg and some of the quantities were a bit different. Mix egg, oil, milk, lemon juice, … … Bake at 350 degrees for about 20 minutes. Perfect fluffy, fudgy texture. not sure where it went wrong. I’ve made these multiple times for different groups (vegan and non-vegan) and it’s always been a hit! Can you use almond flour or regular flour instead? Fold in chocolate chips. Add in the chocolate chips and chocolate chunks and fold in. Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more! BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. Zucchini, my friends, works as an automatic egg replacer meaning there are no weird or hard to find ingredients in this recipe. This post contains affiliate links. These vegan zucchini muffins are healthy enough to serve with breakfast but sweet enough to be dessert (especially if you go for the chocolate chip … Thanks again – fantastic recipe! Instructions. Preheat the oven to 375ºF (190ºC) and line a standard muffin tin with paper muffin wrappers. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. Preheat the oven to 350 degrees F, then lightly grease a muffin pan … Anyhow, not a huge deal and the recipe was so delicious. The zucchini adds most of the moisture so not too much oil is needed. Substitutions Okay, one of my coworkers makes a non-vegan chocolate zucchini bread that is incredible. Packed with wholesome, nutrient-dense, guilt-free ingredients. These easy muffins can be made in just 35 minutes for a chocolate-filled, zucchini-packed, dairy, and egg-free sweet treat. Fill each muffin mold 3/4 of the way full and bake for 25 minutes. I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. Hi Lindsey, Generously spray your muffin tins or use cupcake holders to ensure the muffins don’t stick to the pan. Add the wet ingredients to the dry ingredients and gently mix in until the flour is evenly hydrated. Bake 20-25 minutes for regular-sized muffins or 25-30 minutes for large sized muffins, or until the muffins spring back slightly to the touch. Let cool down in the muffin tin for at least half an hour. But, again, non-vegan. I’m glad to know they work well with applesauce. A super simple vegan recipe, they also bake up in only 20 minutes. Zucchini tends to overwhelm gardens and markets by late summer. My only issue with this recipe is that there are a couple of inconsistencies between the ‘ recipe card’ at the bottom and the recipe that’s written out within the body of the page. Stir in the shredded zucchini until well combined. Soft, fluffy, Vegan Gluten-Free Chocolate Zucchini Muffins that taste just like rich chocolate cake! Your email address will not be published. Wanna know how to make these chocolate zucchini muffins? For example, the first time the recipe is shown it says to mix all dry ingredients as the first step and then the second step is to prepare the zucchini. Oh my goodness. Jump to:Ingredients (<