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Vegan Chocolate Muffins

Updated: Jan 4, 2019

These healthy muffins use finely shredded zucchini as the secret ingredient that adds moistness. made with no dairy, eggs or oil.



Dry Ingredients:

  • 1 1/4 cup whole wheat pastry flour

  • 1/2 cup almond meal

  • 1/3 cup unsweetened cocoa powder

  • 3/4 tsp baking soda

  • 1 1/4 tsp baking soda

  • 1/4 tsp baking powder

  • 1/4 tsp salt

  • 3/4 - 1 cup non-dairy chocolate chips

Wet Ingredients:

  • 1/3 cup non-dairy milk I used almond)

  • 1/2 cup unsweetened applesauce

  • 3/4 cup sugar

  • 1 tsp vanilla extract

  • 1 cup zucchini, shredded using the fine side of a box grater


  1. Preheat oven to 350 degrees F. Prepare a 12 piece non stick muffin pan (line with paper liners if desired)

  2. In a large bowl, combine all dry ingredients

  3. In a medium bowl, whisk sugar with nondairy milk and applesauce until the sugar dissolves. Mix in shredded zucchini and vanilla extract.

  4. Add the wet mixture into the dry along with the chocolate chips. Mix until incorporated. Do not over mix, or the muffins may come out tough.

  5. Pour equal amounts of the batter into the cups of the prepared muffin pan. Bake for 20-23 minutes, or until a toothpick comes out dry when a muffin is pierced.

  6. Cool the muffins for 10 mins, the remove the muffins. Enjoy!

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