If you’re on the lookout for a fuss-free, plant-based recipe that the whole family can enjoy, these plant based zucchini muffins are about to become your new best friend. Packed with wholesome ingredients, these little guys are soft, moist, and naturally sweet. Not only do they sneak in a good helping of veggies, but they’re also perfect for little hands to grab, making them a go-to snack or breakfast option. Whether you’re looking for a way to use up garden zucchini or just need a quick and easy treat that feels both nourishing and satisfying, these vegan muffins have got you covered.
As a mum of two, I totally get the need for recipes that are healthy but don’t require an endless list of specialty ingredients. I’m all about those 2 ingredient potato soups and simple nut free granolas. If the recipe goes beyond the need for a large mixing bowl or a food processor, you’ll likely lose me. Thankfully, these plant based zucchini muffins are not only simple to make but are filled with ingredients you likely already have in your pantry. You won’t find any refined sugar or artificial ingredients here—just whole food goodness to keep you and your little ones happy and fuelled throughout the day. Plus, they’re free of dairy and eggs, making them perfect for families following a plant-based lifestyle.
While it may seem odd to put a vegetable in a muffin, zucchini is one of those magical, healthy ingredients in baked goods! When grated, it blends right into the batter, adding moisture without any overpowering taste. It also has the added bonus of giving these muffins a boost of fiber and vitamins, so you’re sneaking in some nutrients while treating yourself.
And here’s a little extra trick: these muffins freeze beautifully! Make a batch, pop some in the freezer, and you’ve got a quick snack ready to go at a moment’s notice. So, scroll to the bottom of the post, turn on some tunes, and let’s make a batch of these tasty, plant based zucchini muffins together!
Ingredients
Zucchini, of course. I love this recipe in the warmer months, where fresh zucchini is in its prime. We often receive a huge amount during zucchini season as part of our organic produce boxes, and these muffins are a great way to use them up in a not-so-dinner’y kind of way.
Dark chocolate. You can use dark chocolate chips or a block of chocolate in this recipe. Now, here’s the thing, I love rich, dark chocolate. And for those of you who are plant based, dark will be the way to go. Saying this, dark chocolate can be a bit too bitter and rich for young children. Mine absolutely despise it and won’t go near anything as rich as this recipe. Just keep that in mind when making your plant based zucchini muffins. You may want to substitute half or all with a milder chocolate.
Vegan butter. Opt for one with a buttery texture here, as this will make a difference in the muffin’s consistency. I like to use a product called Nuttelex here, but this might of course not be readily available around the globe. Use something that has more of a “real butter” consistency than that of coconut oil that easily solidifies.
Flour. These muffins are super rich, which make them great to smuggle in a few extra nutrients. While you can use all purpose flour, I opted for spelt flour in my recipe.
Sugar. For best results, use brown sugar as this always goes so well in baked goods. I have a huge pack of raw sugar at home at the moment, which is why I chose that instead.
Cocoa powder. Cocoa powder is the perfect way to hide any green bits of shredded zucchini in your muffin batter. My kids had no idea they were eating plant based zucchini muffins, to them it was just a batch of chocolate muffins.
Unsweetened applesauce. Applesauce is one of my favourite snacks and the best way to replace eggs in vegan baking. While you could use a flax egg instead, I prefer applesauce as it adds volume and moisture.
Baking powder
Salt
Lemon juice
How to make my plant based zucchini muffins
Start by washing your zucchini and cutting off the ends. Using a box grater, finely grate the zucchini. Place the grated zucchini into a clean kitchen towel and tightly squeeze it to drain as much excess moisture as possible from your zucchini. Set the drained zucchini aside for later.
Using the same grater or a large kitchen knife, grate or chop your dark chocolate. This doesn’t need to be perfectly even, we just want to make it easy for the chocolate to melt evenly. Set one third aside to glaze your muffins.
Place the remaining chocolate in a small saucepan, together with the butter. Gently melt the mixture over low heat or a water bath. Once melted, set the mixture aside and allow it to cool a little.
While the melted chocolate mixture is cooling down, prepare your muffin tin. This recipe makes 18 small or 12 larger sized muffins. Either rub the muffin pan out with some nut butter or line it with paper or silicone muffin liners.
Pre-heat the oven to 175°C (350°F).
In a large bowl, combine the flour, baking powder, sugar and salt. Gently add the wet ingredients, your apple sauce and lemon juice, then the cooled chocolate butter mixture. Lastly, add the grated zucchini.
Mix everything until well combined. If the batter seems too lumpy and difficult to combine with a wooden spoon, knead everything with your hands instead.
Portion the muffin batter into your muffin cups and bake them for about 45 minutes or until baked through.
Allow your muffins to cool on a wire rack. Melt the remaining chocolate over a water bath and drizzle it over the plant based zucchini muffins.
Serve your delicious muffins with a glass of iced coffee or milk for the kids.
Other desserts and breakfasts to try
Why you’ll love this recipe
These plant based zucchini muffins are so juicy and delicious, they always hit the spot! They’re soft, not too sweet and a great way to use some extra zucchini in your kitchen. If you’re craving a treat that has both whole grains and vegan chocolate chips, these muffins are ideal for you.
But not only are my plant based zucchini muffins delicious, they’re also:
Kid-friendly: Filled with vegetables, covered in delicious chocolate, and small enough to add to lunch boxes, after-school snacks, or even serve these healthy muffins as a quick breakfast.
Freezer-friendly: Double the amounts listed on my recipe card and freeze a batch for later.
Super versatile: Switch up the add-ins and experiment with different flavours throughout the seasons. Crunchy walnuts pair incredibly well with this vegan muffin recipe.
Tips and Tricks
Collect any excess water from your zucchini and add it to a smoothie for a boost in nutrients.
Swap apple sauce for a large mashed banana or a scoop of plant based yoghurt.
Not sweet enough? Add a little vanilla extract or pure maple syrup to your batter.
Portion your muffins with a cookie scoop or ice cream scoop to avoid sticky fingers.
Easy substitutes
Coconut sugar: Instead of brown or raw sugar, try using coconut sugar. Agave nectar and maple syrup are also great ways of introducing natural sweetness.
Whole wheat flour: These healthy zucchini muffins are ideal to use nutritious flours like whole wheat or spelt.
Add-ins: Customise your muffins by adding crunchy walnuts, shredded coconut or golden brown slivered almonds.
Tried these muffins with other substitutes? Share them in the comments. I’d love to hear from you!
Plant Based Zucchini Muffins - Easy with Chocolate
Packed with wholesome ingredients, these little guys are soft, moist, and naturally sweet.
Ingredients
- 300g zucchini
- 200g dark chocolate, plant based
- 100g plant based butter
- 300g flour, all purpose or spelt
- 130g sugar
- 150g apple sauce
- 1 Tbsp lemon juice
- 2 Tsp baking powder
- 30g cocoa powder
- 1 pinch salt
Instructions
- Start by washing your zucchini and cutting off the ends. Using a box grater, finely grate the zucchini. Place the grated zucchini into a clean kitchen towel and tightly squeeze it to drain as much excess moisture as possible from your zucchini. Set the drained zucchini aside for later.
- Using the same grater or a large kitchen knife, grate or chop your dark chocolate. This doesn't need to be perfectly even, we just want to make it easy for the chocolate to melt evenly. Set one third aside to glaze your muffins.
- Place the remaining chocolate in a small saucepan, together with the butter. Gently melt the mixture over low heat or a water bath. Once melted, set the mixture aside and allow it to cool a little.
- While the melted chocolate mixture is cooling down, prepare your muffin tin. This recipe makes 18 small or 12 larger sized muffins. Either rub the muffin pan out with some nut butter or line it with paper or silicone muffin liners.
- Pre-heat the oven to 175°C (350°F).
- In a large bowl, combine the flour, baking powder, sugar and salt. Gently add the wet ingredients, your apple sauce and lemon juice, then the cooled chocolate butter mixture. Lastly, add the grated zucchini.
- Mix everything until well combined. If the batter seems too lumpy and difficult to combine with a wooden spoon, knead everything with your hands instead.
- Portion the muffin batter into your muffin cups and bake them for about 45 minutes or until baked through.
- Allow your muffins to cool on a wire rack. Melt the remaining chocolate over a water bath and drizzle it over the plant based zucchini muffins.
- Serve your delicious muffins with a glass of iced coffee or milk for the kids.
Notes
- Collect any excess water from your zucchini and add it to a smoothie for a boost in nutrients.
- Swap apple sauce for a large mashed banana or a scoop of plant based yoghurt.
- Not sweet enough? Add a little vanilla extract or pure maple syrup to your batter.
- Portion your muffins with a cookie scoop or ice cream scoop to avoid sticky fingers.
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