Chocolate zucchini muffins

For me, these chocolate zucchini muffins are a dream come true. Let me tell you why, my kids love them they don’t have any refined sugars or oils and its a sweet with veggies.

Chocolate zucchini muffins
chocolate zucchini muffins

Tips, tricks & other recipes:

  • When extracting the moisture out of the zucchini, do it on paper towels or old kitchen towels.
  • I’m really not into hiding the complete list of ingredients from my kids. I always tell them what is in the food they are eating. I like for them to know that eating healthy is good and delicious. but if your kids are really picky with their veggies, you’ll know what to do.
  • Here are other recipes for vegan muffins: Sugarless berry-muffins, chocolate muffins , poppy seed and lemon muffins, vegan banana bread.
vegan chocolate zucchini treats

So here is the recipe for these

chocolate zucchini muffins

And I hope you like them very very much and that your kids devour them as my kids do. If you make the recipe please share it on Instagram, FB or save it for later on Pinterest.

chocolate zucchini muffin

Chocolate zucchini muffin

These chocolate zucchini muffins are vegan, very easy to prepare and are 100% kid friendly.
5 from 8 votes
Prep Time 15 mins
Cook Time 25 mins
Course Baked goods
Cuisine American
Servings 12 muffins
Calories 166 kcal


  • cup flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup melted coconut oil
  • 2/3 cup maple syrup
  • 3/4 cup rice or coconut milk
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon vanilla
  • 1 cup grated zucchini moisture removed


  • Preheat the oven to 350ºF.
  • Prepare a muffin tray with liners or grease the pan.
  • Mix all the dry ingredients in a bowl.
  • In a smaller bowl, mix the milk, oil, vanilla, and vinegar.
  • Pour over the dry ingredients, add the maple syrup, and mix well. When everything is well mixed, add the grated and dried zucchini.
  • Divide the mixture between the twelve muffin tins.
  • Bake for 20-25 minutes or until you insert a toothpick and it comes out clean.
  • Let it cool.


To extract the moisture of the zucchini grate it and place it over an old kitchen towel or several paper towels. Let it stand for 10 to 15 minutes and then close the kitchen towel to form a bag. Squeeze al the liquid out.


Calories: 166kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 5gSodium: 202mgPotassium: 137mgFiber: 1gSugar: 11gVitamin A: 21IUVitamin C: 2mgCalcium: 34mgIron: 1mg
Keyword chocoalte zucchini muffins, vegan muffins, vegan zucchini muffins, zucchini bread


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.
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Silvia Martinez

5 stars
Wow! I love zucchini muffins, they are so moist and tender.


5 stars
My son love the ZUCCHINI but he don’t eat chocolate . But soon I hope.

Enriqueta E Lemoine

5 stars
I saw this the other day in your Sp site and came back for the recipe. I give you 5 stars for these zucchini muffins Ale!


5 stars
Could I make these zucchini muffins count as one of my 5 a day veggie intake portions? Please! They look insane!


5 stars
Ale que ricos se ven tus muffins. Justamente ayer me regalaron unos zucchini apenas cosechados y no tenía idea de que hacer con ellos. Gracias x compartir tu receta


5 stars
These look awesome Ale! Chocolate and zucchini are such a good combo.

Veronica C

5 stars
I’m intrigued by this recipe! Looks delicious! I’ll definitely try this muffins!