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.

They are moist, spongy, full of flavor and have tons of good stuff for our bodies… zucchini??? Hello?? Yes! These little chocolate gems have tons of it inside. I grate the zucchini because you can imagine that my kids are used to veggies in their life. They know for sure that everything they eat will always have something green in there. They do not complain anymore, but if your kids have an issue with greens in their sweets, chop the zucchini after grating it.

For me, these vegan muffins are perfect for school lunches, for breakfast, or as a treat in the afternoon. They are made with maple syrup, no chemicals, real ingredients, and even have a veggie in there. When my kids were in elementary, I tried to send a zucchini cupcake every time there was a birthday in their classroom. That way, they had their cake and not the ridiculous amounts of sugar the store-bought ones have. I wrote an article way back in BABBLE about this theory of mine.

But, getting back to these chocolate zucchini muffins, the only complicated thing about these chocolate zucchini muffins is that you have to remove the moisture from the grated zucchini. But other than that, it is just mix and bake. Well, another tricky thing is that you have to cool them down completely before trying them. These vegan muffins are so moist and fluffy that they will fall apart if they are not completely cooled.

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.

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.

5 from 7 votes

Chocolate zucchini muffin

These chocolate zucchini muffins are vegan, very easy to prepare and are 100% kid friendly.

15 mins

25 mins

12 muffins

Calories: 166kcal

Ingredients

• 1½ 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

US Customary – Metric

Instructions

• 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.

Notes

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.

Nutrition

Calories: 166kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 202mg | Potassium: 137mg | Fiber: 1g | Sugar: 11g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

Course: Baked goods

Cuisine: American

Keyword: chocoalte zucchini muffins, vegan muffins, vegan zucchini muffins, zucchini bread

Author: Piloncillo&Vainilla

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Equipment:

food processor

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