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Double Chocolate Chunk Zucchini Muffins

Fudgy, fluffy, & moist Double Chocolate Chunk Zucchini Muffins.

Course Dessert
Keyword double chocolate chunk zucchini muffins, vegan dessert recipe, vegan muffin recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Taavi Moore

Ingredients

  • 2 tbsp flaxseed meal
  • ½ cup (92g) vegetable oil
  • ½ cup (102g) granulated sugar
  • ½ cup (108g) packed dark brown sugar
  • ⅓ cup (33g) dutch-processed cocoa powder
  • ¼ cup (58g) unsweetened, plain non-dairy yogurt
  • 1 tsp espresso powder
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 ¼ cup (175g) all-purpose flour
  • 2 cups (180g) peeled and shredded zucchini
  • 80g dark chocolate (60-70%), roughly chopped

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with muffin liners.

  2. In a small bowl, whisk together flaxseed meal and 4 tbsp water. Set aside for 5 minutes to thicken.

  3. In a large mixing bowl, whisk together oil, sugars, cocoa powder, yogurt, and flax egg until creamy. Add espresso powder, vanilla, baking soda, and salt. Whisk well to combine. Fold in flour. Once the flour is 75% folded in, add the shredded zucchini and chopped chocolate. Continue to fold until incorporated and no flour streaks remain.

  4. Fill each muffin liner with batter and top with a few additional chocolate chunks or chocolate chips. Bake for 25-26 minutes until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow to cool in the pan for 10 minutes before serving. Enjoy!