Looking for a way to sneak more vegetables in while you indulge your sweet tooth? Look no further than my fudgy chocolate zucchini muffins. Gooey, moist, and incredibly decadent, these muffins are the perfect breakfast, snack, or dessert!
Um, Why Zucchini?
Well, in short, they are a great way to add some moisture to the batter, add some vegetables in your diet, and add some fiber to the muffins. No, they are NOT guilt-free muffins because there is some zucchini in them, because zucchini or not, I don’t think eating should EVER make someone feel guilty.
Zucchinis are about 94% water, and when you grate them, that makes them release this water content much more easily. As the muffins are heated up in the oven, the water gets released and absorbed by the flour. As a result, the fudgy chocolate zucchini muffins come out of the oven super moist.
Plus, when you combine it with the chocolate, dairy-free milk, sugar, and vegan butter, you practically hide all the zucchini flavor.
Ingredients and Substitutes for Fudgy Chocolate Zucchini Muffins
- Zucchini: Substitute with grated carrots for a different flavor.
- Granulated sugar: Substitute with coconut sugar or cane sugar for a different sweetness profile.
- Dairy-free milk: Use almond milk, soy milk, or oat milk.
- Vegan butter: Substitute with coconut oil or any neutral-flavored oil.
- Vanilla extract: Optional, but can be substituted with almond extract for a different flavor.
- All-purpose flour: Substitute with whole wheat flour, spelt flour, or a gluten-free flour blend.
- Cocoa powder: No substitute needed, but you can use carob powder for a caffeine-free option.
- Chocolate chunks or vegan chocolate chips: Optional, but you can substitute with chopped nuts or dried fruit for a different texture.
- Instant Coffee granules: Skip it if you don’t have it
How to Make Fudgy Chocolate Zucchini Muffins
Preparatory Work
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners.
- Measure and assembly your wet and dry ingredients.
Combine and Bake
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Use an ice cream scoop or spoon to divide the batter evenly among the muffin cups.
- Bake the muffins for 23-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Store
- Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Notes for Fudgy Chocolate Zucchini Muffins
- Use a gluten free AP flour to avoid gluten allergies.
- For best results, use a kitchen scale to measure the ingredients accurately. If using measuring cups, avoid packing the flour. Instead, spoon the flour into the cup and level it off with a knife.
- For a healthier option, substitute with whole wheat flour or spelt flour. These flours absorb more liquid, so add an extra dash of dairy-free milk to the batter.
Tips to Bake the Perfect Fudgy Chocolate Zucchini Muffins
- Measure Ingredients Accurately: Use a kitchen scale to ensure precise measurements, especially for flour and zucchini, to avoid dense or dry muffins.
- Don’t Overmix the Batter: Once the dry ingredients are added, mix until just combined to prevent tough muffins.
- Use Fresh Zucchini: Freshly shredded zucchini adds moisture and texture to the muffins. Avoid pre-shredded zucchini as it can be too dry.
- Add Extra Flavor: Enhance the taste with spices like cinnamon or nutmeg, or add a touch of espresso powder to intensify the chocolate flavor.
- Customize with Mix-Ins: Consider adding nuts, dried fruit, or coconut flakes to the batter for extra texture and flavor.
- Avoid Overbaking: Check for doneness with a toothpick; a few moist crumbs are fine. Overbaking can make the muffins dry.
- Cool Properly: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to avoid soggy bottoms.
Frequently Asked Questions about Fudgy Chocolate Zucchini Muffins
- Why use zucchini in chocolate muffins?
Zucchini adds water content to the muffins, making the end-product extra moist. Plus tehy make the muffins soft and tender without needing to add a lot of oil. - Can I taste the zucchini?
No, I promise you can’t taste the zucchini. The chocolate flavor dominates, and the zucchinis just contribute to the final texture of the muffins! - Do I need to peel the zucchini before adding it to the muffins?
No, you don’t need to peel the zucchini. Just grate it in and enjoy the benefits of the nutrients in the skin! - Can I make these muffins gluten-free?
Yes, simply use the same amount of gluten-free flour. - Can I use a different type of sweetener?
It’s best to stick to granulated sugar, as liquid sweeteners will alter the texture of the muffins. - How do I prevent the muffins from being too stodgy?
To prevent dense, stodgy muffins, be careful not to overmix the batter. Mix until just combined to keep the muffins light and fluffy.
Similar recipes to these Chocolate Muffins
- 3-Ingredient Vegan Chocolate Fudge
- Vegan Chai Banana Bread
- Easy Vegan Blueberry Cookies
- Vegan Cardamom Chocolate Chip Cookies
- Plant Based on A Budget’s Easy Coffee Cupcakes
Fudgy Zucchini Chocolate Muffins
These Fudgy Zucchini Chocolate Muffins are moist, rich, and chocolatey, with a sneaky serving of veggies! Perfect for a sweet breakfast or snack, they’re easy to make, dairy-free, and can be customized with your favorite ingredients. Enjoy these muffins warm or at room temperature for a delicious treat everyone will love!
Ingredients
Wet Ingredients:
- 2 cups 250g coarsely shredded zucchini (about 1 medium-large zucchini)
- 1 cup 190g packed granulated sugar, (sub with brown sugar, or coconut sugar)
- ½ cup 125g vegan butter (or substitute with a neutral oil)
- 1 teaspoon instant coffee granules
- ¾ cup 190g dairy-free milk
- 1 teaspoon vanilla extract optional
Dry Ingredients:
- 2 cups 250g all-purpose flour (see Note 1 and 2)
- ½ cup 50g cocoa powder
- 2½ teaspoons baking powder
- Pinch of salt
- ¾ cup 130g dark chocolate chunks or vegan chocolate chips (optional), plus extra for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners.
- Mix the Wet Ingredients: In a large bowl, cream together the sugar and room-temperature vegan butter using an electric or hand whisk until fluffy. Add the shredded zucchini, coffee granules, dairy-free milk, and vanilla extract (if using), mixing until the ingredients are well combined and the zucchini is evenly distributed.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt (if using). Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. If you’re using chocolate chunks or chips, gently fold them into the batter.
- Fill the Muffin Pan: Use an ice cream scoop or spoon to divide the batter evenly among the muffin cups, filling each almost to the top. For an extra touch, sprinkle additional chocolate chunks on top of the batter.
- Bake: Bake the muffins for 23-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to ensure the muffins remain moist.
- Cool and Store: Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Nutrition
Calories: 289kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 0.3mgSodium: 159mgPotassium: 235mgFiber: 3gSugar: 20gVitamin A: 104IUVitamin C: 5mgCalcium: 89mgIron: 3mg
Tried this recipe?Let us know how it was!
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