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.