Chocolate Zucchini Muffins – Sharon Palmer, The Plant Powered Dietitian


You received’t consider the plant energy in these mega nutritious, plant-based (vegan) Chocolate Zucchini Muffins! These zucchini muffins are filled with darkish chocolate, zucchini, avocados, hemp, chia, flax, and extra—thus, they’re wealthy in wholesome fat, fiber, nutritional vitamins, minerals, and antioxidant compounds, compliments of complete crops.

These wholesome vegan muffins are a good way to make use of up additional zucchini rising in your backyard, or from the farmers market when zucchinis are in season. And these chocolate muffins showcase how you should use complete plant fat, similar to ripe avocados, in baking. Plus, they’re downright yummy; these muffins are like a fudgey, particular deal with—one which you could really feel actually good about! Bake this scrumptious muffin recipe up as a wholesome indulgence in your youngsters’s lunch containers, breakfast or espresso break time, or a put up exercise snack. Make these muffins gluten-free by swapping out flour for a gluten-free flour mix.



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Do that wholesome recipe for these mega-nutritious, vegan Chocolate Zucchini Muffins as a scrumptious deal with for the entire household.

  1. Preheat oven to 350 F.
  2. In a mixing bowl, use an electrical mixer (or whisk vigorously) to mix avocado, vegetable oil, agave nectar, chia, flax, vanilla, and soy milk. Combine for 1 minute. Permit to relaxation for two minutes to thicken.
  3. Add wheat flour, walnuts, cinnamon, cocoa powder, baking soda, and salt (elective), and blend solely till clean.
  4. Stir in shredded zucchini and chocolate chips.
  5. Spray muffin pans with nonstick spray. Fill with batter about 2/3 full.
  6. Bake for 25-Half-hour till baked via (for those who pierce the middle of a muffin with a fork it comes out clear). Makes a dense, moist muffin.
  7. Makes 8 muffins.


*Substitute wheat flour with almond meal or sorghum flour to make this gluten-free.

Might add: 1 tablespoon wheat germ or hemp seeds for additional vitamins

  • Prep Time: 20 minutes
  • Cook dinner Time: Half-hour
  • Class: Muffins
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 240
  • Sugar: 10 g
  • Sodium: 171 mg
  • Fats: 17 g
  • Saturated Fats: 3 g
  • Carbohydrates: 23 g
  • Fiber: 5 g
  • Protein: 4 g

Key phrases: muffins, chocolate muffins, zucchini muffins, wholesome muffins

For different plant-based baked items, attempt a few of my favourite recipes:

Get Nutty Vegan Entire Wheat Banana Bread
Lemon Scones with Currants
Corn Muffins with Spices
Vegan Pumpkin Bread with Pumpkin Seeds
Vegan Lemon Poppy Seed Bread
Matcha Tea Lemon Muffins

Be taught in regards to the well being advantages of darkish chocolate on the Plant-Powered Dietitian.

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