Chocolate Zucchini Muffins (Vegan)
Serves: 18 muffins
* you can also use white whole wheat flour
  • Dry ingredients:
  • 2 cups whole wheat pastry flour*
  • ¾ cup unsweetened cocoa
  • 2 tsp baking powder
  • Wet Ingredients:
  • 3 Tbsp flax meal + 7 Tbsp water
  • 1 cup organic expeller pressed canola oil or olive oil (extra virgin)
  • 1 cup white sugar
  • 2 tsp vanilla extract
  • 3 cups grated unpeeled zucchini (about 3 medium zucchini)
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, stir together 3 tablespoons flax meal and 7 Tbsp water. Let sit for 2-3 minutes to thicken.
  3. Sift flour, unsweetened cocoa and baking powder together in a bowl and put aside.
  4. Place oil, sugar, thickened flax meal and vanilla together in the bowl of an electric mixer and beat well until creamy.
  5. Add sifted ingredients to the creamed mixture, and beat well again (it will be thick and that’s OK!).
  6. Add the grated zucchini (with their "juice”) to the bowl and beat again until well combined.
  7. Line 2 muffin baking pans with 18 paper liners and spoon the batter in each so that each is ⅔ full.
  8. Bake in preheated oven for about 20 minutes, or until tester inserted in the center comes out clean.
Recipe by Cuisinicity at