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5 from 8 votes
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Chocolate Zucchini Muffins (Vegan)

* you can also use whole wheat pastry flour
Course Breakfast, Dessert
Cuisine Brittish
Keyword chocolate zucchini cupcakes, chocolate zucchini muffins, chocolate zucchini muffins vegan, courgette muffins vegan, cuisinicity recipes, vegan chocolate zucchini muffins, vegan zucchini chocolate cake, vegan zucchini muffin, vegan zucchini muffins, zucchini muffins vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 18 muffins
Calories 138 kcal
Author Catherine Katz

Ingredients

  • Dry ingredients:
  • 2 cups white whole wheat 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

Instructions

  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 2/3 full.
  8. Bake in preheated oven for about 20 minutes, or until tester inserted in the center comes out clean.

Recipe Video