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Vegan Chocolate Chip Zucchini Muffins

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When zucchini season is upon us, and you need a way to use extra zucchini, give these vegan chocolate chip zucchini muffins a try. These are sweet, delicious, and an easy way to sneak a vegetable in.

vegan chocolate chip zucchini muffins

I LOVE zucchini just about everything, but especially any sweetbreads. These vegan chocolate chip zucchini muffins check all the boxes in deliciousness with a little bit of vegetable added in.

My VERY picky six yo loved these until he saw some green specs. He even stated these were the best muffins I had ever made, which is saying a lot because he loves all the muffins I make.

But those darn green specs made him lose his love really fast, which was quite annoying. It can be frustrating when our minds can trick us so quickly that we instantly don’t like something insanely delicious.

So, I had to check this out on some neighbor kids and friends’ kids to make sure that they could handle the green specs. And guess what, my kid was the only one who threw a fit. Imagine that?

All the other kids loved them. Ugh, my child.

These vegan chocolate chip zucchini muffins are SO good, so don’t let my child ruin you trying this great recipe. But I also hope you can relate, and I’m not the only one with a picky child.

I have an insanely delish zucchini bread recipe right here if muffins aren’t your thing.

Vegan zucchini muffin recipes are the perfect way to use up your summer zucchini harvest.

I stopped even growing zucchini because everyone around me always has such excess that they share with me when they’ve run out of zucchini recipes.

the best vegan chocolate chip zucchini muffin

Zucchini chocolate chip muffin FAQS

How do you shred zucchini for zucchini muffins?

There are two good ways to do this. One requires a box grater, and the second requires a food processor.

For the box grater-

  1. Clean the zucchini
  2. Cut the zucchini ends off
  3. Cut the zucchini in half and scoop out the seeds with a spoon
  4. Take a box grater and grate the zucchini being careful not to grate your hand
  5. Now it’s ready to use

For the food processor-

  1. Clean the zucchini
  2. Cut the zucchini ends off
  3. Cut the zucchini in half and scoop out the seeds with a spoon
  4. Set up your food processor with the small grate attachment, push the zucchini through the hole where the food goes, and use the safety guard to push it through. Your zucchini should now be perfectly grated zucchini and ready for the recipe

Can I make this oil-free?

Yes, this recipe only has 1/4 cup of oil in it. You can either replace it with more apple sauce or something with some natural fat like tahini or mild nut butter.

Can I make this easy recipe gluten-free?

Yes, you can use all-purpose gluten-free flour to make this gluten-free.

What about other flours?

If you want to use whole wheat pastry flour instead of all-purpose flour, you may need extra liquid.

I would probably do a half mix, so you still get some of that white flour flavor, but that’s totally up to you if you want to make more of a healthy zucchini muffins recipe, then just whole the whole wheat flour.

Can I make these with less sugar?

You can, but I don’t think these are overly sweet. I would probably adjust the amount of chocolate chips to cut down on the sugar load before taking out the sugar from the recipe.

What do you need for these Vegan Chocolate Chip Zucchini Muffins?

For measurements for the following ingredients, take a look at the recipe card.

  • all purpose flour
  • white sugar or cane sugar
  • baking soda
  • cinnamon
  • salt
  • oil (vegetable oil, canola oil, melted coconut oil) Don’t use olive oil; it’s too strong in flavor.
  • apple sauce
  • lemon juice
  • non dairy milk (soy milk, almond milk, oat milk, whichever)
  • shredded zucchini (not strained)
  • vanilla extract
  • vegan chocolate chips
vegan zucchini muffin recipe

How do you make these zucchini chocolate chip muffins?

Preheat your oven to 350 degrees and line a muffin pan with muffin liners or grease with cooking spray and set aside.

Take a large mixing bowl, combine the dry ingredients, and whisk until combined.

Add your wet ingredients and stir until just combined.

Add the chocolate chips and fold them in.

Grab your prepared muffin tin.

Evenly distribute the batter between the 12 muffin tins. To do this, you can spoon batter, use an ice cream scoop, or use a large cookie scoop.

Bake for 20-25 minutes.

Check at 20 minutes. To do this, put a toothpick in the middle; if it comes out clean, remove them.

Let cool in the tin for 5 minutes, then remove to a cooling rack.

How do you store this vegan delicious muffin recipe?

You can store them at room temperature in a sealed container for up to 2 days; if any longer than that, stick them in the fridge for up to 5 days.

These will taste best within the first few days.

Can you freeze these vegan zucchini muffins?

Yes, you can freeze them in a freezer-safe bag or airtight container for up to 3 months.

Want some other delicious vegan muffin recipes?

vegan zucchini muffins with chocolate chips
Awesome Vegan Chocolate Chip Zucchini Muffins

Awesome Vegan Chocolate Chip Zucchini Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These easy vegan zucchini muffins are so delicious and the perfect way to use summers bounty.

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup oil
  • 1/2 cup applesauce
  • 1 TB lemon juice
  • 1/4 cup vegan milk
  • 1 cup zucchini shredded (not strained)
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chips

Instructions

  1. Preheat your oven to 350 degrees and line a muffin tin with muffin liners or grease and set aside.
  2. Take a medium-size bowl and combine the dry ingredients and whisk until combined.
  3. Add your wet ingredients and stir until just combined. Add the chocolate chips and fold them in.
  4. Evenly distribute the batter between the 12 muffin tins. Bake for 20-25 minutes. Check at 20 minutes and put a toothpick in the middle; if it comes out clean, remove them. Let cool in the tin for 5 minutes, then remove to a cooling rack.

Notes

See blog post for recipe Q&A's

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 197Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 207mgCarbohydrates: 30gFiber: 1gSugar: 16gProtein: 2g

The calories are computer generated and may not be 100% accurate.

Did you make this recipe?

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. Thank you SO much! <3

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook

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Heidi

Thursday 29th of October 2020

Excellent recipe, Courtney! I love your recipes. Always so good and family-friendly.

Courtneys Homestead

Thursday 29th of October 2020

Thanks so much Heidi! I so appreciate you taking the time to comment! ❤️❤️

Iuliana Radu

Sunday 9th of August 2020

Can I replace the apple sauce with the same amount of mashed bananas? Don't have any apple sauce in the house.

Courtneys Homestead

Sunday 9th of August 2020

Hi Luliana! I think that would work just fine. Thanks so much for stopping by! ❤️

Melissa Fernley

Sunday 9th of August 2020

I just made these and replaced the oil with almond butter. They turned out great!!!

Courtneys Homestead

Sunday 9th of August 2020

Thanks so much for trying them! I am glad to hear they worked to be oil free! ❤️

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