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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.
In fact, my VERY picky 6 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 easily 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 your fun.
If muffins aren’t your thing I have an insanely delish zucchini bread recipe right here.
What do you need for these Vegan Chocolate Chip Zucchini Muffins?
- flour
- sugar
- baking soda
- cinnamon
- salt
- oil
- applesauce
- lemon juice
- vegan milk
- zucchini shredded (not strained)
- vanilla extract
- chocolate chips
How do you make it?
Preheat your oven to 350 degrees and line a muffin tin with muffin liners or grease and set aside.
Take a medium-size bowl and 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. 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.
Awesome Vegan Chocolate Chip Zucchini Muffins
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
- Preheat your oven to 350 degrees and line a muffin tin with muffin liners or grease and set aside.
- Take a medium-size bowl and 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.
- 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.
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount 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.
I just made these and replaced the oil with almond butter. They turned out great!!!
Thanks so much for trying them! I am glad to hear they worked to be oil free! ❤️
Can I replace the apple sauce with the same amount of mashed bananas? Don’t have any apple sauce in the house.
Hi Luliana! I think that would work just fine. Thanks so much for stopping by! ❤️
Excellent recipe, Courtney! I love your recipes. Always so good and family-friendly.
Thanks so much Heidi! I so appreciate you taking the time to comment! ❤️❤️