Vegan Chocolate Chip Zucchini Muffins

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.

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.

If muffins aren't your thing, I have an insanely delish zucchini bread recipe.

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.

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 ¼ 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

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?

• Amazing vegan blueberry muffins
• Lemon vegan muffins
• Oatmeal vegan muffins
• Raspberry vegan muffins

Awesome Vegan Chocolate Chip Zucchini Muffins

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

5 from 2 votes

Print Pin Rate

Course: All Recipes

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 muffins

Calories: 197kcal

Author: Courtney Hunter

Ingredients

• ▢ 1 ½ cups flour
• ▢ ½ cup sugar
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon salt
• ▢ ¼ cup oil
• ▢ ½ cup applesauce
• ▢ 1 TB lemon juice
• ▢ ¼ cup vegan milk
• ▢ 1 cup zucchini shredded not strained
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ 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.

Notes

See blog post for recipe Q&A's

Nutrition

Serving: 1muffin | Calories: 197kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 207mg | Fiber: 1g | Sugar: 16g

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