Chocolate Chip Zucchini Muffins
Moist, chocolatey, and vegan, these chocolate chip zucchini muffins are packed with zucchini and lightly sweetened with maple syrup and date sugar. Perfect for breakfast, snacks, or a kid-approved treat.
Ingredients
- 1 ½ cups all-purpose flour or whole wheat pastry flour for lighter texture
- ½ cup cocoa powder unsweetened
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup maple syrup
- ¼ cup date sugar
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk or any plant milk
- 1 cup grated zucchini about 1 medium zucchini, squeezed of excess water
- ½ cup dairy-free chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
- In another bowl, mix maple syrup, date sugar, melted coconut oil, vanilla, and almond milk.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in grated zucchini and chocolate chips. The batter will be really thick at this point. Use a cookie scoop to portion it into the muffin tin and trust the process. These muffins are so good.
- Divide batter evenly among 12 muffin cups.
- Bake 20–25 minutes, but keep in mind every oven is different. Use a toothpick inserted in the center to test doneness.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Don’t overmix; zucchini adds moisture naturally.
Optional: sprinkle a little extra date sugar or chocolate chips on top before baking for visual appeal.