Description
Try this healthy recipe for these mega-nutritious, vegan Chocolate Zucchini Muffins as a delicious treat for the whole family.
Ingredients
- 1/2 small ripe avocado, peeled, mashed
- ¼ cup vegetable oil
- ¼ cup agave nectar
- 1 ½ tablespoons chia seeds
- 1 ½ tablespoons flax seeds
- ½ teaspoon vanilla
- 1/4 cup plant-based milk, plain (i.e., soy, oat, almond)
- 3/4 cup whole wheat flour*
- ½ cup chopped walnuts
- 1 teaspoon cinnamon
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt (optional)
- 1 small zucchini (or other summer squash), shredded (about 1 1/3 cups)
- 2 tablespoons dairy-free chocolate chips
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, use an electric mixer (or whisk vigorously) to combine avocado, vegetable oil, agave nectar, chia, flax, vanilla, and soy milk. Mix for 1 minute. Allow to rest for 2 minutes to thicken.
- Add wheat flour, walnuts, cinnamon, cocoa powder, baking soda, and salt (optional), and mix only until smooth.
- Stir in shredded zucchini and chocolate chips.
- Spray muffin pans with nonstick spray. Fill with batter about 2/3 full.
- Bake for 25-30 minutes until baked through (if you pierce the center of a muffin with a fork it comes out clean). Makes a dense, moist muffin.
- Makes 8 muffins.
Notes
*Substitute wheat flour with almond meal or sorghum flour to make this gluten-free.
May add: 1 tablespoon wheat germ or hemp seeds for extra nutrients
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Muffins
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 10 g
- Sodium: 171 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 4 g
Keywords: muffins, chocolate muffins, zucchini muffins, healthy muffins
Any sub for that oil??
I don’t tolerate oil or high fat.🥲
You can try swapping the oil for applesauce in this recipe, although I have not tested it with that fat replacement. Let me know how it works!
I made these yummy muffins today. The only thing I did differently was to put three chocolate chunks into each muffin, plus my shredded zucchini didn’t come to much more than one densely filled cup, and I added 1/4 tsp of salt. The only problem was that 25 minutes wasn’t even close to enough baking time. I checked on them every 5 minutes after the first 25 minutes. In the end, I probably baked them for 40 minutes, and they still could have used longer. They are delicious and nutritious and I will definitely make them again.
[…] Chocolate Zucchini Power Muffins by Sharon at The Plant-Powered Dietitian You won’t believe the plant power in these mega nutritious, plant-based (vegan) Chocolate Zucchini Power Muffins! They are packed with dark chocolate, zucchini, avocados, hemp, chia, flax, and more—thus, they are rich in healthy fats, fiber, vitamins, minerals, and antioxidant compounds, compliments of whole plants. […]