Chocolate Zucchini Power Muffins (Vegan)

Sharon Palmer

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. These muffins are a great way to use up extra zucchini growing in your garden, or from the farmers market. And they showcase how you can use whole plant fats, such as ripe avocados, in baking. Plus, they are downright delicious; these muffins are like a fudgey, special treat—one that you can feel good about! Bake these up as a healthy indulgence for your children’s lunch boxes, for breakfast or coffee break time, or for a post workout snack.

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Chocolate Zucchini Power Muffins (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x
Scale

Ingredients

  • 1/2 small ripe avocado, peeled, sliced
  • ¼ cup vegetable oil
  • ¼ cup agave nectar
  • 1 ½ tablespoons chia seeds
  • 1 ½ tablespoons flax seeds
  • ½ teaspoon vanilla
  • ¼ cup soy milk, plain
  • 3/4 cup whole wheat flour*
  • ½ cup chopped walnuts
  • 1 teaspoon cinnamon
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 small zucchini (or other summer squash), shredded (about 1 1/3 cups)
  • 2 tablespoons dairy-free chocolate chips

Instructions

  1. Preheat oven to 350 F.
  2. In a mixing bowl (electric mixer works well), combine avocado, vegetable oil, agave nectar, chia, flax, vanilla, and soy milk. Mix for 1 minute. Allow to rest for 2 minutes to thicken.
  3. Add wheat flour, walnuts, cinnamon, cocoa powder, and baking soda and mix only until smooth.
  4. Stir in shredded zucchini chocolate chips.
  5. Spray muffin pans with nonstick spray. Fill with batter about 2/3 full.
  6. Bake for about 25 minutes until baked through. Makes a dense, moist muffin.
  7. 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

 

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, power muffin, healthy muffins

This post may contain affiliate links or sponsored content. For more information on this, click here.

For other plant-based muffin recipes, check out my Blueberry Millet Muffins.

Learn about the health benefits of dark chocolate at the Plant-Powered Dietitian.

 

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