Preheat the oven to 350 degrees F, then lightly grease a muffin pan … VEGAN GLUTEN-FREE CHOCOLATE ZUCCHINI … Last Monday I shared my traditional zucchini … This recipe is wonderful!! healthy paleo chocolate zucchini bread muffins (vegan) Healthy Paleo Chocolate Zucchini Bread Muffins made with all vegan and gluten-free ingredients. My batter was really runny. I recommend regular or whole wheat flour in place of the spelt : ). I didn’t want to make a big batch, so I divided the recipe by 4 and made two big muffins out of it. Allow to sit for at least 5 minutes to thicken. Thank you so much for this recipe! Hi! Your email address will not be published. If you give this recipe recipe a try, snap a photo and share it on Instagram. And these muffins fit that bill exactly! This site uses Akismet to reduce spam. Will definitely make this again. Remove from oven and let the cake cool for 10 minutes before flipping it out onto a. Preheat the oven to 375ºF (190ºC) and line a standard muffin tin with paper muffin wrappers. Add dry ingredients to wet ingredients and mix … These vegan zucchini muffins are moist, buttery (without any actual butter, woot! Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. Substitutions A somewhat healthy muffin, these are made with whole wheat spelt flour, dark chocolate, coconut sugar, and avocado (or olive) oil. Thanks for recipe! Place the baked muffins onto a rack and cool in the tins for 10 minutes before removing and cooling fully. THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. I used coconut oil instead of canola. Preheat the oven and line a standard muffin tin with paper muffin wrappers. Home » Recipes » Double Chocolate Zucchini Muffins, by Sarah McMinn / Posted: July 30, 2018 / Updated: August 16, 2020 / Disclosure: This post may contain affiliate links. Two variations I made were substituting the spelt flour for a gluten-free flour blend, and grating the zucchini on a fine grater rather than a regular grate. Gently fold in the chocolate chips. I love them with a pat of soy-free Earth balance to add a bit of moisture. Bake for 20-25 minutes until a knife inserted in the middle come out clean. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife. Preheat the oven to 350°F (180°C). No, I purposely don’t squeeze any of the moisture out of the zucchini because they tend to turn out quite dry in that case. Zucchini, my friends, works as an automatic egg replacer meaning there are no weird or hard to find ingredients in this recipe. Stir well, then pour the batter into a muffin pan, and top with dairy free chocolate chunks. Add the milk mixture to the flour mixture and stir until just combined and no streaks of flour remain. Store chocolate zucchini muffins in a sealed container at room temperature for 3-4 days, or in the fridge for up to 5 days. These are super rich, decadent, moist and unbelievably vegan! BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. This recipe is also oil-free, … Dee-lish! My only issue with this recipe is that there are a couple of inconsistencies between the ‘ recipe card’ at the bottom and the recipe that’s written out within the body of the page. My only concern was the amount of sugar, so I cut each sugar in half, using only 1/2 c. Total sugar (1/4 c. white, 1/4 c. brown) And the recipe was definitely sweet enough and was absolutely delicious! For example, the first time the recipe is shown it says to mix all dry ingredients as the first step and then the second step is to prepare the zucchini. If you have friends or family looking to offload their harvest then this chocolate zucchini muffin recipe is for you! I am a classically trained chef and professional photographer. Fold in chocolate chips. While I haven’t tried it personally, I’ve had readers who have reduced the sugar by about 1/4 cup. Anyhow, not a huge deal and the recipe was so delicious. In a separate bowl whisk together your wet ingredients. In a large bowl, whisk together the flaxmeal with water and stir well. I also recommend using an ice cream scoop to evenly and cleanly scoop your batter. Healthy zucchini muffins made in the blender using wholesome ingredients like oats, maple syrup & almond butter keeping them flourless and naturally sweetened. Add the vegan buttermilk, vanilla extract, melted coconut oil, applesauce and vinegar to the mixing bowl. Plus, they are super easy to make and perfect for weekly meal prep. Perfect fluffy, fudgy texture. You will also need a handheld shredder or a food processor with a shredder attachment. Using the shredding attachment of your food processor or handheld grater, shred the zucchini. Packed with wholesome, nutrient-dense, guilt-free ingredients. Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions. Great to know a GF blend works, thanks Heidi! Can you use almond flour or regular flour instead? Preheat oven to 350F. ¾ cup (130 g) zucchini, grated and packed, ½ cup (80 g) dark chocolate chips, plus extra for topping. In another bowl, mix together the milk, oil, and vanilla. Mix into a thick batter. The muffins can be stored in a sealed container at room temperature for 3-4 days, or frozen. We made this recipe into a chocolate zucchini loaf, however, it didn’t work well. - The Pretty Bee says: February 18, 2014 at 10:46 pm […] one is good for you, (sort of) with hidden veggies (zucchini). Gluten-Free: using my favorite All-Purpose Gluten-Free Flour, Bob’s Red Mill 1:1 GF Flour Vegan… Shelf life & storage: These muffins will keep in a sealed bag or container at room temperature for about 3 days, or in the freezer for about 3 months. Hi Lindsey, Store at room temp, in an air-tight container up to 4 days, or freeze (for muffins, freeze on a cookie sheet and then put in freezer-safe bag or container) up to 3 … These vegan zucchini muffins are healthy enough to serve with breakfast but sweet enough to be dessert (especially if you go for the chocolate chip … Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini. Generously spray your muffin tins or use cupcake holders to ensure the muffins don’t stick to the pan. #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} Add the wet ingredients to dry and mix until the dry ingredients are fully incorporated and a uniform batter has formed. Recipe. Gluten-Free Zucchini Muffins … ), oh-so-flavorful, with just a hint of cinnamon and packed full of vegan chocolate chips and a dash of chopped … Delicious and indulgent Double Chocolate Zucchini Muffins. The zucchini adds most of the moisture so not too much oil is needed. Mix up the muffin batter, then add the grated zucchini. Oh my goodness. In the oven they overflowed but then sank all before even taking them out. They come together in one bowl and are refined sugar free … © 2020 Baked The Blog. That’s your oil, sugars, apple sauce, milk, and vanilla extract. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. Love these. Your email address will not be published. Indeed! Though the chocolate zucchini muffins are light, fluffy, and cake-like, the loaf we baked was heavy and dense, and not in a good way. How to serve Vegan Zucchini Muffins. Vegan Gluten-Free Chocolate Zucchini Muffins are fluffy, oil-free, 1 bowl and ready in 30 minutes! In a small bowl combine your flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Rich, chocolate-y deliciousness. for Glutenfree: replace 1/4 cup flour in my Glutenfree zucchini bread with 1/4 cup cocoa powder; for Oilfree , omit oil and add 2 tbsp more applesauce ; Leftover chocolate zucchini … I’m so excited to make more of these for friends and family. I’ve corrected the text. Chocolate Chip Zucchini Muffins-Add 1/4 cup of dairy free chocolate chips, or sprinkle a few chocolate chips on the top of the muffins before baking. Grease muffin pan and set aside. The batter should be nearly to the top. Easy to make. Fold in the chocolate chips. They’re chewy on the outside and surprisingly moist on the inside! In fact, I’m going to make another batch tonight! Pour half of dry mixture into wet mixture … Thank you so much for this recipe, I will definitely make it again. Why, it’s these ultra-moist, double chocolate zucchini muffins, of course. We think because the zucchini weighs down the batter the loaf needed a much longer baking time. Add the milk mixture to the flour mixture and stir until just combined and no streaks of flour remain. They are: Refined Sugar-free: perfectly sweetened with maple syrup and coconut sugar! Squeeze out the excess liquid of the zucchini to prevent your batter from becoming too wet. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Chocolate Zucchini Muffins, Vegan… I’m not sure what might have happened – these muffins have been tested many, many times, and I’ve never experienced anything near to what you’re describing. Bake 20-25 minutes for regular-sized muffins or 25-30 minutes for large sized muffins, or until the muffins spring back slightly to the touch. If you can tell me of any substitutions you might have made, or anything that was done differently at all, I can help trouble shoot! Full of flavour and super moist, these have a … (<