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chocolate zucchini muffins

(8 RATINGS)
3.51K Pinches 10 Photos
healthandhome avatar
navarre, FL
Updated on Apr 4, 2020

You know you have a good recipe when your hubby asks you to make it and share it with others. It's a healthy recipe that, to me, tastes better every day after you make it. It just keeps getting better and better. They are very moist and the walnuts add a special touch.

Blue Ribbon Recipe

These zucchini muffins are quite surprising. Super moist and soft, the flavors blend together wonderfully. They're vegan, but you'd never know. We opted for the sweeter options with walnuts, and they were similar to a cupcake. We would recommend trying the vegan chocolate chips in them ... it would be fantastic. They were the best when warm!

— The Test Kitchen
prep time 15 Min
cook time 25 Min
method Bake
yield 12 serving(s)

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1/4 cup unsweetened cocoa
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 - banana, mashed
  • 1/2 cup unsweetened applesauce
  • 1/2 cup raw sugar (extra 1/2 cup optional)
  • 1/4 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • - chopped raw walnuts, optional
  • vegan chocolate chips, optional

How To Make chocolate zucchini muffins

  • Spraying paper liners with non-stick spray.
    Step 1
    Preheat the oven to 350 degrees F. Grease a muffin pan and set aside. If using paper liners, lightly spray the inside of the liners with cooking spray to prevent sticking.
  • Flour, cocoa, baking powder, baking soda, salt, and cinnamon whisked together in a bowl.
    Step 2
    In a medium bowl, whisk the flour, cocoa, baking powder, baking soda, salt, and cinnamon together.
  • Creaming together mashed banana with applesauce and sugar.
    Step 3
    In a large bowl, cream the banana with the applesauce and sugar (use an extra 1/2 cup sugar for a very sweet, dessert-like muffin).
  • Soymilk, vanilla, zucchini, and other add-ins in a bowl.
    Step 4
    Add in the soymilk, vanilla, zucchini, and any other optional add-ins you might like, such as walnuts or vegan chocolate chips. Stir until evenly combined.
  • Adding dry ingredients to wet ingredients in batches.
    Step 5
    Add the flour mixture to the wet mixture in 3-4 batches and stir between each addition until just combined.
  • Baked Chocolate Zucchini Muffins on a cooling rack.
    Step 6
    Spoon the batter into the greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
  • A bite taken out of a Chocolate Zucchini Muffin.
    Step 7
    Chef's Note: These muffins store well both in the fridge and freezer. If you add the optional 1/2 cup of raw sugar (for 1 cup total), these will be sweet for a dessert instead of a bread.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Muffins
Keyword: #muffin
Keyword: #zucchini
Keyword: #Vegan
Keyword: #chocolate
Method: Bake
Culture: American
Ingredient: Flour

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