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Double Chocolate Zucchini Muffins

Editors note: We’re glad to bring you content from others in our community that are committed to a vegan lifestyle. This post is from Cheryl Still, who is working this summer with a local farm bringing wonderful produce to our local farmer’s markets. If you missed her previous post, check it out. This post takes a vegetable that’s plentiful in Michigan right now and gives you a great recipe! 

Looking for great recipes to highlight the bountiful crop of zucchinis right now in Michigan? This time of year, I’m on the lookout for recipes that incorporate this highly nutritious vegetable in new ways. Do you easily get bored of straight-up zucchini? These nutrition packed muffins bring a satisfying chocolatey sensation. Instead of tasting zucchini, you taste chocolate.  The applesauce, almond milk, and zucchini provide moisture, and the airy muffin texture is brought through the baking soda and the natural fruit acid from the applesauce. So thankful for more delicious uses for zucchini. Enjoy!

Double Chocolate Zucchini Muffins

20160725_170255Original recipe from Ambitious Kitchen.
Veganized and adapted by Cheryl Still.


3/4 c. oat flour (old fashioned oats ground into a flour)
1/2 c. whole wheat flour
1/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. coconut oil, melted (or substitute 2 Tbsp. unsweetened plain applesauce)
1/3 c. agave nectar or pure maple syrup (or more if you desire a much sweeter muffin)
1 tsp. pure vanilla
1 and a half flax eggs (1.5 Tbsp. ground flax seed + 4.5 Tbsp. warm water)
1 cup peeled and shredded zucchini (about 1 medium zucchini)
1/4 c. unsweetened applesauce
1/2 c. almond milk (I used unsweetened vanilla almond milk)
1/2 c. regular-sized or mini dairy-free chocolate chips

1. Stir together the ground flax seed and warm water in a cup and set aside for at least 10 minutes to thicken.
2. Preheat oven to 350 degrees F.
3. Line a 12 cup muffin tin with cupcake liners. (You could rub the inside of the liners with some extra coconut oil or cooking spray and then dust liners with cocoa powder if desired to enable easy removal from the liners, but this is not a necessary step.)
4.Squeeze the peeled and shredded zucchini of excess water with a paper towel. This is important, so don’t skip this step.
5. In a medium bowl, whisk together the oat and wheat flours, cocoa powder, baking soda, and salt, making sure no lumps are present. Set aside.
20160725_1751476. In separate large bowl, stir together the coconut oil (or substituted additional applesauce), agave or maple syrup, vanilla, and thickened flax eggs. Stir together until combined. Add in the pressed zucchini, applesauce, and almond milk. Stir again until combined. Gradually add in the dry ingredients to the wet ingredients and stir until combined. Gently fold in the chocolate chips.
7. Evenly divide the batter into prepared muffin liners. Bake 22-25 minutes or until a toothpick inserted into the middle of the muffins comes out clean. After cooling 5 minutes in the muffin tin, remove muffins from the tin and transfer to a wire rack to cool completely. Store in an airtight container in the fridge for up to a week.

Enjoy! They disappear fast.

  • Cheryl Still

    I have tested this recipe using all ground oat flour (1 1/4 cups) and using 1 1/4 cups all purpose flour. The all purpose flour resulted in the most smoothest batter, but I might try again and use my high speed blender to blend the oats instead of my food processor. Maybe that will grind the oats onto a finer flour.

  • Cheryl Still

    I tried them recipe again using 1 cup finely ground oat flour and 1/4 cup brown rice flour. They results were good. Still, my preference is there ratio in the recipe I posted (3/4 cup oat flour and 1/2 cup whole wheat flour). I also tested them recipe using carob powder instead of cocoa. Carob powder certainly brings a different flavor.