Delicious Vegan Chocolate Zucchini Muffins Recipe
Welcome to a vegan twist on a classic treat with Whole Wheat Vegan Chocolate Zucchini Mini Muffins! As a vegan chef, I am always exploring ways to make classic delights even more delicious and healthy, and these muffins are the perfect example of my quest.
When we think of muffins, we usually picture fluffy, buttery, and super sweet treats that are not exactly friendly to our health. That’s why I came up with this recipe that uses whole wheat flour, unsweetened applesauce, and flax seeds, among other wholesome ingredients – without compromising the taste.
In this recipe, zucchinis play a crucial role in creating the perfect texture and keeping the muffins moist without adding extra oil. Plus, they are an excellent source of vitamins and antioxidants.
If you’re looking for a guilt-free chocolate fix that tastes incredible and is also good for you, then I am confident you’ll love this recipe. Follow me through the steps below and get ready to savor vegan chocolate zucchini mini muffins like never before!
Why You’ll Love This Recipe
Are you looking for a guilt-free way to indulge your sweet tooth or wanting to sneak some healthy vegetables into your diet? Look no further than these Whole Wheat Vegan Chocolate Zucchini Mini Muffins! They are the perfect way to satisfy cravings and nourish yourself at the same time.
One of the best things about this recipe is that it’s vegan and uses wholesome ingredients. Instead of refined sugar, we use natural sweeteners like maple syrup and unsweetened applesauce. We also use whole wheat flour instead of refined flour, giving you a nice dose of fiber and essential nutrients with each bite.
But don’t worry, we don’t sacrifice taste for health benefits! These muffins are packed with rich cocoa powder, double chocolate chips, and warm cinnamon for a decadent flavor. Plus, the addition of grated zucchini keeps them fluffy and moist.
What’s more, this recipe is incredibly versatile. You can substitute some ingredients to make them gluten-free or oil-free, or even add in chia seeds or oats for a boost of whole grains. It’s also perfect for those who have food allergies or intolerances- as we don’t use any eggs or dairy products!
At the end of the day, these Whole Wheat Vegan Chocolate Zucchini Mini Muffins are an indulgent treat that you can feel good about eating. So go ahead and whip up a batch today- your taste buds (and body) will thank you!
Ingredient List
Before we proceed with the recipe, let’s make sure that we have all the necessary ingredients. Here are the ingredients you’ll need to make Whole Wheat Vegan Chocolate Zucchini Mini Muffins:
Dry Ingredients
- 2 cups whole wheat flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Wet Ingredients
- 2 flax eggs (2 tbsp ground flax seed + 5 tbsp warm water)
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 medium zucchini, shredded (about 1 cup)
Optional Add-ins:
- â…“ cup vegan chocolate chips
- ¼ cup shredded zucchini
With all these ingredients, you can have fluffy and delicious chocolate muffins made healthy and vegan.
The Recipe How-To
Step 1: Prep the Zucchini
Firstly, preheat your oven to 350°F and grease your mini muffin tin with cooking spray. Carefully wash and pat dry one medium-sized zucchini, then shred it either by hand or with a grater. After shredding, use a paper towel to gently press out any excess liquid from the zucchini.
Step 2: Make the Flax Egg
In a small bowl, mix 2 tablespoons of ground flax seeds with 5 tablespoons of warm water. Stir well and set aside for around 5 minutes, allowing the mixture to thicken and form an egg-like consistency.
Step 3: Mix Wet Ingredients
In a medium-sized bowl, combine ¼ cup of coconut oil, ⅓ cup of unsweetened applesauce, and ½ cup of maple syrup. Stir them together until everything is evenly mixed.
Step 4: Mix Dry Ingredients
In another bowl, sift together 2 cups of white whole wheat flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt and cinnamon. Whisk everything together until it’s all combined.
Step 5: Mix Wet and Dry Ingredients
Next, combine the dry mixture into the bowl with the wet ingredients. Add in the shredded zucchini. Gently mix until everything is just combined, being careful not to overmix.
Step 6: Add Chocolate Chips
Fold in around ¾ cups of your preferred type of chocolate chips (dark chocolate or semi-sweet chocolate work best) to add even more sweetness and flavor to your muffins.
Step 7: Bake
Pour out the batter into prepared muffin tins, filling each section about three-quarters full. Bake for around 16-18 minutes, checking frequently as baking times may vary depending on your oven. Use a toothpick or fork to check whether the muffins are cooked through once done.
Step 8: Allow Cooling Time
Once finished, remove from the oven and place muffins on a wire rack to cool for around ~10 minutes before taking them out of the tins entirely. This allows for easier handling and prevents overflattening or breaking apart when transferring onto plates.
Enjoy your fluffy, healthy double chocolate zucchini muffins!
Substitutions and Variations
One of the best things about this Whole Wheat Vegan Chocolate Zucchini Mini Muffins Recipe is that it’s incredibly versatile. You can switch up a few ingredients to make it fit your personal tastes and dietary requirements. Here are some ideas for substitutions and variations:
– Use gluten-free flour: If you’re sensitive to wheat, you can swap out the whole wheat flour for a 1:1 gluten-free baking blend. Just make sure it includes xanthan gum (or add some yourself) to help bind the ingredients.
– Reduce the sugar: These muffins are sweet enough thanks to the unsweetened applesauce, but if you want to cut back on sugar even more, you can use maple syrup or coconut sugar instead of white sugar.
– Add nuts: Toasted walnuts or pecans would be a great addition to these muffins. Just chop them coarsely and fold them into the batter along with the chocolate chips.
– Make them oil-free: Instead of using coconut oil, you can replace it with an equal amount of unsweetened applesauce or mashed ripe banana. The muffins will still come out moist and delicious.
– Mix up the chocolate: If you’re not a fan of semisweet chocolate chips, you can use dark chocolate chips, chopped dark chocolate, or even unsweetened cocoa powder.
– Add some spice: A pinch of nutmeg, ginger, or allspice would add a warm flavor that pairs well with the chocolate and zucchini.
No matter how you decide to customize these Whole Wheat Vegan Chocolate Zucchini Mini Muffins, they’ll still be fluffy, moist and delicious. Get creative and make them your own!
Serving and Pairing
Once these fluffy zucchini muffins are fresh out of the oven, they make the perfect treat for any time of day. Whether you’re treating yourself to a midday snack or enjoying a morning meal on-the-go, these vegan chocolate zucchini mini muffins are the perfect addition to your menu.
Pair these healthy double chocolate zucchini muffins with a glass of almond milk for a guilt-free yet indulgent breakfast, or serve them with your favorite vegan hot cocoa for an extra chocolatey experience. You can even get creative and add some fresh fruit like raspberries or blueberries on top for an added burst of flavor.
These versatile muffins are also great to serve at parties, brunch gatherings, or as a thoughtful gift for friends and family. Their fluffy texture and rich chocolatey taste will please even the toughest critics.
So grab a plate of these delicious chocolatey bites and enjoy them alongside your favorite warm beverage or share them with loved ones – they’ll surely satisfy your sweet tooth cravings without compromising on taste or health.
Make-Ahead, Storing and Reheating
One of the best things about these whole wheat vegan chocolate zucchini mini muffins is that they can be made ahead of time and stored for future snacking! Storing them properly is crucial to ensure they last as long as possible while still maintaining their fluffy and moist texture.
The muffins can be stored at room temperature in an airtight container for up to 3 days. If you want them to last even longer, you can store them in the refrigerator for up to a week. To keep the muffins fresh, it’s recommended to let them cool completely before storing them.
If you plan on reheating the muffins, there are a few ways to do so. You can simply pop them in the microwave for a few seconds or until they’re warm. Another way is to reheat them in the oven at 350°F for 5-10 minutes. Just be sure not to overheat them as this can dry out the muffins.
For longer-term storage, you can freeze the muffins in an airtight container or resealable freezer bag for up to 3 months. To thaw, simply let them sit at room temperature for a few hours or heat them up in the microwave or oven.
Overall, these whole wheat vegan chocolate zucchini mini muffins are a great snack option that can be made ahead of time and stored easily. With the right storage techniques, you can enjoy these delicious and healthy treats anytime!
Tips for Perfect Results
To ensure you get the best possible results when making these delicious whole wheat vegan chocolate zucchini mini muffins, there are a few tips to keep in mind.
Firstly, make sure your oven is fully preheated before baking the muffins. This will ensure even baking and perfect texture.
Secondly, be sure to measure your ingredients precisely using measuring cups and spoons. Too much or too little of any ingredient can affect the outcome of your muffins.
Thirdly, don’t overmix the batter. Mix only until all ingredients are just combined, as overmixing can lead to tough, dense muffins.
Lastly, when it comes to shredding the zucchini, use a cheese grater on the largest holes for the best texture.
By following these tips, you can guarantee that your whole wheat vegan chocolate zucchini mini muffins turn out fluffy, moist and mouth-watering every time you bake them!
Bottom Line
I hope this Whole Wheat Vegan Chocolate Zucchini Mini Muffins Recipe has inspired you to try something new and indulge in a healthier and more fulfilling version of a classic treat. Whether you are vegan or not, this recipe is guaranteed to please your taste buds with its moist and chocolatey goodness while providing your body with wholesome ingredients. Not only will you be able to satisfy your sweet cravings guilt-free, but you will also be getting the benefits of zucchini, whole wheat flour, and flaxseeds. So next time you’re looking to bake a batch of muffins, give this recipe a try and share it with your friends and family too. Trust me; they’ll be begging for more!
Whole Wheat Vegan Chocolate Zucchini Mini Muffins Recipe
Ingredients
- 1 tablespoon ground flax seeds
- 3 tablespoons warm water
- 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 cup sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup zucchini, shredded
Instructions
- Preheat oven to 350°F
- Grease mini muffin pan.
- Mix ground flax seed and water and set to the side.
- Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
- In a separate bowl, cream flax seed mixture with applesauce and sugar.
- Add in almond milk, vanilla, zucchini.
- Stir until evenly combined.
- Add wet mixture to dry flour mixture and mix well.
- Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.