Did you change anything about the recipe at all, like the type of flour used? If not, any day now, that zucchini in your garden is going to start popping up and when it does, it will do so ferociously. Chocolate Zucchini Muffins, Calorie Count. Add the wet ingredients to dry and mix until the dry ingredients are fully incorporated and a uniform batter has formed. I have worked with zucchini for this type of recipe many times, so I already knew that you should shred the zucchini first and set it aside so the water can drain out, but that instruction is only printed in the recipe card version of the recipe. Only change I made was cutting back on the sugar quantities. Thanks for pointing that out. Rich double chocolate zucchini muffins that just happen to be vegan! I just made these and they turned out great! Great to know a GF blend works, thanks Heidi! Gluten-Free: using my favorite All-Purpose Gluten-Free Flour, Bob’s Red Mill 1:1 GF Flour Vegan… Remove from oven and let the cake cool for 10 minutes before flipping it out onto a. Packed with wholesome, nutrient-dense, guilt-free ingredients. Place bananas in a large mixing bowl and mash with a fork. This post first appeared September 6, 2018 and was last updated August 24, 2020. If you give this recipe recipe a try, snap a photo and share it on Instagram. Allow to sit for at least 5 minutes to thicken. Easy to make. They have a really good flavor. … These muffins are amazing! Home » Vegan » Chocolate Zucchini Muffins (vegan). Oh my goodness. They come out of the oven warm, buttery, and hard to resist! Will definitely make this again. Generously spray your muffin tins or use cupcake holders to ensure the muffins don’t stick to the pan. But, again, non-vegan. These healthy vegan chocolate muffins are made with finely shredded zucchini - a surprise ingredient that adds moisture without the need for eggs or butter. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Chocolate zucchini muffins make a great healthy snack! Chocolate Zucchini Muffins, Vegan… Check out the full list of my recommended kitchen tools and gadgets. Preheat the oven to 350 degrees F, then lightly grease a muffin pan … also, one version says to spray the muffin tin lightly and the other version says to make sure you spray it thoroughly. I used pecans instead of chocolate chips and earth balance margarine instead of canola oil. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. Because chocolate chips don’t really melt, feel free to swap in chopped dark chocolate pieces if you prefer a less craggy muffin top. So happy to hear that, Helen, thanks for sharing! Gluten-free, dairy-free, soy-free, vegan, grain-free, and refined sugar-free (dependent upon chocolate chips used! In a small bowl combine your flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Bake for 20-25 minutes until a knife inserted in the middle come out clean. Thanks for recipe! Jump to Recipe Print Recipe Total Time: 35 mins. We made this recipe into a chocolate zucchini loaf, however, it didn’t work well. I am a classically trained chef and professional photographer. Home » Recipes » Double Chocolate Zucchini Muffins, by Sarah McMinn / Posted: July 30, 2018 / Updated: August 16, 2020 / Disclosure: This post may contain affiliate links. Thank you, Baked – the blog!! THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. Stir in the shredded zucchini until well combined. 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! These are super rich, decadent, moist and unbelievably vegan! Wanna learn how to bake like a pro? Mix up the muffin batter, then add the grated zucchini. I didn’t want to make a big batch, so I divided the recipe by 4 and made two big muffins out of it. They come together in one bowl and are refined sugar free … Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring until combined. Store leftover muffins in an airtight container at room temperature for up to 5 days. This site uses affiliate links. Add the vegan buttermilk, vanilla extract, melted coconut oil, applesauce and vinegar to the mixing bowl. 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. We like to wrap ours individually, gently but tightly, in small pieces of aluminium foil. This recipe is also oil-free, … My batter was really runny. 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. #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;}} In a separate medium bowl, stir together almond flour, oat flour, oats, coconut sugar, baking soda, cinnamon and salt until well combined. The batter shouldn’t be overly runny, still scoop-able, but a little more liquid than an oatmeal muffin, for example. In a large bowl, whisk together the flaxmeal with water and stir well. Store chocolate zucchini muffins in a sealed container at room temperature for 3-4 days, or in the fridge for up to 5 days. Made without sugar and with Califa Farms toasted coconut milk. Oil-Free Chocolate Zucchini Walnut Muffins Lightly sweet, whole wheat, and oil-free, these muffins make a special breakfast or take along snack. Soft, fluffy, Vegan Gluten-Free Chocolate Zucchini Muffins that taste just like rich chocolate cake! Delicious and indulgent Double Chocolate Zucchini Muffins. Wanna know how to make these chocolate zucchini muffins? Instructions. Full of flavour and super moist, these have a … Super good, super moist, super chocolaty! Lightly sweetened and full of chocolate, they make an amazing dessert or breakfast! ). You can also freeze these muffins for up to 2 months. Perfect fluffy, fudgy texture. As a retired professional baker and 12 years (and counting!) In a large bowl or the bowl of a stand mixer, stir together the zucchini, coconut sugar, avocado oil, and vanilla. They’re vegan, gluten-free, refined sugar-free, nut-free and oil-free, too! Thanks for this amazing recipe – will definitely make again! - The Pretty Bee says: February 18, 2014 at 10:46 pm […] one is good for you, (sort of) with hidden veggies (zucchini). healthy paleo chocolate zucchini bread muffins (vegan) Healthy Paleo Chocolate Zucchini Bread Muffins made with all vegan and gluten-free ingredients. Place the tin in the pre-heated oven and bake for 20-22 minutes, or until a toothpick comes out clean when inserted. Healthy zucchini muffins made in the blender using wholesome ingredients like oats, maple syrup & almond butter keeping them flourless and naturally sweetened. These muffins were delicious! These muffins freeze well! Bake for 15 to 17 minutes, or until muffins spring back when touched. … For all my muffin recipes, you’ll need basic kitchen equipment such as a mixing bowl, utensils, a wire cooling rack, and a muffin baking pan. Let’s take a look. Make sure to tag, Preheat your oven to 350 F. Generously spray a standard. These Gluten-Free Vegan Chocolate Zucchini Muffins are seriously moist, rich and indulgent and perfectly chocolatey. These easy muffins can be made in just 35 minutes for a chocolate-filled, zucchini-packed, dairy and egg-free sweet treat. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini. We love to feel like we’re in the kitchen with you. Squeeze out the excess liquid of the zucchini to prevent your batter from becoming too wet. I’ve made it several times now, reducing the sugar content considerably with no issues with the outcome. Grease muffin pan and set aside. You can skip the chocolate chips if you want. With a handheld grater or in your food processor with the shredder attachment, shred your zucchini. Last Monday I shared my traditional zucchini … These vegan zucchini muffins are ultra moist thanks to the shredded zucchini … In fact, I’m going to make another batch tonight! Plus, they are super easy to make and perfect for weekly meal prep. From salads to zoodles, and even desserts, I’ve got you covered, my friends. Preheat the oven to 375ºF (190ºC) and line a standard muffin tin with paper muffin wrappers. Stir well, then pour the batter into a muffin pan, and top with dairy free chocolate chunks. Where can I find vegan chocolate … A somewhat healthy muffin, these are made with whole wheat spelt flour, dark chocolate, coconut sugar, and avocado (or olive) oil. Recipes, Tips, vegan how-to guides, and cinnamon to your home kitchen snap a and... Them out nuts of your chocolate cravings, walnuts ( if using ), vanilla. 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