Zucchini Chocolate Chip Muffins (Vegan!)
These Zucchini Chocolate Chip Muffins are basically the muffin form of chocolate chip zucchini bread! They are the perfect amount of sweet, the perfect density, and are an excellent excuse to eat a breakfast that contains chocolate. They also make a great quick snack, and they're easier to make than you probably think! If you aren't a chocolate chip lover, feel free to leave out the chocolate to just make zucchini bread muffins! *Note that From Start to Finish is an estimate that includes 25 minutes for baking, and 10 minutes for cooling. That means that only the first 15 minutes are hand-on!
Ingredients
- 1.5 cups whole wheat pastry flour
- 1.5 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup roughly chopped zucchini
- ¼ cup unsweetened applesauce
- ½ cup pure maple syrup
- 1.5 teaspoon vanilla extract
- ¼ cup aquafaba - (the liquid in a can of chickpeas)
- ¼ cup nondairy milk
- ¾ cup nondairy chocolate chips - (optional, but highly recommended!)
Instructions
- Preheat your oven to 350F. Prepare a 12-count muffin pan by lining it with cupcake liners.
- In a medium bowl, whisk together the whole wheat pastry flour, baking powder, salt, cinnamon, and nutmeg.
- Add the zucchini, applesauce, maple syrup, vanilla, aquafaba, and nondairy milk to a high powered blender. Blend until the mixture is very smooth.
- Pour your blended mixture into the bowl with the dry mixture. Whisk or stir until just combined.
- Add your chocolate chips to the mixture and stir until evenly incorporated.
- Pour your batter into your prepared muffin pan, filling each liner about ⅔ full.
- Place in your preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (25 minutes is usually perfect for me, but every oven is a little different!)
- Allow the muffins to cool in the muffin pan for a few minutes, and then transfer to a wire rack to continue cooling. Serve whenever they reach your desired temperature (I love them when they're still a bit warm). Enjoy!
Notes
*Whole wheat pastry flour: note that I have not tested this recipe with regular all-purpose flour. TYPICALLY whole wheat pastry flour can be substituted with all-purpose flour just fine, but experimenting with this would be at your own risk since I have not tested it myself yet!
*Aquafaba: this is the liquid in a can of chickpeas. This may seem like an odd ingredient, but it does a great job of replacing traditional oil & egg.
*Vegan chocolate chips: please note that not all chocolate chips are vegan - so if this is important to you, be sure to check ingredients labels!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!