Zucchini Chocolate Chip Muffins

Freshly baked zucchini muffins with crunchy oat topping on a tray.

5 from 11 votes

Ready in around 35-minutes, these zucchini chocolate chip muffins are egg and nut-free making them perfect for school lunches or an on-the-go snack. Lightly spiced and perfectly moist, these vegan muffins store beautifully to make ahead. Main ingredients: zucchini, flour, vanilla, oil, brown sugar, granulated sugar.

Prep Time10

Cook Time25

Course: Baking, Vegan Baking

Cuisine: Chocolate

Diet: Vegan

Servings: muffins

Calories: 190kcal

Author: Amanda Logan

Ingredients

1¾ cups all-purpose flour (263g) I use unbleached flour
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine salt
2 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 ½ cups grated zucchini 2 small zucchinis
¾ cup dairy-free milk (188ml) I use soy
⅓ cup sunflower oil
2 teaspoon vanilla extract
½ cup brown sugar (75g)
½ cup granulated sugar (100g) I use raw caster sugar
¾ cup chocolate chips (120g), or buttons

For the Oat Topping

¼ cup rolled oats
1 tablespoon granulated raw sugar I use raw caster sugar
½ teaspoon ground cinnamon
tiny pink salt

Instructions

Preheat the oven to 177°C (350°F) and line a 12-pan muffin tray.
In a large bowl, combine the flour, baking powder, baking soda, salt, nutmeg and cinnamon. In a separate bowl, stir together the milk, oil, vanilla, brown sugar and granulated sugar.
After grating the zucchini, give it a wee squeeze before stirring it into the wet ingredients. Just a little, we are not trying to squeeze all the moisture out, just a little.
Add the wet ingredients to the dry and stir until almost combined - a few patches of flour here and there are OK - and add the chocolate chips. Stir the batter together until all the flour is just combined. Don't over-mix.
Fill each lined muffin mould ¾ of the way up with the batter. You are ready to bake now or you can add the oat topping.
For the oat topping, combine the oats, sugar and cinnamon in a small bowl and spinkle on top of each muffin. Pop the tray in the oven and bake for 25-minutes or until the muffins have risen in to a dome and a skewer comes away from the centre clean.
Remove from the oven and allow them to sit for 10-minutes before turning them out. Serve warm or at room temperature.

Notes

Can I make these muffins gluten-free?

Yup. Just swap the all-purpose flour for a gluten-free flour mix. Make sure you use gluten-free baking powder too.

Do these muffins freeze well?

Totally. Allow them to cool completely and pop them in a freezer-safe container. Freeze for up to 3 months. Thaw them at room temperature for a few hours.

Nutrition