Last updated on April 3rd, 2021 at 03:36 pm
A new favourite in our house, these zucchini chocolate chip muffins are so good! Ready in around 35-minutes, they are perfect for school lunches or an on-the-go snack. Did I mention the chocolate chip part?
"Don't ever let a recipe tell you how many chocolate chips to put in. You measure that shit with your heart."Unknown
I am always scrambling to find new snacks to add to my daughter's lunchbox. Since I began making these muffins, she hasn't wanted anything else! I can't say I blame her, they are so tasty.
This recipe is adapted from a zucchini bread recipe from Sally's Baking Addiction.
Why We Love These Zucchini Muffins
These muffins are on regular rotation around here. They are:
- easy to make - we're talking skill level 0 here -and ready in around 35-minutes
- nut-free so perfect for school lunches
- moist and delicious
- freezable! and
- gluten-free adaptable - try the gluten-free flour mix in my coconut pancakes with banana recipe.
Ingredients and Substitutions
Zucchini: I have a wheel grater that grates the zucchini quite roughly and doesn't produce too much liquid. If you have a regular grater, give the zucchini a quick squeeze to release some of the moisture.
Chocolate chips: dark vegan chocolate chips are so delicious in these muffins, but you can use any chocolate you like. Swap them out for chopped walnuts for something different.
Brown and granulated sugar: using brown sugar - not just granulated - adds a deeper, more caramel flavour to the muffins which works beautifully with the warm spices.
Okey-dokey, let's make the tastiest vegan zucchini chocolate chip muffins ever. Are you ready?
How to Make Zucchini Chocolate Chip Muffins
Step 1: Combine the flour, spices, salt, baking powder and baking soda in a large bowl. Now, combine the milk, vanilla, oil and sugars in another.
Step 2: Stir the grated zucchini in to the wet ingredients.
Step 3 and4: Add the wet ingredients to the dry and stir until almost fully combined. Add the chocolate chips and stir again.
Step 5: Fill a lined muffin tray two-thirds of the way up. They are ready to bake now but I like to add a little topping. Combine rolled oats, sugar and cinnamon (see measurements in the recipe card) and sprinkle on top. Bake for 25 minutes at 177 degrees C (350 degrees F)
Done! Oh, my goodness, the aroma coming from my kitchen is awesome. Brew a coffee, grab a muffin and put your feet up. Enjoy, x.
Yup. Just swap the all-purpose flour for a gluten-free flour mix.
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.
More lunchbox recipes:
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Zucchini Chocolate Chip Muffins
- 1 and ½ cups / 200g all-purpose flour I use unbleached flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 and ½ cups grated zucchini 2 small zucchinis
- ¾ cup dairy-free milk I use soy
- ⅓ cup sunflower oil
- 2 tsp vanilla extract
- ½ cup / 75g brown sugar
- ½ cup / 95g granulated sugar I use raw caster sugar
- ¾ cup / 120g chocolate chips or buttons
For the Oat Topping
- ¼ cup rolled oats
- 1 tbsp granulated raw sugar I use raw caster sugar
- ½ tsp ground cinnamon
- 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 if it's quite wet before stirring it into the wet ingredients.
- 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.