Ready in just 35 minutes, these vegan zucchini chocolate chip muffins are the perfect bakery-style treat you can make at home. Packed with fresh zucchini, warm spices, and gooey dairy-free chocolate chips, they are eggless, dairy-free, nut-free, and perfect for school lunchboxes.
Traditional zucchini bread can take over an hour to bake, but this quick muffin variation delivers the same moist, spiced crumb in a fraction of the time. Plus, a simple cinnamon-oat crunch topping elevates them to bakery status. Nice.
"Don't ever let a recipe tell you how many chocolate chips to put in. You measure that shit with your heart."
Molly McClanahan
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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. If you are after wholewheat muffins, try my healthier pumpkin muffins.
Why You'll Love These Zucchini Muffins
Key Ingredients & Substitutions
Zucchini. Two small, firm zucchinis are ideal. Grate them finely or roughly depending on how much texture you like. Crucial tip: Give the grated zucchini a gentle squeeze in a clean tea towel to remove excess pooling water, but don't wring it completely dry-that natural moisture is what keeps these muffins soft.
Chocolate chips. Dark vegan chocolate chips or chunks melt beautifully here. If you prefer less sweetness, you can easily swap half of them for chopped walnuts or pumpkin seeds (if nut allergies aren't a concern).
Brown and granulated sugar. The combination is intentional. Granulated sugar helps the muffins rise and edge-crisp, while brown sugar adds moisture and a rich, caramel-like undertone that complements those cosy spices.
Warming spices. A good amount of cinnamon with a hint of nutmeg mimics the classic flavour profile of traditional cozy zucchini bread.
Oil. A neutral oil like sunflower, canola, or melted coconut oil keeps the crumb tender without adding unwanted flavour. You could get away with olive oil, but it will add a fruity flavour.
All-purpose flour. Nothing fancy here, we are using all-purpose flour to provide the structure. To make these gluten-free zucchini chocolate chip muffins, substitute a high-quality 1:1 gluten-free baking blend that contains xanthan gum.
Okey-dokey, let's make the tastiest vegan zucchini chocolate chip muffins ever. Are you ready?
How to Make Egg and Dairy-Free Zucchini Chocolate Chip Muffins
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1. Preheat and Prepare
Set oven to 177°C (350°F)
Line a standard 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
Step 2. Whisk the Dry Ingredients
Aerates the mixture for a better rise
In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, fine salt, ground cinnamon, and nutmeg.
Step 3. Mix the Wet Ingredients & Zucchini
Emulsifies the liquids and sugars
In a separate medium bowl, whisk together the dairy-free milk, oil, vanilla extract and both sugars until the sugars begin to dissolve. Grate the zucchini, give it a gentle squeeze to remove puddle-moisture, and fold it into the wet ingredients.
Steps 4 & 5 Combine to Create Batter
Do not overmix
Pour the wet mixture into the dry ingredients. Gently fold with a spatula just until the flour patches disappear. Toss in the dairy-free chocolate chips during the final few folds. Over-mixing activates the gluten, resulting in tough, dense muffins.
Step 6. Add the Crunchy Oat Topping
Optional but highly recommended
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. In a small bowl, mix the rolled oats, raw sugar, cinnamon, and a tiny pinch of salt. Sprinkle this mixture evenly over the top of the unbaked batter.
Step 7. Bake and Cool
25 minutes until golden brown
Bake for 25 minutes, or until the muffin tops are domed, golden, and a toothpick inserted into the centre of a muffin comes out clean (minus any melty chocolate). Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
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.
FAQs
You can make them gluten-free by swapping the all-purpose flour for a gluten-free flour mix. I like Bob's Red Mill 1:1 Baking Flour.
The number one culprit behind soggy vegan baking is too much water in the vegetables. Zucchini holds a massive amount of moisture. Always give your grated zucchini a light squeeze over the sink or in a paper towel before adding it to the batter.
Store cooled muffins in an airtight container lined with a paper towel (to absorb excess moisture) at room temperature for up to 3 days. To freeze, wrap individual muffins tightly or place them in a freezer bag for up to 3 months. Thaw at room temperature or microwave on high for 20-30 seconds.
Yes. You can swap the neutral oil for an equal amount of unsweetened applesauce or mashed banana. However, keep in mind that oil-free baking yields a denser, more sponge-like texture, and the muffins will go stale faster.
Lunchbox Recipes
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Make This Recipe
Zucchini Chocolate Chip Muffins
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
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Aleesha says
These are delicious! These have become a regular in our household to pack for school lunches. They are so quick and easy to make, my two year old can help out and stays engaged for the entire process.
Amanda says
I love that you make these. 🙂
Madison says
Wow such an amazing treat for my families Good Friday gathering. Easy to make and so so tasty!
Amanda says
Oh, thanks Madison. These are a favourite in our house too. They are great for school lunches but also for gatherings. You can't go past chocolate, right? 🙂
Wahid says
These are downright delicious. The family can't get enough great for kids lunches and I take some to work my co-workers are jealous
Prue says
Oh, my gosh! These were amazing. Perfect for school lunches. Thanks for the easy recipe.
Amanda says
Oh, thanks Prue. I am so happy you enjoyed them. We make these every week for our school lunch boxes - they are easy, tasty and nut-free. Thanks for taking the time to reach out. 🙂