Are you a fan of vegan baking recipes? If so, you’re going to love this healthy vegan muffin recipe. These delicious vegan chocolate zucchini muffins are moist, rich, and easy to make. They have large bakery-style tops and come together in one bowl. This vegan zucchini recipe is perfect for anyone looking for a guilt-free treat.
Key Takeaways
- These vegan chocolate zucchini muffins are moist, rich, and easy to make.
- The recipe calls for grated zucchini, brown sugar, dairy-free milk, unsweetened cocoa powder, and vegan chocolate chips.
- You can customize the muffins with add-ins like chopped nuts or different types of chocolate chips.
- The muffins can be made gluten-free by using a gluten-free flour blend.
- Leftover muffins can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Ingredients for Vegan Chocolate Zucchini Muffins
The recipe calls for grated zucchini, brown sugar, dairy-free milk, unsweetened cocoa powder, and vegan chocolate chips. These are all plant-based and dairy-free alternatives that make the muffins healthier and perfect for vegans in Australia.
| Ingredients | Amount |
|---|---|
| Grated zucchini | 2 cups (250g) |
| Brown sugar | ¾ cup (150g) |
| Dairy-free milk | ½ cup (120ml) |
| Unsweetened cocoa powder | ½ cup (50g) |
| Vegan chocolate chips | 1 cup (175g) |
These ingredients are easily found in any supermarket in Australia, and the vegan chocolate zucchini muffins are a great way to use up any excess zucchinis you may have lying around.
Preparation Method for Vegan Chocolate Zucchini Muffins
The batter is mixed in a large bowl, combining the grated zucchini, brown sugar, dairy-free milk, unsweetened cocoa powder, and vegan chocolate chips. Whisk the ingredients until everything is well combined.
Using an ice cream scooper or large spoon, spoon the batter into the muffin tins, filling each cavity about three-quarters full. To achieve bakery-style muffin tops, space the muffins apart in the tin and tap the tin gently on a flat surface to release any air bubbles.
Preheat the oven to 425°F (220°C) and bake the muffins for 5 minutes. Then, without opening the oven door, reduce the heat to 350°F (180°C) and bake for an additional 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Once the muffins are done, remove them from the oven and allow them to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
You can easily customize these vegan chocolate zucchini muffins by adding chopped nuts or different types of chocolate chips. Additionally, if you require gluten-free muffins, you can use a gluten-free flour blend in place of all-purpose flour.
Enjoy these moist and delicious muffins as a perfect snack or a quick breakfast on the go. The recipe is easy to follow, and the results will leave everyone in your family asking for more.
Customization and Gluten-Free Option for Vegan Chocolate Zucchini Muffins
The muffins can be customized with add-ins like chopped nuts or different types of chocolate chips. The addition of chopped walnuts or pecans gives a nice crunch to the muffins, while dark chocolate or white chocolate chips can be used in place of vegan chocolate chips for a different flavor experience. You can choose to mix and match add-ins to create your own unique muffin flavor.
If you’re looking for a gluten-free option, you can use a gluten-free flour blend instead of regular flour. Some good options include almond flour, coconut flour, or a blend of gluten-free flours. Keep in mind that the texture and taste of the muffins may vary slightly depending on the flour used.
Detailed Instructions for Vegan Chocolate Zucchini Muffin Recipe
The recipe provides detailed step-by-step instructions on how to make these delicious vegan chocolate zucchini muffins. The best part? You only need one bowl to mix everything together. Follow these simple instructions to make your vegan muffins:
- Preheat your oven to 425°F (220°C) and prepare a muffin tin with parchment paper or non-stick spray.
- In a large bowl, mix together 1 cup (125g) of grated zucchini, 1/2 cup (100g) of brown sugar, 1/2 cup (120ml) of dairy-free milk, and 1/3 cup (35g) of unsweetened cocoa powder.
- Mix in 1/2 cup (90g) of vegan chocolate chips until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
- Bake the muffins at 425°F (220°C) for 5 minutes.
- Reduce the oven temperature to 350°F (180°C) and continue baking for another 15-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To achieve a bakery-style muffin top, make sure to space the muffins apart in the tin and initially bake them at a higher oven heat before reducing the temperature.
Customize your muffins by adding chopped nuts or different types of vegan chocolate chips. You can also make them gluten-free by using a gluten-free flour blend.
So now you know how to make these delicious vegan chocolate zucchini muffins. Give them a try and enjoy a healthy and satisfying treat!
Leftover muffins can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Conclusion
Now that you’ve made these delicious vegan chocolate zucchini muffins, you may be wondering how to store any leftovers. Don’t worry – we’ve got you covered.
Leftover muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, pop them in the fridge, where they can be stored for up to 5 days. Alternatively, you can freeze them for up to 1 month, making them a perfect make-ahead snack for busy days.
These muffins are not only moist, rich, and easy to make, they can also be customized with your favourite add-ins. From chopped nuts to different types of chocolate chips, the options are endless. Plus, they can be made gluten-free by using a gluten-free flour blend, making them accessible to those with dietary restrictions.
So what are you waiting for? Give these vegan chocolate zucchini muffins a try today and impress all your friends and family with your baking skills.
FAQ
Q: Can I use regular milk instead of dairy-free milk?
A: Yes, you can use regular milk if you prefer, but it won’t be vegan anymore.
Q: Can I substitute the brown sugar with another sweetener?
A: Yes, you can use a different sweetener like maple syrup or coconut sugar, but it may alter the taste and texture of the muffins.
Q: How do I achieve bakery-style muffin tops?
A: To achieve bakery-style muffin tops, space the muffins apart in the tin and initially bake them at a higher oven heat before reducing the temperature.
Q: Can I add nuts to the muffins?
A: Yes, you can customize the muffins by adding chopped nuts like walnuts or pecans.
Q: Can I use different types of chocolate chips?
A: Absolutely! Feel free to use different types of vegan chocolate chips, such as dark chocolate or white chocolate chips.
Q: How can I make these muffins gluten-free?
A: You can make these muffins gluten-free by using a gluten-free flour blend instead of regular flour.
Q: How should I store the leftover muffins?
A: Leftover muffins can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.