Vegan Zucchini Muffins
User Reviews
5
Vegan Zucchini Muffins
Description
This muffin recipe incorporates grated zucchini with excess moisture squeezed out to avoid soggy muffins. The base is made from all-purpose or gluten-free flour, coconut sugar, applesauce as a binder and moisture source, and melted coconut oil. Flavorings include cinnamon, nutmeg, vanilla extract, and a hint of lemon juice, which add warmth and depth.
The batter is stirred to combine all ingredients except chocolate chips, which are folded in last. The thick batters fill muffin cups nearly to the top and are baked at 375°F until a toothpick tests clean, producing soft, tender muffins with just enough structure. Optional extra chocolate chips may be added on top for more sweetness and an attractive finish.
The muffins provide a way to incorporate vegetables into baking while offering a lightly sweetened treat. They can be stored at room temperature for a few days or frozen for longer storage. Adjusting add-ins or omitting chocolate chips can tweak sweetness or dietary needs.
Key tips include squeezing zucchini thoroughly and not overbaking to maintain moisture and softness.
Ingredients
- 1 ½ cups zucchini excess water squeezed out, grated
- 1 ½ cups all-purpose flour or all purpose flour, gluten free 1 to 1
- ½ cup coconut sugar or brown sugar
- ½ cup applesauce
- ½ tsp lemon juice
- 1 tsp baking soda
- ⅓ cup coconut oil melted
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ¼ cup almond milk
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- Grate zucchini. Use a paper towel to squeeze out all the excess moisture.
- In a large mixing bowl, add all ingredients except chocolate chips. Stir until combined.
- Fold in dark chocolate chips.
- Use cookie scoop or large spoon to divide batter into muffin pan. Fill each muffin cavity almost to the top. Dot with extra chocolate chips on top if desired.
- Bake for 14 to 16 minutes or until toothpick inserted comes out clean.
- Finally, remove pan from oven. Allow muffins to cool in pan for 10 minutes before carefully removing to a cooling rack.
Notes
- Ensure excess moisture is squeezed out from grated zucchini to prevent soggy muffins.
- All-purpose or gluten-free flour may be used interchangeably in this recipe.
- For a sweeter version, feel free to add extra chocolate chips both inside and on top of the muffins.
- Chocolate chips can be omitted for a less sweet, healthier muffin option.
- Bake only until a toothpick inserted in the center comes out clean to avoid overbaking.
- Store the muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins for extended storage of up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 135mg | 6% |
| Potassium | 78mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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