These are the ultimate chocolate chip zucchini muffins! With a fluffy inside, golden domed crust, and lots of nuts and chocolate, it’s love at first bite.
- 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water)
- 2 3/4 cups (345 g) all purpose flour, spooned and leveled*
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom (optional)
- 1/2 cup (100 g) cane sugar
- 1/4 packed cup (53 g) light brown sugar
- 1/2 cup (120 ml) non-dairy milk
- 1/2 stick (8 tablespoons) vegan butter, melted
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- 2 cups (360 g) finely grated* zucchini (about 2 medium)
- 1/2 cup (68 g) dairy-free chocolate chips or chunks (optional)
- 1/2–2/3 cup (52-80g) chopped walnuts (optional)
- Prep: Preheat the oven to 425F and generously grease a 12-muffin pan with vegan butter or oil. Prepare the flax eggs and let sit for at least 5 minutes, to thicken.
- Dry Ingredients: Add the flour to a large mixing bowl, then add in the baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Whisk until combined, then form a well in the center of the bowl.
- Wet Ingredients: Add the cane sugar, brown sugar, flax egg, milk, melted butter, vanilla, and vinegar to the center of the bowl. Use a spatula to mix these ingredients together first in the center of the bowl, then slowly work outwards to incorporate more flour. The batter will be thick; once the majority of it is combined, add in the grated zucchini and continue to mix until a thick batter forms with no dry clumps. Finally, fold in the chocolate and walnuts, if using.
- Divide the Batter: Use a large scoop or spoon to evenly divide the batter among the muffin tins, filling each tin level to the top. I like to sprinkle each muffin with a few extra chocolate chips, but that’s totally optional!
- Bake: Bake in the middle rack of the oven for 7 minutes, then, without opening the oven, reduce the oven temperature for 350F. Bake for an additional 18 to 20 minutes, until the tops of the muffins are slightly golden.
- Let Cool: Remove from the oven and set the muffin tin on a cooling rack; let the muffins rest for 5 minutes before using a knife to remove them from the muffin tin. Enjoy warm, or let cool completely on the wire rack before storing.
- Storage: Muffins will keep in an airtight container at room temperature for up to 3 days. You can also freeze these zucchini muffins or up to two months, and defrost/reheat as necessary in a toaster oven. I do not recommend storing your muffins in the fridge as it makes their texture chewy.
- Measuring Flour: Make sure to fluff your flour with a spoon or fork, then carefully spoon it into a measuring cup and level off the top (or go by weight, which is the most accurate method). Do not scoop your flour with your measuring cup as this compresses the flour too much and will result in dry muffins.
- Vegan Butter: if you don’t wish to use vegan butter you can use vegetable oil or melted coconut oil instead. Olive oil would also be tasty here and add a nice herbal note.
- Grating Zucchini: when grating your zucchini I recommend using the second-largest hole (not the largest/standard one) of your box grater, so the zucchini has more of a fine, angel hair pasta-like texture. I have found that this allows the zucchini to distribute moisture more evenly into the muffins
- Refined Sugar Free: Replace both the brown sugar and cane sugar with equal parts (3/4 cup) coconut sugar. The muffins will be less moist and darker in color
- Flour Substitutions: I have not (yet) tested this recipe with any gluten-free flour substitutions, but if you make this gluten-free with success, leave a comment below!