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Vegan Double Chocolate Zucchini Muffins

Course Breakfast, Snack
Cuisine American
Keyword cacao, chocolate, vegan
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 muffins
Calories 167kcal
Author Planted and Picked


  • 2 cups organic spelt flour
  • ¼ cup good quality cocoa powder (we use Camino organic powder)
  • 1 tbsp flax meal
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • 2 cups grated zucchini
  • ½ cup unsweetened apple sauce
  • ½ cup organic cane sugar
  • 1 tsp vanilla
  • ½ cup vegan chocolate chips
  • ¼ cup unsweetened plant based milk
  • 1 tsp apple cider vinegar (or lemon juice)


  • Preheat oven to 400°F.
  • Grate the zucchini. Place in fine mesh strainer and let sit while you prepare the rest of the ingredients.
  • Combine the plant based milk and apple cider vinegar (or lemon juice) and set aside for about 5 minutes as you prepare the rest of the ingredients.
  • In one large bowl, mix the flour, baking powder, baking soda, cocoa, flax meal, cinnamon sea salt and chocolate chips.
  • In another bowl, combine the apple sauce, sugar and vanilla.
  • Press the zucchini to strain out any water. Add it to the apple sauce mixture. Add the milk and stir to combine.
  • Place 12 muffin liners in a regular muffin tin (or oil the sides) for regular sized muffins. We made 10 larger muffins with the same amount of batter, so feel free to do the same if you like larger muffin tops!
  • Combine the wet and dry ingredients and stir until just combined.
  • Place in oven. Turn down heat to 375°. Bake 20 to 22 minutes. Stick a toothpick or metal skewer in the muffin in the centre of the muffin to check doneness. It should come out clean.


Calories: 167kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 252mg | Potassium: 153mg | Fiber: 5g | Sugar: 14g | Vitamin A: 93IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 2mg