Description
Deliciously moist and rich Vegan Chocolate Zucchini Muffins made with finely grated courgette, cocoa powder, and dairy-free ingredients. These muffins are perfectly sweetened with coconut sugar and feature tender crumbs with melty dark chocolate chunks, ideal for a healthy snack or breakfast treat.
Ingredients
Scale
Vegetables
- 250 g zucchini/courgette (finely grated)
Dry Ingredients
- 180 g all-purpose flour
- 60 g Dutch-process cocoa powder
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 180 ml non-dairy milk
- 2 teaspoons apple cider vinegar
- 115 g coconut sugar
- 120 g vegan Greek-style yogurt
- 80 ml olive oil
- 1 teaspoon vanilla extract
Other
- 150 g dark chocolate (roughly chopped)
Instructions
- Prep courgette: Wash and trim the courgette, then grate it using a medium-hole box grater. Place the grated courgette on a clean tea towel or kitchen roll in a bowl to set aside until needed.
- Mix dry ingredients: Sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and sea salt into a large bowl. Stir gently to combine and set aside.
- Make vegan buttermilk: In a jug, combine the non-dairy milk with apple cider vinegar and set aside to curdle slightly, mimicking buttermilk.
- Mix wet ingredients: In a separate bowl, whisk the vegan buttermilk mixture, coconut sugar, vegan Greek-style yogurt, olive oil, and vanilla extract until smooth.
- Make the batter: Add half of the dry ingredients to the wet mixture and whisk until just combined. Then, using a rubber spatula, gently fold in the remaining dry ingredients, grated courgette, and two-thirds of the chopped dark chocolate chunks, ensuring even distribution without overmixing.
- Rest the batter (optional): Allow the batter to sit at room temperature for 30 minutes. This resting period helps create tall, well-risen muffin tops.
- Prepare the oven and pan: Preheat the oven to 190°C (375°F) fan-forced or 210°C (410°F) conventional. Lightly grease two muffin trays and line 10 muffin liners, filling every second cavity to encourage tall muffin domes. If using one tray, plan to bake in two batches.
- Assemble muffins: Use an ice cream scoop or large spoon to evenly distribute the batter into the muffin liners, filling them to the top. Top each muffin with the remaining chopped dark chocolate pieces.
- Bake: Bake the muffins at 190°C (375°F) fan-forced or 210°C (410°F) conventional for the first 5 minutes. Then lower the temperature to 170°C (340°F) fan-forced or 190°C (375°F) conventional and continue baking for an additional 20 minutes. Remove from the oven when a toothpick inserted comes out clean and the muffins have risen beautifully.
- Cool: Let the muffins cool in the tray for 5 minutes, then carefully lift them out and transfer to a wire rack to cool completely, about 30 minutes, before serving.
Notes
- Use fresh, firm courgettes for best texture and moisture balance.
- Dutch-process cocoa powder provides a smoother, richer chocolate flavor than natural cocoa.
- Non-dairy milk options like almond, oat, or soy milk work well for the vegan buttermilk substitute.
- Coconut sugar lends a mild caramel sweetness and keeps the recipe refined sugar-free.
- Vegan Greek-style yogurt adds creaminess and moisture to the batter without dairy.
- Olive oil contributes healthy fats and keeps muffins tender, but neutral oils like canola may also be used.
- Resting the batter before baking promotes taller muffin tops by allowing the leavening agents to activate fully.
- Baking in two batches ensures even heat distribution and prevents overcrowding in the oven.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
