Vegan Chocolate Zucchini Muffins

Vegan Chocolate Zucchini Muffins

Hi everyone! I hope you’re all enjoying the heart of summer and all the zucchinis that come with it! If you’re garden is anything like mine, it’s overflowing with zucchini and you may be wondering what to do with it all! Vegan Chocolate Zucchini Muffins are one of my favorite solutions to this predicament.

vegan chocolate zucchini muffins

Pure Maple Syrup

If you don’t have pure maple syrup, please do not use “pancake syrup”. This corn syrup substitute is not at all similar in taste or consistency and is excessively processed. Also, high fructose corn syrup (found in pancake syrup) has a different molecular structure than natural fructose, so the body does not understand how to process it properly. If you need an alternative, opt for raw, local honey instead. Honey is one of my favorite sweeteners because it can help with seasonal allergies and is great for clearing a scratchy throat or cough.

The first ingredient is pure maple syrup. Whenever possible, I like to use unrefined sugars because they are less heavily processed and still retain a few vitamins and minerals. While any sugar should be consumed in moderation, there is always value consuming foods that are minimally processed.

vegan chocolate zucchini muffins


Another ingredient I want to discuss is aquafaba. Aquafaba is a really awesome, unusual egg substitute! Now don’t worry about having to go out and buy some expensive weird egg-replacer to make these muffins because believe it or not, you may already have aquafaba in your pantry! All it is is the liquid in a can of garbanzo beans that would normally go down the drain. A can of garbanzos has about 3/4 cup of aquafaba which is perfect for this recipe. If you want to try it in other recipes, 3 Tbs. aquafaba = 1 egg and 2 Tbs. aquafaba = 1 egg white.

The rest of the recipe should be pretty self-explanatory, but feel free to comment with questions or comments! Happy baking and enjoy your Vegan Chocolate Zucchini Muffins!

vegan chocolate zucchini muffins

Purity Coffee

Vegan Chocolate Zucchini Muffins are always best when paired with a piping hot mug of coffee. Purity Coffee to be exact. Purity is the only company that tests its coffee for mold and mycotoxins. They also roast and package in small batches to ensure fresh nontoxic coffee every time. To learn more about why this is the ONLY coffee I’ve drank in years, check out their website here! Be sure to use promo code ROOTS10 to get 10% off your first order!

purity coffee

More Muffin Recipes to Try

vegan chocolate zucchini muffins
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Vegan Chocolate Zucchini Muffins

These Vegan Chocolate Zucchini Muffins are the best way to use up zucchinis this summer. Refined sugar free and loaded with 3 cups of veggies, these are the perfect healthy treat!
Prep Time20 mins
Cook Time23 mins
Chilling Time1 hr
Total Time1 hr 43 mins
Servings: 18 muffins
Author: Rachel Alexandra


  • cup maple syrup
  • ¼ cup coconut oil melted
  • ¾ cups aquafaba
  • 2 cups unsweetened applesauce or mashed banana
  • 1 tsp vanilla
  • 4 cups whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • 2 ½ tsp baking soda
  • ¼ tsp Celtic sea salt
  • 1 Tbsp + 1 tsp ground cinnamon
  • 3 cups shredded zucchini
  • 1 cup dark chocolate chips


  •  Shred the zucchini, squeeze out the moisture, and set aside. One medium/large zucchini should be plenty.
  • In a large bowl, whisk the sucanat, coconut oil, aquafaba, applesauce, and vanilla.
  •  Slowly add the flour, baking soda, salt, and cinnamon. Be sure not to over mix.
  •   Fold in the zucchini and chocolate chips.
  • Place the batter in the refrigerator for at least one hour.
  •  When the hour is almost up, start preheating the oven to 425°F.
  • Once the batter is adequately chilled, line two muffin tins with 18 muffin wrappers and fill them all the way to the top with batter.
  •  Bake at 425°F for 6-8 minutes or until the muffins are beginning to rise.
  • Turn the oven down to 400°F and bake for another 10-15 minutes.
  • Insert a toothpick into the center of a few muffins to see if it comes out clean (a melted chocolate chip is okay though),°


This recipe could also be made into two loaves. Bake for about 50-55 minutes at 350°F.
After shredding the zucchini, spin it down in a salad spinner to eliminate extra moisture.
Tried this recipe?Tag @roots_and_rosemary on Instagram

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