a taste of home
Zucchini bread has always been one of my favorites treats! When I was a kid my Mom would bake it all the time and the whole house would be filled with the delicious smell of freshly baked zucchini bread. Oh I loved it. I feel nostalgic thinking about it. In a family of five, one loaf of bread doesn’t last long! It was easily a race to get your share of bread before everyone else ate it. That’s how delicious it is!
I turned classic zucchini bread into Vegan Chocolate Chunk Zucchini Muffins. They have a little more spice than the typical bread and are oh so good!! I have also chosen muffins over bread because I think muffins are just the cutest! 🙂 And chocolate because discovering that your zucchini bread has raisins rather than chocolate is always a little bit disappointing. Sorry, grandpa. 😉 This recipe was a fun reflection of my childhood, grown into adulthood. I hope you love it as much as I do!
This is a super easy, one bowl recipe. It won’t take long to whip up for breakfast, an afternoon treat, or for a visit with an old friend.
During my last couple of weeks as a nanny, the family picked a couple of oversized zucchini from their garden. Oversized zucchini are not as flavorful as small zucchini, so the best way to use them is cutting out the seeds for baking! When I get my hands on an oversized zucchini I immediately want to bake!
So, I plugged into my recipe creating creativity and whipped up a Vegan Chocolate Chunk Zucchini Muffin recipe!
I tested this recipe a few times in Colorado and then made my final recipe in Wisconsin. It’s moist, flavorful and of spice! It will definitely get you in the mood for fall and the cozy things cool weather brings.
Because….chocolate over raisins every day.
For a moment of bliss, I recommend enjoying your fresh baked zucchini muffins with a cup of coffee or tea. 🙂
Vegan Chocolate Chunk Zucchini MuffinsPrint
- 3 1/3 c. flour, all-purpose or whole wheat
- 3 c. grated zucchini
- 2/3 c. old-fashioned oats, plus a little extra for topping
- 2 flax eggs
- 2 t. baking powder
- 2 t. baking soda
- 5 T. cinnamon
- 1 t. salt
- 1 c. maple syrup
- 1 c. almond milk or another nut milk
- 1/2 c. melted coconut oil
- 4 t. vanilla
- 1 t. nutmeg
- 1 t. ginger
- 1 t. cloves
- 3 bars dark chocolate, broken into pieces
- Preheat oven to 350 degrees.
- In a small bowl make 2 flax eggs (1 T. of ground flax + 3 T. water per flax egg). Set aside.
- Break the chocolate bars. You can use a knife to cut them or just crack them with your hands. Set aside. 2 bars will go in the batter and one will be a topping.
- Cut the zucchini into quarters and then cut out the seedy core. Compost the core and then grate the outer pieces. In the same bowl as the grated zucchini add the flour, oats, maple syrup, almond milk, vanilla, baking powder, baking soda, salt, spices, and melted coconut oil. Stir together.
- Once the batter is mixed together add the 2 bars of chocolate chunks and fold those in.
- Grease the muffin pan or use muffin liners.
- Add about 1/3 cup of batter. Top each muffin with 2-3 pieces of chocolate and a pinch of oats.
- Bake at 350 degrees for 20 minutes. If you tap the top of the muffin it should spring back a little bit, not sink in. That is how you know it’s done.