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Vegan Chocolate Zucchini Muffins: Moist, rich treats with glossy chips—perfect for healthy snacking. Save this idea so you can come back to it later.
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Vegan Chocolate Zucchini Muffins with Tahini Maple Drizzle

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 servings

Ingredients

  • Dry: 1 3/4 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup organic cane sugar or coconut sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp espresso powder (optional but lovely)
  • Wet: 1 cup finely shredded zucchini, lightly packed (no need to peel)
  • 1/2 cup non-dairy milk (oat, almond, or soy)
  • 1/2 cup neutral oil (avocado, light olive, or sunflower)
  • 1/3 cup maple syrup
  • 1 tbsp ground flaxseed + 3 tbsp water (flax “egg”)
  • 2 tsp vanilla extract
  • 1/2 cup dairy-free chocolate chips or chunks (plus extra for topping)
  • Tahini Maple Drizzle: 1/4 cup runny tahini
  • 2–3 tbsp maple syrup, to taste
  • 1–2 tsp non-dairy milk, as needed for drizzling
  • Pinch of salt

Instructions

  • Prep and preheat: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease.
  • Make the flax egg: Stir ground flaxseed with water in a small bowl. Let it thicken for 5 minutes.
  • Grate the zucchini: Finely shred and gently blot with a clean towel to remove excess surface moisture. Don’t squeeze it dry.
  • Mix the wet: In a large bowl, whisk non-dairy milk, oil, maple syrup, vanilla, and the flax mixture until smooth. Fold in the zucchini.
  • Add the dry: Add flour, cocoa, sugar, baking powder, baking soda, salt, and cinnamon directly to the bowl. Stir until just combined. The batter will be thick; don’t overmix.
  • Stir in chocolate: Fold in chocolate chips. Divide batter evenly among muffin cups. Sprinkle a few extra chips on top for a bakery look.
  • Bake: Bake 16–19 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs (melted chocolate is fine).
  • Cool: Let muffins rest in the pan 5 minutes, then move to a rack to cool completely.
  • Make the drizzle: Whisk tahini, maple, a pinch of salt, and just enough milk to reach a drizzleable consistency. Adjust sweetness to taste.
  • Finish: Drizzle over cooled muffins. Let set for 10 minutes, then enjoy.
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