Vegan Chocolate Zucchini Muffins (and Bread)

It’s late October, and it looks like the zucchini harvest is starting to wind down.  The nights are getting colder, the days are getting shorter;  I think it’s about  time to pack it in for this warm season veggie.  But, before I do, I’m going to grate and freeze a bunch to use, over the winter, in one of our family’s favorite (healthy, and now vegan) treats: chocolate zucchini muffins.

I whipped up a batch of these  yummy, go-to muffins for us this morning.  Instead of using eggs and oil, this time  (since we’re trying to eat even more healthy)  I substituted ground flax meal and water for the eggs and applesauce for the oil.  The finished product was a little more sticky and dense than we are used to, but that didn’t seem to stop anyone from gobbling them up!

If you’re looking for a chocolate fix that you don’t have to feel guilty about, and a way to sneak more veggies and fiber into you’re diet, why don’t you whip up a batch for yourself?

Vegan Chocolate Zucchini Muffins


3 cups whole wheat pastry flour

1/2 cup unsweetened cocoa (or carob) powder

1 cup evaporated cane sugar

1 tsp. baking soda

1/4  tsp. baking powder

1 tsp. cinammon

1 1/4 tsp. salt

3 tbs. ground flax meal

1 cup unsweetened applesauce

1/2 cup + 1 tbs. water

2 cups grated zucchini

1 tbs. vanilla

1 cup carob chips, or dark chocolate chips (which I prefer)

1 cup chopped nuts


Heat the oven to 350 degrees.

1.   In a small bowl, combine flax seed meal with water, and let sit while you are assembling the other ingredients.

2.  Combine all of the dry ingredients in a large bowl. (except carob chips and walnuts)

3.  Add in remaining wet ingredients (including “flax eggs”) and stir until blended.

4.  Stir in carob chips and nuts.

5.  Spoon batter into prepared muffin tins (I use one ice cream scooper full and also use paper liners inside of the tins)

6. Bake for about 20 minutes.

6.  Cool on wire racks for 10 minutes, then enjoy!

This recipe makes about 2 dozen muffins

** This will also make two loaves of bread.  Just divide evenly into non-stick bread pans, and cook for 45 minutes at the same temperature.


One thought on “Vegan Chocolate Zucchini Muffins (and Bread)

  1. Pingback: Getting Food From the Farm to the Table – a Challenge for Many, Including Me! | My Happy Homestead

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