In addition to being nutrient dense, buttery, rich and full of flavor, vegan chocolate chip zucchini bread muffins are also soy-free and FODMAP friendly. The recipe takes about 15 minutes to whip together and 30-35 minutes to bake. Enjoy!
In July and August, you may see an explosion of zucchini in farmers markets. It’s in season and makes me so happy because there are so many delicious zucchini recipes. Vegan zucchini black bean burgers, zucchini fritters, “zoodles,” but let’s be honest. The best way to have zucchini is vegan chocolate chip zucchini bread muffins.
I love making muffins because they are perfectly portioned and easy to make. Plus muffins cook faster than loaf breads, so you can
stuff your face enjoy them faster! And a scrumptious little chocolate chip zucchini bread muffin is just so darn cute. Basically portion-control and fast baking speeds, that’s what we millennials and hungry runners want, right?
These muffins taste just like banana bread. Dense, sweet, and buttery. Great for a wholesome breakfast, a snack on the go, or a decadent dessert. With a full cup of zucchini, thees muffins are high in vitamin C, potassium, and fiber. What a delicious way to add more vegetables into your diet!
Vegan Chocolate Chip Zucchini Bread Muffins
First, preheat oven to 350°F. Then grate and dry the zucchini. Pro tip: use a little sifter to take about ~¼ a cup and press it with paper towels to drain. Then set aside in a shallow bowl. You want to get out as much water as possible or else the bread won’t rise well and will be soggy.
Then make 2 flax eggs (2 tbsp of flax meal and 5 tbsp of water) and put it in the fridge to “gel up” while you complete the other steps. In a small bowl, mix all the dry ingredients together: almond flour, baking soda, salt, cinnamon and oats. Next, in a large bowl, mash the banana and add in the other wet ingredients: maple syrup, coconut oil, and apple cider vinegar. Mix thoroughly. Then add in the flax egg and gently stir.
Using a spatula, gently add the dry ingredients to the bowl with the wet ingredients. Also add in the zucchini and chocolate chips. Fold very gently with a spatula until just incorporated.
Pro Tip: Over-mixing makes stiff chewy muffins. Mix until the dry ingredients just dissolved in the batter.
Scoop ~1/4 cup of batter into a prepared muffin tin (either spray with oil or line with muffin papers). Bake at 350°F/175°C for 30-35 minutes, until the tops are browned and a toothpick comes out clean. Remove and cool on a wire rack
Full of flavor
Loaded with nutrients
Let me know what you think of these vegan chocolate chip zucchini bread muffins. If you share on socials tag @rabbitfoodruns or use the hashtag #rabbitfoodrunner. I love it when others make my recipes!
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I linked up with The Fit Foodie Mama for a feature on Meatless Monday.