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!

I brought these muffins to test out at both a Thoughtluck and Edge. Within minutes they were gone.  Athlete approved!

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

Buttery

Dense

Full of flavor

Healthy 

Loaded with nutrients

Perfectly sized

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!

Buen provecho,

Becca

If you like these muffins, you might also like:

Almond Butter Stuffed Banana Muffins

Blueberry Turmeric Muffins

Vegan Blueberry Lemon Scones

Pumpkin Brownies

Print Recipe

Vegan Zucchini Bread Muffins

These vegan zucchini bread muffins are also paleo and FODMAP friendly

Prep Time

10 minutes

Cook Time

30-35 minutes

Servings

large muffins

Ingredients

dry ingredients

• 2 cups almond flour
• 1/2 cup rolled oats *sub gluten-free a needed
• 1 1/2 tsp baking soda
• 1 1/2 tsp cinnamon *See note
• 1/2 tsp sea salt

wet ingredients

• 2 tbsp ground flaxseed (to make flax egg, see notes)
• 1 large zucchini
• 1 large ripe banana
• 3 tbsp maple syrup
• 1 tbsp melted coconut oil
• 1 tbsp apple cider vinegar
• 1 cup mini vegan chocolate chips *optional

Prep Time 10 minutes Cook Time 30-35 minutes Servings large muffins Ingredients dry ingredients 2 cups almond flour 1/2 cup rolled oats *sub gluten-free a needed 1 1/2 tsp baking soda 1 1/2 tsp cinnamon *See note 1/2 tsp sea salt wet ingredients 2 tbsp ground flaxseed (to make flax egg, see notes) 1 large zucchini 1 large ripe banana 3 tbsp maple syrup 1 tbsp melted coconut oil 1 tbsp apple cider vinegar 1 cup mini vegan chocolate chips *optional

Instructions

1. Preheat oven to 350F/175C. Prepare muffin tray (either lightly spray with coconut oil or use muffin cups)
2. Grate and dry zucchini. Set aside. Make sure to squeeze out as much excess water as you can, or the muffins will be soggy. Use a cheese cloth, strainer and paper towels, or other drying method.
3. Make a flax egg. Take 2 tbsp ground flax and mix with 5 tbsp of water. Let it chill in the refrigerator while prepping the rest of the ingredients.
4. In a small bowl, whisk together the almond flour, oats, salt, baking soda, and cinnamon.
5. In a large bowl, mash the banana. Add in the maple syrup, coconut oil and apple cider vinegar and stir thoroughly until combined. Gently mix in the flax egg.
6. Using a spatula, gently add the dry ingredients into the wet ones, plus the zucchini and mini chocolate chips. Gently fold until just incorporated. ** See note
7. Scoop ~1/4 cup of batter into each tin. Makes 12 large muffins. Bake for 30-35 minutes, or until golden brown on top and toothpick comes out clean.
8. Remove to a wire rack and let cool for 5 minutes.

Recipe Notes

• Look here on how to make a flax egg with step-by-step instructions.

 

• For baking, I LOVE using Saigon or Korintje cinnamon.  They're both sweet but spicy, with a rich flavor that enhances baked goods.

 

• Mixing Notes:  When you combine the wet and dry ingredients, use a spatula and mix gently until they're just combined.  Mixing too much will result in stiff, chewy muffins.

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I linked up with The Fit Foodie Mama for a feature on Meatless Monday.