Perfect for breakfast on the go, these 1-bowl Zucchini Chocolate Chunk Muffins are full of goodness: toasted walnuts, nutty hemp seeds, and hefty chunks of dark chocolate. Sweetened lightly with coconut sugar and your choice of honey or maple syrup, you can make these zucchini muffins vegan or vegetarian.
Ingredients
Here’s what goes into these moist and delicious Zucchini Chocolate Chunk Muffins:
- zucchini. We didn’t peel the zucchini and grated it using the largest size shredder on our box grater.
- dark chocolate. We used a 70% dark chocolate bar, chopped into chunks. You can substitute with dark chocolate chips, or really any type of chocolate that you like. If you are vegan or plant-based, be sure to read the label on the package as dark chocolate may contain dairy milk.
- walnuts. We used walnut pieces. If you don’t care for walnuts, we think pecans would be delicious here too.
- hemp seeds. Hemp seeds have a mild, nutty flavour that complements the toasted walnuts.
- coconut sugar. Coconut sugar has a subtle caramel undertone. You can find it in most well-stocked grocery stores, sometimes named coconut palm sugar. Coconut sugar is a light brown granulated sugar that’s not quite as sweet as white sugar. If you can’t find it, you can replace with white sugar, although the end result will be a bit sweeter.
- honey or maple syrup. We have tested the recipe with both of these liquid sweeteners and both work well.
- milk. We tested with cow’s milk and also with cashew milk. Any unsweetened plant-milk should work.
- whole wheat flour. Whole wheat flour has more protein than all-purpose flour, as well as more fiber. We have not tested this recipe with all-purpose (white) flour.
- eggs or aquafaba. We have tested this recipe using both eggs and aquafaba. Aquafaba is the liquid from canned or cooked chickpeas, and it has similar properties to egg whites. Read our detailed post, Aquafaba: An Easy Vegan Egg Replacer.
- baking powder. This is a leavening agent.
- salt. This enhances all of the flavours and helps with the leavening.
Tips: Choosing Ingredients for different diets
Most chocolate - even dark chocolate - contains milk. Make sure your dark chocolate is labelled vegan if you're making this for plant-based/vegan eaters.
Some plant-based eaters are OK with honey, others are not. Choose the maple syrup option if you're not sure.
Aquafaba replaces eggs in the plant-based version. Aquafaba is inexpensive and easy to use - see this detailed post about aquafaba.
Prep Steps
Visual Overview: Making the Muffins
This recipe makes 4 servings. For each serving:
Start with about 1 cup of lettuce per bowl.
Add 1/2 cup of spiced taco meat.
Scatter on about 1/2 cup of tomatoes.
Next add a couple of handful of shredded cheese - about 1/2 cup.
Add a dollop of sour cream.
Top with your favourite salsa and garnish with taco chips.
Related Recipes
Other Sweet Treats
Using up Your Zucchini
Recipe Card
1-Bowl Zucchini Chocolate Chunk Muffins
Ingredients
- 2 cups zucchini, grated (Measure grated)
- 1/4 cup honey or maple syrup (Or substitute other liquid sweetener)
- 2/3 cup olive oil
- 2 eggs (or 6 tablespoons aquafaba - see recipe notes)
- 1/2 cup plant or animal milk
- 2 cups whole wheat flour
- 1/2 cup hemp seeds
- 1/2 cup walnuts
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dark chocolate bar, in chunks (or substitute chocolate chips)
Optionally for Topping
- 2/3 cup walnuts
- 2 teaspoons turbinado sugar
Instructions
- Preheat the oven to 350F.
- Lightly oil the muffin tins.
- Place the walnuts in a layer on a baking sheet. Bake at 350F for 6-8 minutes until lightly toasted.
- Grate the zucchini.
- In a large bowl, add the zucchini, liquid sweetener (honey or maple syrup), olive oil, eggs or aquafaba, and milk, stirring well after each addition.
- Add the dry ingredients: whole wheat flour, hemp seeds, walnuts, baking powder, and salt, stirring well after each addition and ending with the chocolate chips/chunks.
- Spoon the batter into the prepared muffin tins. Optionally, sprinkle about a tablespoon of walnuts on top of each muffin, along with little turbinado sugar.
- Bake for 15-20 minutes or until a fork comes out clean.
Wow!!! That’s amazing!
Thank you!!
Looks amazing
Thank you! A tasty way to get some zucchini in, for sure!
Delicious. and great. Looking at this dish has already seen cravings. Yummy. It is delicious and nutritious. This is my favorite food. I followed your recipe. It is really simple and efficient. Thanks for your useful article.
Thank you, Felipa!
Oh. My. Goodness. I saved this…it looks so yummy and it’s not as terrible as eating regular cookies! I can’t wait to try them
Awesome – come back and let us know what you think when you make them!
I think it will be great it differs from normal cakes, it feels like it will melt with a chocolate filling, it’s great, thank you so much.
Enjoy!