Sep 24 2012

Whole wheat, Fat-Free Vegan Chocolate Zucchini Muffins Recipe

Whole wheat, Fat-Free Vegan Chocolate Zucchini Muffins Recipe

This is another one of my favorites from The Happy Herbivore!

I usually like to pack something the kids and I have baked together in their school lunches. We have fun baking together, and I know they are proud of themselves, so being able to eat something they made at school makes them feel great.

The requirements are pretty high though, because it has to be something that tastes a little like a treat, but is still healthy. These fit the bill perfectly. Zucchini is a bit like spinach in baking because there’s not a lot of taste, but still a lot of nutrients. The mini chocolate chips are optional, and not really needed, although I do like to sprinkle just a few on top before we put them in the oven because mini chocolate chips are obviously very exciting for kids (and most adults).


  • 1¼ cups whole wheat pastry flour
  • ¼ cup unsweetened cocoa
  • 1¼ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 whole banana, mashed
  • ½ cup raw sugar
  • ½ cup unsweetened applesauce
  • ¼ cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini
  • ½ cup raw sugar (optional)


 Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in non-dairy milk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.


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