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(vegan) double chocolate zucchini muffins

This is my go-to recipe when I have extra zucchini, am craving a little chocolate something, or want an easy food gift for a friend. Years ago, I modified this King Arthur Flour recipe to be vegan, potentially gluten-free, and make muffins rather than a loaf. I’ve been asked for this recipe so many times that I finally wanted to write it up so it’s easier to share. If you want to bake this recipe along with me, you can watch my first-ever cooking show here. Enjoy!


  • 2/3 cup aquafaba (liquid from canned chickpeas), OR 2 T ground flaxseed or chia seeds + 5 T water*

  • 1/3 cup maple syrup

  • 1/2 cup vegetable oil

  • 1/2 cup brown sugar, packed

  • 1 teaspoon vanilla extract (I like this one)

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon espresso powder*, optional

  • 1/3 cup unsweetened cocoa Dutch-process or natural

  • 1 2/3 cups flour– this works well with all-purpose flour or a gluten-free blend (I’ve tried with Bob’s Red Mill and King Arthur flour GF blends and both came out fantastic)

  • 2 cups shredded, unpeeled zucchini, gently pressed

  • 1 cup chocolate chips

now you do this

Preheat the oven to 350° Fahrenheit and prepare two dozen muffin tins. I use cupcake liners because I hate washing muffin tins, and I always spray a little non-stick spray in them because I hate when my delicious muffin sticks to my cupcake liner.

In a large bowl or stand mixer, mix first five ingredients (through vanilla).

In a separate bowl, stir together baking soda, baking powder, espresso powder, cocoa, and flour.

Gently mix the dry ingredients into the wet ingredients.