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.
Add the shredded zucchini and chocolate chips.
Scoop the batter into your muffin tin, filling each cup about 2/3 full. Bake for approximately 20-25 minutes (depending on how big the muffins are, and your oven’s idiosyncrasies). At the halfway mark, I like to turn my pans to ensure a more even bake. The tops should be firm when done, or a toothpick or knife inserted into the middle should be clean (minus melty chocolate chips).
Allow to rest for a few minutes in the muffin tin before turning out onto a rack to cool. Yields approximately 15 muffins.
These freeze well and are great to pull out for a last-minute snack or gift.
Note: If you’re using chia or flax seeds, mix with water before adding to the other liquid ingredients to avoid awkward clumping. If you do not have espresso powder, you can add 2/3 of a cup of cold coffee instead of water along with chia or flax seeds. The coffee enhances the chocolate and does not give a noticeable coffee flavor.