Deliciously Easy & Healthy Vegan Zucchini Muffins with Chocolate Chips

Craving a wholesome yet indulgent treat that fits into your busy lifestyle? Look no further than these incredible Vegan Zucchini Muffins! They are wonderfully moist, packed with flavor, and surprisingly simple to whip up. Made with wholesome ingredients like applesauce and ripe bananas, these muffins are not only a delicious option but also a healthy one, perfect for a quick breakfast, a satisfying snack, or a delightful tea-time treat. I personally incorporate these healthy zucchini muffins into my weekly meal prep, ensuring we always have a convenient, grab-and-go option ready, even on the most hectic weekday mornings or during those busy afternoon slumps.

Three cheers for zucchini season! As a big fan of fresh, seasonal produce, I know many of you adore my healthy zucchini recipes. Building on that love, I’ve taken my immensely popular vegan zucchini bread recipe—which is already incredibly good—and tweaked it just a smidge. The result? Another absolute winner! This vegan muffin recipe captures all the deliciousness of the bread in a perfectly portioned, bake-and-go format. Forget complicated baking processes; this recipe simplifies healthy eating without compromising on taste or texture.

Many other recipes for zucchini muffins often include time-consuming steps, like squeezing out excess moisture from the shredded zucchini. This extra effort often leads to dry muffins and, let’s be honest, more cleanup. No thank you! These easy vegan zucchini muffins bypass all that hassle. Simply shred your zucchini and mix it directly into the batter. The magic of this recipe lies in how the flaxseeds and other wet ingredients beautifully bind with the zucchini’s natural moisture, creating a perfectly moist, fluffy, and utterly delicious muffin every single time. It’s truly the perfect way to embrace zucchini in your baking!

Irresistible Chocolate Chip Zucchini Muffins

Imagine this: ooey-gooey melted vegan chocolate chips nestled within a wonderfully moist muffin, perfectly sweet and utterly satisfying. Oh, these muffins are truly delicious! The rich dark chocolate pairs beautifully with the subtle sweetness of the zucchini and other fruit-based sweeteners. If you consider yourself a serious chocolate enthusiast, you might also want to explore my double chocolate zucchini muffins. These indulgent treats are made with almond butter, adding an extra layer of richness and an incredible depth of flavor that chocolate lovers simply can’t resist.

Not everyone is a fan of sweet zucchini recipes, and that’s perfectly fine! Zucchini is an incredibly versatile vegetable, offering countless savory opportunities to celebrate its peak season. If you’re looking for something on the savory side, have you ever tried my zucchini pizza bites? They are an insanely delicious appetizer that comes together super quickly – perfect for entertaining or a fast snack. Or perhaps you’d enjoy my vegan stuffed zucchini boats? Everyone, even the pickiest eaters, adores the hearty, “meaty” filling. And, of course, there’s my husband’s all-time favorite: Corn + Zucchini Fritters, which are wonderfully crispy and full of fresh flavors. Why not step out of your comfort zone and give something new a try?

Wholesome & Healthy Ingredients:

• Fresh Zucchini: The star of the show! One large zucchini or two smaller ones will typically yield at least 2 cups of shredded zucchini, which is the perfect amount for this recipe. If you decide to substitute with yellow summer squash, choose the long, thin variety, as the thicker, rounder summer squash often contains too many seeds, which can alter the muffin’s texture.
• Flour: For these particular photos, I used Bob’s Red Mill Gluten-free 1-to-1 flour. It’s an excellent choice if you’re looking to make these zucchini muffins completely gluten-free without compromising on texture. However, I often prepare this recipe with a combination of whole wheat flour and spelt flour, achieving similarly fantastic results. The key is to use any all-purpose flour that you know works well for you and your dietary needs. Incorporating whole grains is a wonderful way to introduce diversity into your gut microbiome and keep you regular, thanks to their naturally occurring fiber.
• Banana: A perfectly ripe, mashed banana serves two crucial roles here: it naturally reduces the amount of added sweetener needed in the recipe and acts as a binder. Beyond sweetness, bananas provide a good source of potassium and dietary fiber, contributing to the overall health benefits of these muffins.
• Unsweetened Applesauce: A true pantry staple for any vegan baker! Applesauce not only adds moisture and a subtle sweetness but also interacts perfectly with the baking powder to give these vegan muffins their beautiful rise and fluffy texture. It’s a fantastic fat replacer that keeps the muffins light and airy.
• Ground Flaxseed: Another indispensable ingredient for successful vegan baking. When mixed with liquid, ground flaxseed forms a gelatinous “flax egg” that acts as a binder and helps create that desirable moist, chewy texture. Ground chia seeds can be used as a good substitute if you don’t have flaxseed on hand. You can easily grind either seed into a fine powder suitable for baking using a spice grinder.
• Pure Maple Syrup: This natural sweetener provides a lovely depth of flavor. You can also use honey (if not strictly vegan) or date syrup as alternatives. With the natural sweetness already provided by the banana and applesauce, you won’t need much additional sweetener to achieve a perfectly balanced taste.
• Walnuts: I absolutely love the added texture and nutty crunch that chopped walnuts bring to these muffins. Plus, let’s not forget about the beneficial Omega-3 fatty acids walnuts provide! If nuts aren’t your preference, feel free to simply omit them or substitute them with any other nut or seed you enjoy, such as pecans or sunflower seeds.
• Vegan Chocolate Chips: To keep these muffins as healthy as possible without sacrificing flavor, I prefer using dark chocolate mini chips. They typically contain less sugar than milk chocolate varieties, and their smaller size means you can get more chips in just ¼ cup, ensuring there’s a delightful burst of chocolate in every single bite!
• For a full list of ingredients and their exact amounts, please refer to the comprehensive recipe card below.

Why You’ll Fall in Love with This Recipe:

• QUICK: We all have those days when waiting for a zucchini loaf to slowly bake in the oven just isn’t an option. That’s precisely when these healthy vegan muffins shine! They bake up so much faster, making them the perfect solution for those spontaneous cravings or last-minute meal prep needs. You know I’ve always got you covered with efficient, delicious recipes!
• EASY: One of the best features of this recipe is its sheer simplicity. Unlike many other zucchini muffin recipes, there’s absolutely no need to painstakingly remove any extra liquid from the shredded zucchini. This saves you time, effort, and extra cleanup! The ground flaxseeds in the batter work their magic, binding beautifully with the zucchini’s natural moisture. The final result is a consistently moist, incredibly delicious, and perfectly fluffy vegan muffin, even for first-time zucchini bakers.
• HEALTHY: These muffins are a testament to healthy indulgence. They are naturally sweetened using wholesome ingredients like unsweetened applesauce, mashed ripe banana, and just a touch of pure maple syrup or honey. You’ll never find any refined sugars in any of my recipes – that’s a promise! Furthermore, these healthy muffins are completely oil-free, relying on the natural moisture and fats from the fruits. Opt for whole grain flour, and you’ve got a truly whole-foods plant-based recipe that nourishes your body from the inside out.
• VEGAN: Achieving fluffy, delicious eggless and dairy-free muffins can sometimes be a challenge, but not with this recipe! These muffins taste absolutely incredible and rise beautifully, yielding a light and airy texture without requiring any complicated substitutions or specialty ingredients. It’s vegan baking at its finest and easiest.
• GLUTEN-FREE: For those with gluten sensitivities or preferences, this recipe is easily adaptable. You can use an all-purpose gluten-free flour blend, such as Bob’s Red Mill 1-to-1 Baking Flour, to create truly delicious and perfectly textured gluten-free zucchini muffins that everyone can enjoy.

How to Craft Your Perfect Zucchini Muffins:

Let’s get baking! First things first, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with parchment paper liners. Using parchment liners is a great way to prevent sticking and ensure easy release later.

Next, you’ll want to prepare your wet ingredients. Begin by mashing your ripe banana thoroughly with a fork until it’s smooth and free of large lumps. Transfer the mashed banana into a medium-sized mixing bowl. A well-mashed banana ensures even distribution of sweetness and moisture throughout the batter.

Now, it’s time to shred the zucchini. For efficiency, I highly recommend doing this in my food processor, which saves a significant amount of time and effort. Alternatively, you can use the coarse side of a box grater. Aim for approximately 2 to 2½ cups of shredded zucchini. This amount can typically be obtained from one large zucchini or two small-to-medium sized zucchinis. Don’t worry if your measurement is slightly off; this recipe is forgiving!

Once shredded, add the zucchini to the bowl with the mashed banana. Then, incorporate the remaining wet ingredients: unsweetened applesauce, maple syrup (or honey), and vanilla extract. Mix everything together thoroughly until all components are well combined. Set this bowl aside while you prepare your dry ingredients.

Now, gather all your dry ingredients in a separate large mixing bowl. Add the flour, ground flaxseed, cinnamon, baking powder, baking soda, and sea salt. Use a fork or a whisk to thoroughly mix these ingredients together. This step is crucial for breaking up any clumps in the flour and ensuring that the leavening agents and spices are evenly distributed throughout the dry mixture, which will contribute to a consistent rise and flavor in your muffins.

Once your dry ingredients are perfectly blended, pour the wet ingredients directly into the large bowl containing the mixed dry ingredients. Using a spatula, mix everything together until just combined. Be careful not to overmix; overmixing can lead to tough muffins. Gently pull your spatula all the way underneath the batter to ensure there isn’t any unmixed flour clinging to the bottom of the bowl. A few small lumps are perfectly fine and often indicate a tender crumb.

And now for the fun part – it’s time for any delicious add-ins! My personal favorites are crunchy chopped walnuts and delightful mini dark chocolate chips, which add both texture and bursts of flavor. However, feel free to customize your muffins! You could use any other nuts or seeds you prefer, such as pecans or sunflower seeds, or even swap the chocolate chips for fresh or frozen blueberries if you’re leaning towards a fruitier profile. Gently fold your chosen add-ins into the batter until they are well incorporated. Again, be mindful not to overmix.

You’ll notice the batter will be quite thick, and the applesauce will have already begun to activate the baking powder, starting the leavening process. Grab a cookie scoop or use two large spoons to evenly distribute the muffin batter into your prepared muffin tins. Aim to fill each cup about three-quarters full. This ensures they have enough room to rise beautifully without overflowing.

Once the filled muffin tin is safely in the preheated oven, you can finally relax for about 27 minutes. This is the perfect time to enjoy the warm, sweet aromas filling your kitchen! Your muffins are perfectly done when a toothpick inserted into the center of the largest muffin comes out clean. This indicates they are fully cooked through and wonderfully moist inside.

Allow the muffins to cool in the muffin tin for a few minutes until they are cool enough to handle comfortably. Then, carefully transfer them to a wire rack to finish cooling completely. While it’s tempting to dive right in, if you can exercise a little patience and wait until the muffins are entirely cool before peeling off the liners, they will come out cleanly and perfectly intact. This small wait ensures the best presentation and eating experience.

Debra’s Expert Pro Tips

• Patience is Key for Clean Release: This is a golden rule for all muffin baking! The muffins will separate cleanly from their parchment wrappers only if you allow them to cool completely. If you try to peel off the wrapper while the muffin is still warm, you’ll likely lose some delicious bits to the paper.
• Mini Chips for Maximum Chocolate: When using chocolate chips, opt for mini chips. Their smaller size makes them easier to distribute evenly throughout the batter, ensuring you get a delightful burst of chocolate in every single bite!
• Yellow Squash as a Zucchini Substitute: If zucchini isn’t available, yellow summer squash makes a good substitute. However, make sure to use smaller squashes to get your desired 2 cups shredded, as larger summer squashes tend to have too many seeds and can be too watery.
• Filling the Muffin Tins: Aim to fill your muffin tins about ¾ full. This allows enough room for the muffins to rise without overflowing. If you find you have a bit more batter and end up with only 11 muffins instead of 12, don’t worry! Your muffins will simply be a bit larger, and honestly, where’s the problem with that? Just try to ensure all your muffin cups have roughly the same amount of batter so they bake evenly and finish at the same time.
• Gluten-Free Success: As you can see from the photos, I used a gluten-free all-purpose flour in this recipe, and the muffins rose beautifully! This recipe is a fantastic option for creating perfect vegan and gluten-free zucchini muffins for those with dietary restrictions.

Explore More Healthy Muffin Recipes You’ll Love

• Jam Filled Oatmeal Muffins – Naturally vegan and gluten-free.

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📖 Recipe

Vegan Zucchini Muffins

Author:
Debra Klein

Vegan Zucchini Muffins, sweetened with applesauce, are incredibly easy to make and serve as the perfect healthy breakfast, satisfying snack, or delightful tea-time treat.

5 from 44 votes

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Prep Time
8 minutes mins

Cook Time
27 minutes mins

Total Time
35 minutes mins

Course
Breakfast

Cuisine
American

Servings
12 muffins

Calories
203 kcal

Equipment

• Food Processor
• Balloon whisk
• Box Grater

Ingredients

  

• ▢ 1 large zucchini*
• ▢ ½ cup unsweetened applesauce
• ▢ ½ cup maple syrup or honey
• ▢ 1 ripe banana mashed
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups whole grain flour*
• ▢ ⅓ cup ground flaxseed
• ▢ 2 teaspoons cinnamon
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon sea salt
• ▢ ½ cup chopped walnuts optional
• ▢ ¼ cup mini dark chocolate chips

Instructions

 

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with parchment paper wrappers.
• Shred the zucchini. There’s no need to peel the zucchini first, but do wash it well. I find a food processor is a huge time-saver for this step, but you can also easily use the coarse side of a box grater.
• Mash the ripe banana until it’s smooth and creamy.
• In a medium bowl, combine the shredded zucchini, mashed banana, unsweetened applesauce, maple syrup, and vanilla extract. Mix well until all ingredients are thoroughly combined.
• In a separate large mixing bowl, vigorously stir together the flour, ground flaxseed, cinnamon, baking powder, baking soda, and sea salt. Use a whisk to ensure there are no clumps and that all dry ingredients are evenly distributed.
• Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix gently with a spatula until everything is just well incorporated and no dry pockets of flour remain at the bottom of the bowl. Be careful not to overmix!
• If using, gently stir in the chopped walnuts and mini dark chocolate chips until they are evenly distributed throughout the batter.
• Use a cookie scoop or two large spoons to evenly distribute the muffin batter into the lined muffin pan. You should have enough batter for 12 muffins, filled about ¾ full. If you end up with only 11 muffins, that’s perfectly fine! No need to redistribute; your muffins will simply be a bit bigger, and there’s certainly nothing wrong with that! Just try to ensure even amounts in each cup for uniform baking.
• Bake in the preheated oven for 27 minutes, or until a toothpick inserted into the middle of the largest muffin comes out clean.
• Let your healthy muffins cool in the muffin tin for about 5-10 minutes, or until they are cool enough to handle comfortably. Then, carefully transfer them to a wire rack to finish cooling completely. This step is key for easy removal from the wrappers.

Video

Notes

ZUCCHINI: You’ll need approximately 2 to 2½ cups of shredded zucchini for this recipe. One large zucchini or two medium-sized zucchinis will typically yield this amount. Don’t worry if your measurement is slightly off; the recipe is forgiving!

FLOUR: In these photos, I specifically used Bob’s Red Mill Gluten-free 1-to-1 baking flour, which is an excellent choice for achieving delicious gluten-free zucchini muffins. I’ve also had great success using either whole wheat flour alone or a combination of whole wheat and spelt flour. Feel free to use any all-purpose flour that you know works best for you and your dietary needs.

Tip for Clean Release: If you attempt to peel off the cupcake liner while the muffin is still hot, some of the muffin will likely stick to the wrapper. For a perfectly clean release, always wait until the muffins have cooled completely; they will come out of the wrapper in one beautiful piece.

Nutrition

Serving: 1g
Calories: 203kcal
Carbohydrates: 32g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Polyunsaturated Fat: 4g
Sodium: 235mg
Fiber: 3g
Sugar: 13g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!