Vegan Chocolate Zucchini Muffins Recipe
Light and fluffy vegan zucchini muffins are easy to whip up! Topped with a fabulous brown sugar pecan streusel, these rich vegan chocolate muffins are packed with zucchini with no need to squeeze out the zucchini juices! This recipe is vegetarian and vegan.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 375 Fahrenheit (205 Celsius) and set oven rack in the center. Place the pecans (see streusel) on and small pan and into the oven while it preheats for about 15-18 minutes, or until they're fragrant and toasted. Set aside to cool then rough chop. Set aside. Line a standard muffin pan with 12 tulip style muffin cups or DIY your own. Shred the zucchini using a box grater, coarse microplane or the fine shredding blade on a food processor. Set aside. In a medium bowl whisk the flour, dark cocoa, baking soda, baking powder, salt, and cinnamon into a large mixing bowl. Set aside. In a large mixing bowl, whisk the oil, applesauce and vanilla extract until smooth. Add the dry ingredients all at once and stir, just until the ingredients are incorporated. The batter will be very thick and it will seem dry. Press on! Fold in the zucchini and chocolate chips until the mixture is moist and has evenly distributed ingredients. Using a large cookie scoop (#20), scoop overfilled scoops (or about 4 1/2 tablespoons) of batter into each muffin cup. Set aside.
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