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You are here: Home / Recipes / Breakfast & Brunch / Muffins / Vegan Chocolate Zucchini Muffins

Vegan Chocolate Zucchini Muffins

5 stars (from 2 ratings)
By Traci York — Updated September 9, 2022 — 28 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

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.

Overhead shot of chocolate zucchini muffins on little plates in muffin tulip style liners.

This recipe was first published Sept. 2014. It has been updated to make 12 muffins instead of the original 11 with the addition of a different flour option Sept. 2021.

Table of Contents

  • Zucchini Bonanza
  • Quick Guide: How to Make Chocolate Vegan Zucchini Muffins
  • It’s All About that Streusel!
  • How to Store and Rewarm Your Vegan Zucchini Muffins
  • A Few Recipe Notes
  • More Vegan Muffin Recipes to Love
  • Vegan Chocolate Zucchini Muffins Recipe

Zucchini Bonanza

Late summer just wouldn’t be the same without some without chocolate zucchini muffins! After all, most of the zucchini recipes on the blog are savory like these roasted corn and zucchini fritters with chipotle lime cream and this completely delicious zucchini and caramelized onion galette recipe. It’s time for something sweet!

For a little chocolatey treat made with everyone’s favorite iconic summer veggie, the humble zucchini, these vegan chocolate zucchini muffins are easy to whip up. After all, it’s zucchini season and the garden and farmers markets continue to provide an abundance. More zucchini please!

Pro Tip: Knowing the temperature of your oven is key for best baking outcome. Use an external oven thermometer (dial or digital) to know its true temperature and adjust as needed.

1. Shreeded zucchini in the work bowl of a food processor. 2. Wet ingredients in a mixing bowl for Vegan Zucchini Muffins. 3. Mixing the dry and wet ingredients making muffins. 4. Adding the zucchini and chocoate chips to the bowl making vegan chocolate muffins.

Quick Guide: How to Make Chocolate Vegan Zucchini Muffins

After shredding the zucchini, this recipe comes together with ease. You’ll need about one medium zucchini. Grate the zucchini using the fine shredder attachment of the food processor, or use your box grater. Here’s how to make this vegan chocolate muffin recipe (see recipe card for details):

  • First, preheat the oven and toast the pecans (for the streusel).
  • Second, mix the all purpose flour, cocoa powder and other dry ingredients in a bowl.
  • Third, whisk the apple sauce, coconut oil and brown sugar in a large mixing bowl.
  • Fourth, add the dry ingredients into the wet ingredients. Mix.
  • Next, fold in the zucchini and dairy free chocolate chips (or vegan chocolate chips).
  • Last, whip up the streusel, scoop the batter into the muffin cups, top with streusel then bake!

This batter is thick, so just when you think the ingredients aren’t going to come together, keep folding, gently. The zucchini contributes a lot of hydration in this recipe, so once it’s introduced into the batter, you’ll notice the batter soften and moisten.

1. Batter for Vegan Chocolate Muffins in a bowl. 2. A scoop of zucchini chocolate muffin batter closeup.

It’s All About that Streusel!

The chocolate streusel is fabulous and offers a bit of crunchy texture to top these rich treats! It’s made with the same ingredients plus pecans or walnuts, in part, that you’ll use for the vegan zucchini muffin batter.

Simply toast the pecans (optional) while the oven is preheating, chop then mix the pecans with the dry ingredients, then drizzle in the coconut oil. Once the mixture is crumbly, you’ll sprinkle it over the muffins just before sliding the pan into the oven.

When the streusel is spooned over the top of the batter, some of it falls on the sides and in between areas of the muffin. After the muffins bake, you’ll find hidden bits of streusel on the sides and even inside parts of the muffin!

1. Zucchini muffin batter in parchment lined muffin tins. 2. Vegan chocolate muffins in a muffin tin just out of the oven.

How to Store and Rewarm Your Vegan Zucchini Muffins

  • Store at room temperature, covered for up to four days.
  • Freeze individual muffins on a sheet pan then, once frozen, store in a covered container for up to two weeks. Thaw at room temperature.
  • Warm muffins in a 350F oven for about 10 minutes.
Zucchini Chocolate Muffins on plates, one with a fork, ready to eat.

A Few Recipe Notes

  • Muffin Liners: Use tulip muffins liners to support these fluffy double chocolate muffins. They can be purchased (look for 2″ x 2 3/4″) or The Kitchn has a tutorial on how to DIY them (it’s super easy).
  • Oil Choice: I use coconut oil in this recipe, however, canola oil will also work.
  • Flour Substitution? This recipe works with all purpose flour or for a healthy vegan muffin, choose all purpose or whole wheat white flour. Both make delicious muffins!
  • Nut Options: Enjoy the streusel with walnuts or pecans. For nut free muffins, they can be easily left out.
  • Portioning: Use an overfilled large cookie scoop (#20) to make portioning a snap!

More Vegan Muffin Recipes to Love

  • Vegan Banana Nut Muffins – GF
  • Vegan Blueberry Oat Flax Muffins – GF
  • Vegan Apple Gingerbread-Oat Walnut Muffins
Vegan chocolate muffins in a muffin tin just out of the oven.
Print Recipe

Vegan Chocolate Zucchini Muffins Recipe

Prep Time:18 minutes minutes
Cook Time:35 minutes minutes
Total Time:53 minutes minutes
Servings:12 Muffins
Calories:350kcal
Author:Traci York
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.

Ingredients

For the Muffins:

  • 1 1/4 Cups (175 grams) Unbleached All Purpose Flour or Whole Wheat White Flour
  • 1/2 Cup (50 grams) Dark Unsweetened Cocoa
  • 1/2 Cup + 1 Tablespoon (115 grams) Light Brown Sugar packed
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 + 1/8 teaspoon Fine Sea Salt
  • 1/2 teaspoon Ground Cinnamon
  • 3/4 Cup (140 grams) Mini Vegan Chocolate Chips I like enjoy life
  • 1 1/2 Cups (265 grams) Shredded Zucchini packed, about 1 medium
  • 1/3 Cup + 2 Tablespoons Coconut Oil melted and warm to the touch
  • 1/2 Cup (115 grams) Unsweetened Apple Sauce
  • 1 1/2 teaspoon Vanilla Extract

For the Streusel:

  • 1/4 Cup (35 grams) finely chopped Pecans
  • 1/3 Cup (50 grams) Unbleached All Purpose Flour or Whole Wheat White Flour
  • 1/2 teaspoon Ground Cinnamon
  • 3 Tablespoons Light Brown Sugar
  • 1/8 teaspoon Sea Salt
  • 1 Tablespoon Dark Unsweetened Cocoa
  • 2 Tablespoons Coconut Oil melted and warm to the touch
  • 1/4 Cups (45 grams) Mini Vegan Chocolate Chips optional for sprinkling on top

Instructions

For the Muffins:

  • 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.

For the Streusel:

  • In a small bowl add the chopped pecans, flour, cinnamon, brown sugar, salt and cocoa into a bowl. Add the coconut oil, stirring to incorporate. The mixture will be crumbly.

To Finish:

  • Spoon 1 1/2 tablespoons of streusel over each muffin. You'll have a little left over, so divide it up among the muffins. Sprinkle the optional mini chocolate chips over the tops of the muffins.
  • Bake in a preheated oven at 375F for about 33-38 minutes. Use a toothpick to check for doneness, poking around several times to avoid melty chocolate. The toothpick should come out mostly clean of crumbs.
    Remove from pan and place on a cooling rack. Cool at least 20 minutes before enjoying.

To Store:

  • Store in a covered container at room temperature for up to three days or freeze for up to two weeks. Thaw at room temperature.
    Rewarm in a 350 Fahrenheit oven for about 10 minutes.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1Muffin | Calories: 350kcal | Carbohydrates: 44g | Protein: 4g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 213mg | Potassium: 189mg | Fiber: 4g | Sugar: 24g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for Susan RiversSusan Rivers

    October 16, 2021 at 7:16 am

    Thank you for linking the DIY tulip liners. I was going to ask how to create them!
    Making the muffins GF today.
    Love your website and ALL your recipes.

    Reply
  2. Avatar for MaryAnn | The Beach House KitchenMaryAnn | The Beach House Kitchen

    September 25, 2021 at 7:26 am

    5 stars
    Just so happens I was just gifted a few of the last zucchini from my sister-in-law’s garden Traci.Perfect timing. These looks delicious!

    Reply
  3. Avatar for LynneLynne

    October 6, 2014 at 3:53 pm

    Licking my computer screen…just sayin’!

    Reply
    • Avatar for TraciTraci

      October 6, 2014 at 8:36 pm

      I know, meee too!!!

      Reply
  4. Avatar for Lilli @ Sugar and CinnamonLilli @ Sugar and Cinnamon

    September 17, 2014 at 9:26 pm

    These look delicious! I’ve never baked with zucchini before but I’m eager to try!!

    Reply
    • Avatar for TraciTraci

      September 17, 2014 at 10:03 pm

      Hi Lilli, and thank you! Baking with zucchini, who knew!? But it lends moisture and increases the nutritional value of your baked good! I hope you’ll give it a try! Thanks for stopping by!

      Reply
  5. Avatar for Jessica @ Sweet MenuJessica @ Sweet Menu

    September 16, 2014 at 11:09 pm

    Gorgeous muffins! Love how nice and big they are – true bakery style muffins!

    Reply
    • Avatar for TraciTraci

      September 17, 2014 at 12:20 am

      Thanks so much, Jessica! Thanks for stopping by!

      Reply
  6. Avatar for Julia | Orchard Street KitchenJulia | Orchard Street Kitchen

    September 15, 2014 at 7:13 pm

    These look so delicious, Traci! I love how zucchini adds texture and moisture to baked goods, but doesn’t have an overpowering flavor. You are so creative with your “zucchini bonanza” recipes!

    Reply
    • Avatar for TraciTraci

      September 15, 2014 at 7:42 pm

      Ha! Hi Julia! Thank you! I guess one could call zucchini the surprise ingredient? IDK – it’s good, though, in baked food and otherwise… I’ll miss it when the season is over. I need to start dreaming up new recipes for next year! :D

      Reply
  7. Avatar for Nora (A Clean Bake)Nora (A Clean Bake)

    September 15, 2014 at 6:42 pm

    Oooh just when I thought zucchini season was over, you gave me an excuse to extend it a little bit longer – and I appreciate it! There nothing quite like cocoa and chocolate chips to really make the most of zucchini, isn’t there :)

    Reply
    • Avatar for TraciTraci

      September 15, 2014 at 7:39 pm

      Hi Nora! OMGoodness, chocolate makes everything better! hehe :D

      Reply
  8. Avatar for Jess @ whatjessicabakednextJess @ whatjessicabakednext

    September 13, 2014 at 8:24 am

    These muffins look amazing, Traci! Love the chocolate and pecan streusel topping!

    Reply
    • Avatar for TraciTraci

      September 14, 2014 at 8:09 am

      Hi Jessica! Oh yeah, the streusel! I get it! :D

      Reply
  9. Avatar for Michelle @ Vitamin SunshineMichelle @ Vitamin Sunshine

    September 12, 2014 at 8:37 pm

    5 stars
    These look so good- I am going to have to gluten-free-ify them for myself! Pinning to remember to do that. Thanks for the inspiration. The photos are incredible!

    Reply
    • Avatar for TraciTraci

      September 12, 2014 at 9:57 pm

      Hi Michelle! Thank you! Would love to see your post when you gluten-free-ify (lol) them! Please let me know! Thanks for stopping by!

      Reply
    • Avatar for MargoMargo

      September 24, 2014 at 6:30 pm

      I just made these using gf flour & they turned out awesome!! First zucchini muffin recipe I’ve ever made that you can’t even tell zucchini was used!

      Reply
      • Avatar for TraciTraci

        September 24, 2014 at 6:35 pm

        Hi Margo! Oh this is great! So happy you enjoyed the recipe and were able to use a flour that suits your needs! Can you share with us what you used? I swear, chocolate makes everything better! Thanks for writing and stopping by!

        Reply
  10. Avatar for Olivia - Primavera KitchenOlivia - Primavera Kitchen

    September 12, 2014 at 7:26 pm

    Chocolate and zucchini make such a great combo! These muffins look awesome and so delicious! Thanks for sharing, Traci!

    Reply
    • Avatar for TraciTraci

      September 12, 2014 at 7:53 pm

      Thanks, Olivia! Yeah, who knew chocolate and zucchini would make a good combo?

      Reply
  11. Avatar for TraceyTracey

    September 12, 2014 at 5:45 pm

    Can you tell me what and where you get the brown paper please?

    Reply
    • Avatar for TraciTraci

      September 12, 2014 at 5:59 pm

      Hi Tracey! There is a link in my recipe under the method section,’for the muffins’. Thanks for stopping by!

      Reply
  12. Avatar for Isadora @ She Likes FoodIsadora @ She Likes Food

    September 11, 2014 at 9:07 pm

    These muffins look so amazing!! Chocolate and zucchini go together so well and I’m now realizing that I haven’t made any zucchini desserts this summer yet! I gotta change that asap with these delicious muffins!

    Reply
    • Avatar for TraciTraci

      September 11, 2014 at 9:45 pm

      Hi Isadora! Thank you! :D

      Reply
  13. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    September 11, 2014 at 2:20 pm

    I am so making these!! They looks great – love the streusel topping. I like to bake things and bring them to work (so I don’t eat them all) so my co-workers will be benefitting from these soon. Great pictures, Traci! What are the little wrappers that you bake them in – I haven’t seen those before?

    Reply
    • Avatar for TraciTraci

      September 11, 2014 at 3:12 pm

      Hi Geraldine! Thank you! I put a link in my method for the little wrappers ;) . I like them too!

      Reply

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