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.
1/4Cups (45 grams)Mini Vegan Chocolate Chipsoptional for sprinkling on top
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.
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.
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.