Vegan Chocolate Zucchini Muffins with Pecan Streusel

Vegan chocolate muffins in a muffin tin just out of the oven.

Vegan Chocolate Zucchini Muffins with Pecan Streusel

Light and fluffy vegan zucchini muffins are easy to whip up with bowl and spoon. Rich and chocolatey, loaded with shredded zucchini - no squeezing required, these muffins are topped with a brown sugar pecan streusel for crunch and a touch of sweetness!

Course Breakfast, Snack

Cuisine American, Vegan, Vegetarian

Diet Vegan

Keyword Chocolate Zucchini Muffins, Vegan Chocolate Muffins, Zucchini Chocolate Muffins

Prep Time 18

Cook Time 35

Total Time 53

Servings Muffins

Calories 331kcal

Author Traci York

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
1 1/2 Cups (265 grams) Shredded Zucchini packed, unsqueezed, 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 Fine 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 (for the 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 (affiliate links) muffin cups or DIY your own.
Shred the zucchini using a box grater, coarse microplane or the fine shredding blade on a food processor. No need to squeeze the zucchini of its liquid. 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 and no dry flour streaks remain. The batter will be very thick and it will seem dry (don't worry!).
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.

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