The BEST Chocolate Chip Zucchini Muffins (Incl. Vegan Version)


In my last post I listed a bunch of ways we like to use zucchini.  This muffin recipe has been one of our absolute favorites (second only to our very popular Chocolate Zucchini Cake) for years.  It's the perfect amount of sweetness, super duper moist and all-around delicious.  Use a really good chocolate chip or chunks of chocolate - you won't regret it.


I've included both the original (full fat + eggs) version as well as a lightened up vegan version. Whether you're vegan or just out of eggs and want to make a yummy muffin, the lighted up vegan version really is an incredibly delicious version.  If I don't say so myself.  

My husband used to hate when I would ask him to try anything I'd "veganized".  Once he realized my changes did not mean less taste, he's been a willing taste tester.  So I couldn't wait to have him try these muffins because I wanted to make sure, since I haven't eaten a baked good with eggs in over a year, that my taste buds were correct.  Yes indeed!  My I-love-oil-eggs-and-whatever-my-wife-doesn't-eat husband agreed that they are delicious and that he would never have known it was vegan or used less oil if I hadn't told him.  

That, my friends, is what I call a winning recipe!

Anyway, enough about the conversion.  You'll be happy with either version.  They freeze well too, for up to 3 months.


The BEST Chocolate Chip Zucchini Muffins (Regular Version)
Makes 6 large muffins or 12 regular-size muffins

3/4 cup oil (i.e. grapeseed, or canola - I have not tried coconut)
1 cup sugar (or 1/2 - 3/4 cup maple syrup)
1/2 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (I have successfully used white whole wheat flour as well)
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 3/4 cups (heaping) unpeeled, grated zucchini
3/4 cup chocolate chips or chunks of chocolate

Preheat oven to 350 degrees Fahrenheit.  Line one 12-cup muffin pan or one 6-cup large muffin pan with paper liners.


In a large bowl, combine oil, sugar/maple syrup, salt, eggs, and vanilla.  Whisk to combine.  Add in the flour, baking powder, and baking soda and whisk together by hand until lump-free.  Fold in the grated zucchini and chocolate chips/chunks.

Fill the muffin cups almost all the way to the top.  Bake 20-25 minutes for regular-sized muffins or 25-30 minutes for large sized muffins, or until the muffins are browned and spring back slightly to the touch.

Store at room temp, in an air-tight container up to 4 days, or freeze (freeze on a cookie sheet and then put in freezer-safe bag or container) up to 3 months.



The BEST Chocolate Chip Zucchini Muffins - Vegan Version + Reduced Sugar & Oil
Makes 6 large muffins or 12 regular-size muffins

1 Tablespoon ground flaxseed
3 Tablespoons water
1/3 cup oil (i.e. grapeseed, or canola - I have not tried coconut)
1/4 cup applesauce
1/2 cup yogurt (non-dairy for vegan - plain or vanilla)
3/4 cups granulated sugar -or- 1/2 cup maple syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (I have successfully used white whole wheat flour as well)
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 3/4 cups (heaping) unpeeled, grated zucchini
3/4 cup chocolate chips or chunks of chocolate

Preheat oven to 350 degrees Fahrenheit.  Line one 12-cup muffin pan or one 6-cup large muffin pan with paper liners.

In a small bowl, combine the ground flaxseed and water and let sit for 5 minutes.  Meanwhile, in a large bowl, combine oil, applesauce, yogurt, sugar/maple syrup, salt, and vanilla.  Whisk to combine.  Add in the flour, baking powder, and baking soda and whisk together by hand until lump-free.  Fold in the flaxseed and water combination, grated zucchini and chocolate chips/chunks.

Fill the muffin cups almost all the way to the top.  Bake 20-25 minutes for regular-sized muffins or 25-30 minutes for large sized muffins, or until the muffins are browned and spring back slightly to the touch.

Store at room temp, in an air-tight container up to 4 days, or freeze (freeze on a cookie sheet and then put in freezer-safe bag or container) up to 3 months.

**If you choose to, you can use eggs in the reduced oil/sugar version by omitting the 1 Tablespoons flaxseed, 3 Tablespoons water, and 1/4 cup applesauce and replacing the ingredients with 2 eggs. **


5 comments

Kathy said...

I made a batch of zucchini muffins last night which were yummy. I know my son loved the zucchini chocolate cake recipe from Downshiftolgy however you wouldn't be able to eat that there heaps of chocolate in it..he loved it. Have a good week. Kathy

daisy g said...

These look absolutely mouth-watering! I will work on a gf version with eggs. Thank you so much for adding some sweetness (but not too much) to my life! ;0D

Staci at Life At Cobble Hill Farm said...

Daisy - I hope it works with gf flour, you will love them!!

Unknown said...

I so enjoy reading your blog! I often turn to it in the evenings when I just want to relax and unwind. Thank you for the super pictures! Can't wait to try the less oil recipe you posted.

Staci at Life At Cobble Hill Farm said...

Thank you so much! I'm so happy you are enjoying the blog and photos. :)