Moist Dairy-Free Chocolate Zucchini Muffins
These moist and tender dairy-free chocolate zucchini muffins combine the natural moisture of zucchini with rich cocoa and dairy-free chocolate chips for a guilt-free, indulgent treat perfect for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Ingredients
- 1 ½ cups (190 g) all-purpose flour (can substitute gluten-free flour)
- ½ cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) dairy-free yogurt (soy or coconut-based recommended)
- ⅓ cup (80 ml) vegetable oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- about 1 cup (120 g) shredded zucchini, packed and squeezed dry
- ½ cup (90 g) dairy-free chocolate chips (optional but recommended)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with oil.
- Wash and trim zucchini. Shred finely using a box grater or food processor attachment. Place shredded zucchini in a clean towel or cheesecloth and squeeze firmly to remove excess moisture.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk granulated sugar, dairy-free yogurt, vegetable oil, vanilla extract, and apple cider vinegar.
- Stir shredded zucchini into the wet mixture until evenly distributed.
- Pour wet ingredients into dry ingredients and gently fold together using a spatula until just combined. Avoid overmixing.
- Fold in dairy-free chocolate chips, reserving a few to sprinkle on top.
- Spoon batter evenly into muffin cups, filling each about two-thirds full. Sprinkle remaining chocolate chips on top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and tops spring back lightly when pressed.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
[‘Squeeze zucchini thoroughly to remove excess moisture to avoid soggy muffins.’, ‘Use room temperature dairy-free yogurt and oil for better mixing.’, ‘Avoid overmixing batter to keep muffins tender.’, ‘If muffins brown too quickly, tent with foil halfway through baking.’, ‘Frozen zucchini can be used if thawed and drained well.’, ‘Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.’, ‘Let muffins rest for a day to deepen chocolate flavor.’, ‘Optional variations include adding cinnamon, cayenne, chopped nuts, or shredded coconut.’]
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 16
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 3
- Protein: 3
Keywords: dairy-free, chocolate zucchini muffins, healthy muffins, vegan muffins, gluten-free option, dairy-free chocolate, zucchini recipe, easy muffins, healthy baking