Vegan Double Chocolate Zucchini Muffins
These vegan double chocolate zucchini muffins are the perfect accompaniment to a cup of coffee in the morning or as an afternoon snack.
Servings 12 muffins
- 1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/3 cup white sugar
- 1/2 cup cocoa powder
- 2 teaspoons instant espresso powder
- 1/4 teaspoon salt
- 1 cup soy milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup vegan chocolate chips
- Optional: 1/4 cup unsweetened shredded coconut flakes
Preheat your oven to 350 degrees Fahrenheit. Spray a muffin tin with non stick cooking spray or line muffin tin with paper liners.
In a large mixing bowl, add all the ingredients except the chocolate chips. Stir with a wooden spoon until well mixed. Add chips and stir again until evenly distributed in dough.
Divide dough evenly between 12 muffin cups. Sprinkle with shredded coconut flakes if using. Bake muffins for 16-20 minutes or until toothpick inserted into muffin comes out clean.
Serving: 1muffin | Calories: 189kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 94mg | Potassium: 138mg | Fiber: 2g | Sugar: 10g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg