Vegan Chocolate Zucchini Muffins

If you’re after a chocolate muffin that’s moist, tender, and totally plant-based, these vegan chocolate zucchini muffins are exactly what you need! They pack a deep chocolate punch and sport those bakery-style domed tops we all love. The best part? You only need simple pantry staples and one bowl to make them. No eggs or funky egg replacers here—just shredded zucchini to keep things soft and moist.

In this post, I’ll walk you through everything to make these delicious muffins: a foolproof recipe for 12 muffins that takes about 40 minutes total (15 minutes prep plus around 25 minutes baking), step-by-step photos, tips to boost those muffin tops higher, ideas for gluten-free swaps and storage, plus mix-in suggestions to make them your own. You’ll find the full ingredient list and instructions in the recipe card below.

• Easy one-bowl prep with minimal clean-up.
• Helpful tips to get bakery-style muffin domes every time.
• Gluten-free options, dairy-free milk swaps, and tasty mix-in ideas.
• Storage and freezing advice to save time later.

What Makes Them Special

These vegan chocolate zucchini muffins are a dream come true if you want something rich, moist, and easy. They’re whipped up in one bowl without using eggs or special replacements. Adding shredded zucchini gives you a tender crumb plus sneaks in some extra veggies and moisture. The recipe is made to yield those lovely, high bakery-style muffin tops you crave. Plus, they’re super adaptable: switch to gluten-free flour, pick your favorite dairy-free milk, and toss in your favorite add-ins like nuts or more chocolate chips.

• Minimal prep—just one bowl and easy steps.
• Moist and tender thanks to zucchini—no need to squeeze it dry unless it’s super wet.
• Gorgeous bakery-style domes with simple tricks to get them taller.
• Gluten-free friendly with tested swaps; flexible with dairy-free milks and additions.
• Perfect to freeze and a great way to use up extra zucchini sitting around.

Ingredient List

• 2 cups (250g) coarsely shredded zucchini, (around 1 medium large zucchini)
• 1 cup (200g) packed brown sugar, granulated sugar or coconut sugar
• ¾ cup (190g) dairy-free milk
• ½ cup (125g) neutral flavored oil, such as a light olive oil
• 1 teaspoon vanilla extract, optional
• 2 cups (250g) all-purpose plain flour, spoon and leveled (note 2 for gluten-free)
• ½ cup (50g) cocoa powder
• 3 teaspoons baking powder
• ⅛ teaspoon salt, optional
• ¾ cup (130g) vegan chocolate chips, optional, plus more for topping

How to Make Them

1. Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with liners.
2. Optional hot-start: preheat oven to 220°C (425°F), bake 5 minutes, then reduce to 180°C (350°F) for the remainder of baking.
3. Shred 2 cups (250g) zucchini coarsely (use a food processor or box grater); if extremely wet, blot or lightly press with a clean towel to remove excess moisture.
4. Measure ingredients by weight or use the spoon-and-level method for flour to avoid packing.
5. In a large bowl combine shredded zucchini, packed brown sugar, dairy-free milk, neutral oil, and vanilla; mix until smooth and no zucchini clumps remain.
6. Sift cocoa powder if clumpy, then add flour, cocoa, baking powder, and salt to the bowl and stir gently until just combined (do not overmix).
7. Fold in vegan chocolate chips, if using.
8. Optional: chill the batter in the fridge up to 2 hours to thicken and encourage taller muffin tops.

9. Scoop batter into the prepared muffin tin almost to the top using an ice cream scoop or spoon; space muffins out in the pan for taller domes and sprinkle extra chocolate chips on top if desired.

10. Bake at 180°C (350°F) for 23–27 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
11. Let muffins rest in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Baker’s Tips

Grate your zucchini, but no squeezing required! The natural moisture from the zucchini balances nicely with a bit less dairy-free milk so your batter won’t turn out soggy. I usually use a food processor to shred mine, but a good old-fashioned box grater works just as well.

If your zucchini is extra juicy, go ahead and blot it lightly with a clean kitchen towel or some paper towels to soak up the excess.

Brown sugar adds lovely depth and moisture. If you don’t have brown sugar, granulated or coconut sugar make great stand-ins.

Pick your favorite dairy-free milk. I usually go for soy milk because it has a nice protein boost that helps keep muffins tender, but almond milk, oat milk, or whatever you like will work great.

Sift your cocoa powder if it’s clumpy to keep the batter extra smooth and consistent.

Remember, these vegan chocolate zucchini muffins don’t need any special egg replacers to rise light and fluffy — the zucchini and baking powder do all the magic.

All the ingredient amounts and detailed steps are waiting for you in the recipe card down below.

These vegan double chocolate zucchini muffins are ready to shine just as written — no extra tweaks required!

For those gorgeous tall muffin tops, the biggest trick is to space your muffins out in the pan (like in the photo below). Giving each muffin a little room gives the oven heat more access to rise higher. If you only have one muffin tray, bake six muffins at a time for the best results.

You can also try these tricks:

• Bake with a hot start: Preheat your oven to 220°C (425°F) and bake for 5 minutes, then lower to 180°C (350°F) for about 20 minutes more. The initial heat boost helps the muffins pop up higher without drying out because of the lower temperature after.
• Chill the batter: If you have some time, let your batter rest in the fridge for 2 hours before baking. This helps the flour fully absorb the liquids, creating a thicker batter that encourages high domes. But honestly, I usually stick with the spacing and hot start tricks since they’re quicker!

I just did the hot-start trick for the muffins you see in the photos here 🙂

Ways to Customize

Can I add other ingredients to the muffins?

Absolutely! Try tossing in:
– chopped pecans, walnuts, or almonds for crunch
– chocolate chunks instead of chips for gooey pockets
– vegan white chocolate chips for an extra treat
– 1 teaspoon espresso powder to boost the chocolate flavor

If zucchini isn’t your thing, check out my vegan chocolate muffins or browse my other vegan muffin recipes for more options!

Can I use a different flour?

Gluten-free option: Yep, I tested these with King Arthur’s gluten-free measure-for-measure flour and it works great! Plan to bake for a few extra minutes, about 27-30.

Healthier swaps: Try whole wheat or spelt flour, but add a splash more dairy-free milk since these flours absorb more liquid.

Can I use less sugar or replace it with something else?

You can cut the sugar down to ¾ cup (about 145g) with some mild effects on moisture and sweetness. Coconut sugar is an easy swap for a less sweet, richer flavor.

I don’t recommend switching to liquid sweeteners like maple syrup or mashed banana in the same amounts—they change the batter texture and require some testing to get right.

Can I bake the muffins in a loaf pan?

For loaf-style baking, check out my chocolate zucchini bread or classic zucchini bread recipes instead. Loaves are a bit different — bigger, sliceable, and usually need an egg replacer for best texture.

Storage and Make-Ahead

Once your muffins have cooled, store them an airtight container. They last:

• Up to 3 days at room temperature.
• Up to 5 days in the fridge.
• Up to 1 month in the freezer.

To freeze: cool completely, then wrap each muffin individually with plastic wrap or arrange them in a single layer in a freezer bag or container. Squeeze out as much air as you can to avoid freezer burn.

To thaw: move muffins to the fridge overnight or leave them out on the counter for a couple of hours.

To refresh: warm at 160°C (325°F) in the oven for 5 to 8 minutes or zap a single muffin in the microwave for 10–20 seconds. If reheating frozen muffins, add a few extra minutes in the oven to heat through (about 8–12 minutes).

Pro tip: storing muffins with a paper towel in the container helps cut down on moisture buildup when refrigerating.

Make-ahead tips: You can whip up the batter and chill it in the fridge for up to 2 hours before baking. This can encourage taller muffin tops. Or, bake them ahead of time and freeze for easy grab-and-go breakfasts or snacks.

Common Questions

• Do I need to squeeze the zucchini?

  Nope! This recipe is designed so squeezing isn’t necessary. If your zucchini is extremely wet, blotting or lightly pressing out some moisture with a clean towel can help keep the batter from getting too runny.

• How do I get those tall, bakery-style muffin tops?

  Space out the batter in the pan—bake six muffins at a time in a 12-cup pan to let hot air circulate better, boosting rise. Alternatively, chill your batter in the fridge for up to 2 hours before baking. You can also start baking at a high heat (220°C/425°F) for 5 minutes, then lower to 180°C/350°F until done.

• Can I make these gluten-free?

  Yes! I’ve tested this using a gluten-free measure-for-measure flour blend like King Arthur’s. Expect to bake for 27-30 minutes. The toothpick test still applies — a few moist crumbs on your tester are great!

• Can I decrease the sugar or use other sweeteners?

  You can trim the sugar down to ¾ cup (around 145 grams) and still get great results—your muffins will just be a tad less sweet and moist. Coconut sugar is a perfect one-to-one swap. Using liquid sweeteners like maple syrup or mashed banana needs some experimenting, as they change batter texture.

• Can I swap the oil for something else?

  I suggest using neutral oils—like light olive oil or vegetable oil—to keep the muffins moist and tender. Melted coconut oil or vegan butter can work too. But be cautious swapping for applesauce or other fat replacements, as texture and moisture will change, needing tweaks to the recipe.

• Why are my muffins dense or gummy?

  This usually happens from overmixing the batter or packing too much flour into your measuring cup. Mix just until combined and measure ingredients by weight or use the spoon-and-level method. Also, watch your baking time—overbaking dries them out and can make them tough.

• Can I use frozen zucchini?

  Yes! Just thaw it fully first, then drain or pat dry well to remove extra moisture before mixing into the batter. This keeps the texture just right.

• Can I make mini or jumbo muffins?

  You bet! For minis, shorten baking time, checking around 10–12 minutes. For jumbo muffins, increase baking time and use the toothpick test — they’ll take longer than the standard 23–27 minutes.