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Oil-Free Chocolate Zucchini Muffins


  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 & 1/4 cup lightly packed shredded zucchini, skin left on
  • 1 & 1/4 cup almond milk
  • 2 tsp apple cider vinegar (or lemon juice)
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 cups whole wheat pastry flour (or all-purpose)
  • 1/3 cup cocoa powder
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine grain sea salt
  • 1/2 cup cane sugar
  • 2/3 cup walnuts, chopped


Step 1

Preheat oven to 350F and line with muffin papers.

Step 2

Mix flax egg in a small bowl and set aside. Grate zucchini using a grater (regular grate size). Set aside.

Step 3

Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as were making vegan buttermilk.

Step 4

In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).

Step 5

Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the walnuts and shredded zucchini.

Step 6

Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes.


Store in the fridge for 2-3 days. Muffins may also be frozen. Adapted from http://ohsheglows.com/2012/08/06/oil-free-chocolate-zucchini-walnut-muffins/