Veteran – Recipe Highlight: Chocolate Chip Zucchini Muffins

We wanted to highlight one of our favorite muffin recipes EVERRRR!

Nothing says I love you more, than to have these ready for your loved ones when they come home.

~This recipe has no oil, no refined sugar and no dairy~

Chocolate Chip Zucchini Muffins (VEGAN)


1 1/4 cups whole wheat pastry flour

1/4 cup unsweetened cocoa

1 1/4 tsp baking powder

3/4 tsp baking soda

2 TBS ground flax seed

1/2 tsp salt

1 tsp cinnamon

1 whole banana, mashed

1 cup raw sugar- or sugar substitute

     (I used 1/2 cup sucanat and 1/2 date sugar.  Agave Nectar could work)

1/2 cup unsweetened applesauce

1/4 cup non-dairy milk (I used vanilla soy milk)

1 cup shredded zucchini (I did a little more than this)

Chocolate Chips- add as much or as little (Carob or Vegan OR any other kind that will help make your kids eat this delicious muffin!)

Optional:  Chopped walnuts


Preheat over to 350 degrees.  Mix the flour, cocoa, baking powder, baking soda, flax seed, salt and cinnamon together.  In another bowl, cream mashed banana with applesauce and sugar.  Add in soymilk, vanilla, zucchini, chocolate chips and nuts if desired.  Stir until evenly combined.  Slowly add the dry flour mix to the wet mix, stirring until just combined.

Grease muffin pan or if using liners, lightly spray inside of liners with cooking spray to prevent sticking.

Spoon batter into greased muffin pan and bake 18-25 minutes, or until toothpick inserted into the center comes out clean.

Store in fridge or freezer for a quick and yummy snack! 

*I made 15 muffins with this recipe.  And they were gone before I could even put them in the freezer 🙂

Source: WFM 1-10

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