The giant zucchini from my local farm showed up right when my favorite food tester requested a snack he could grab for breakfast. Add to that the fact that everything is better with chocolate, and I needed treats for a neighborhood Labor Day party, and the Chocolate Chip Zucchini Muffin was born.
I started with a bread recipe that I scaled for muffins. To make the recipe vegan I omitted the eggs, as they aren’t necessary for muffins, and I made buttermilk from non-dairy milk and apple cider vinegar. For high altitude, I used a bit more liquid and I reduced the baking powder. Combine all that with a huge zucchini, or several smaller ones, and you have a delicious dessert for a crowd.
Chocolate Chocolate Chip Zucchini Muffins inspired by Craftsy’s Easy Chocolate Zucchini Bread
1 cup + 2 TBS non-dairy milk
1 tsp apple cider vinegar
2 cups all purpose flour
1/2 cup cocoa powder (not dutch process)
1 cup organic sugar
1/3 cup organic brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
1 tsp vanilla extract
1 1/2 cups shredded zucchini
3/4 cup mini chocolate chips
Preheat oven to 350F. Place 15 liners in two muffin tins. Put non-dairy milk in a small bowl and whisk in apple cider vinegar. Set aside to curdle.
In a large bowl, sift together flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt. Add oil and vanilla to the curdled milk and whisk together until well combined. Add wet ingredients to dry ingredients and stir until only a few streaks of dry ingredients remain. Fold in zucchini and chocolate chips, and stir until batter is uniform.
Fill muffin cups 2/3 full with batter. Bake 23-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the top springs back when lightly pressed. Let tins cool on a wire rack. Makes 18 muffins.
Until next time, happy baking!