Healthy Vegan Chocolate Muffins Recipe

You know those people who say they aren’t big fans of chocolate? Well, you wouldn’t catch me dead in their camp 🤣 I’ve been a fan of everything double-triple-quadruple chocolate ever since I was a kid. Luckily, when I went vegan five and a half years ago, I didn’t have to give up this favorite treat of mine.

One thing I’m not a fan of is when a delicious chocolate dessert is so heavy that it makes you feel like you’ve swallowed a brick. That’s why today I’m sharing my latest recipe for healthy vegan chocolate muffins that are just as decadent and moist as any of the chocolate muffins you’ve ever felt guilty about eating, yet are made without butter, eggs, or oil.

Healthy chocolate chip muffin recipe | dairy-free, egg-free, oil-free vegan chocolate muffin recipeThe secret ingredient in this chocolate muffin recipe is finely shredded zucchini. If you’ve followed the healthy baking blogosphere for a while, I’m sure you’ve heard about this vegetable’s ability to infuse baked goods with scrumptious moistness.

Zucchini is especially popular in chocolate cake recipes because the brown color of chocolate masks its shredded green skin speckled throughout the finished product. However, the green specks are easy to avoid in non-chocolaty baked goods too if you peel the zucchini first.

I kept my zucchini unpeeled for these chocolate muffins to save time and effort, but you can peel it if you’d like.

Vegan chocolate zucchini muffins - egg-free and dairy-free chocolate muffin recipe | healthy chocolate muffins | vegan chocolate muffinsIf you’ve got children, you’ll like it that these muffins let you sneak some extra veggies into your kids’ diets. In fact, children who get more fiber from vegetables in their diet might experience health benefits later on in life, as Dr. Michael Greger of notes over here.

My 14 month-old daughter hasn’t heard any of Dr. Greger’s lectures on health yet, but she still gobbles up these chocolate zucchini muffins like they’re going out of style 😄

Looking to sneak in more veggies into everyday foods? I’ve got a few recipes here on the blog that do just that – check out these pancakes with pumpkin and shredded carrots, or this pesto that gets an additional boost of greens from kale.

Chocolate Zucchini Muffins - vegan chocolate muffin recipe | egg-free chocolate muffins recipe | healthy chocolate muffinsThese muffins were inspired by the chocolate zucchini muffin recipe in Lindsay S. Nixon’s Happy Herbivore Cookbook. I’ve made Lindsay’s muffins countless times, but wasn’t always thrilled with their texture: it often seemed too sticky rather than moist.

Through some trial and error, I realized that this was happening because of the combination of applesauce and mashed banana in the recipe. While both of these ingredients work well to cut fat from this recipe, using both of them at once could be an overload (my opinion).

So I cut the banana from Lindsay’s original recipe, and added almond meal. An unexpected switch? It might seem that way, but I’ve been using almond meal to make various baked goods lately, and noted that it yields luxurious moistness and a delicate texture to the final products.

Just half a cup of this stuff made a huge difference. The muffins stayed just as healthy and whole food-y, but turned out more decadent. Almond meal may add some fat to the final product, but in my opinion it’s worth it.

Healthy chocolate chip zucchini muffins - dairy free and egg free chocolate muffin recipe | vegan chocolate muffins | healthy chocolate muffinsSince this recipe calls for almond meal and chocolate chips, it’s not fat-free, but rest assured that it’s still way healthier than a butter and egg-laden muffin from the grocery store. Also, since it contains zucchini, maybe I’ll just list these muffins under the salad category 😂

Healthy vegan chocolate zucchini muffins recipe | dairy-free chocolate muffin recipe| egg-free chocolate muffins | oil-free vegan chocolate muffin recipe | healthy muffin recipe

One of my favorite ways to eat these muffins is to cut them in half lengthwise and smear some peanut butter because, ahem, chocolate peanut butter is the best flavor ever! Try this if you want to take these muffins to the next level of decadence 🙂

Healthy Vegan Chocolate Zucchini Muffins Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 muffins

Healthy Vegan Chocolate Zucchini Muffins Recipe

These delicious and healthy vegan chocolate muffins use finely shredded zucchini as the secret ingredient that adds scrumptious moistness. Feel free to bake these with or without paper liners. Made with no dairy, eggs or oil.


    Dry ingredients:
  • 1 1/4 cup whole wheat pastry flour
  • 1/2 cup almond meal
  • 1/3 c unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 - 1 cup non-dairy chocolate chips
  • Wet Ingredients:
  • 1/3 cup non-dairy milk (I used almond)
  • 1/2 cup unsweetened applesauce
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1 cup zucchini, shredded using the fine side of a box grater


  1. Preheat the oven to 350 degrees F. Prepare a 12-pc nonstick muffin pan (line it with paper liners if desired).
  2. In a large bowl, combine all dry ingredients.
  3. In a medium bowl, whisk sugar with nondairy milk and applesauce until the sugar dissolves. Mix in shredded zucchini and vanilla extract.
  4. Add the wet mixture into the dry along with the chocolate chips. Mix until incorporated. Do not overmix, or the muffins may come out tough.
  5. Pour equal amounts of the batter into the cups of the prepared muffin pan. Bake for 20-23 minutes, or until a toothpick comes out dry when a muffin is pierced.
  6. Cool the muffin pan on a wire rack for 10 minutes, then carefully remove the muffins and cool a bit longer. Enjoy!

Question for you: Have you made any other baked goods with shredded zucchini?

Healthy vegan chocolate muffins recipe - oil-free vegan chocolate muffin recipeKnow someone who would love to try this recipe? Share it with them! And stick around for more awesomeness – subscribe to Vegan Runner Eats in the top right corner of this page to receive the latest posts, or follow the blog on  FacebookTwitter Google+ Instagram!

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About Alina Zavatsky - Vegan Runner Eats

Alina first made a switch to a vegan diet in 2013 to optimize her athletic performance as a marathon runner. Being vegan eventually opened her eyes on the issues of animal welfare, environmental protection, human rights and feminism. Alina hopes that her blog will help its readers on their path to making this world a better place.

2 Responses to Healthy Vegan Chocolate Muffins Recipe

  1. Sandy Juracich says:

    Looks good, Alina. I will try this recipe next week.

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