If you’re looking to wow your Valentine this year or your loved one at any given time, these vegan double chocolate love muffins will be sure make them say WOW and have them smiling from ear to ear. These muffins are healthy, low in sugar, moist and incredibly dreamy. One bite and you would never even know that these are made with vegetables!
Zucchini is one of those green vegetables that makes for a perfect addition to sweet treats. If you’re looking to get those greens in, yet have a hard time choking down the bland flavor of a green vegetable, these Vegan Double Chocolate Zucchini Love Muffins are here to save the day! These are perfect for adults and children.
There are two positives that I love about adding shredded zucchini to this baked sweet treat:
Since zucchini has a soft dull flavor, it pairs perfectly when added to chocolate. It doesn’t add any additional flavors or odd textures to the muffin, so it’s as if it is not even there! No one would ever know if you didn’t tell them. Hence, perfect for kids or even stubborn adults who hate consuming vegetables.
When the shredded zucchini gets added to a baked good it helps keep the baked good moist without needing to add any extra unecessary oils or fats. So, in turn it also makes them healthier from that aspect. You cut down on oils and fats and add in a vegetable! Who would have thought!?
I made these one time back when we were stuck and quarantined at home at the beginning of COVID. My Husband fell in love with them and as cruel as this may seem, I never made them again. Why? I don’t know. Ha. He asked me countless times to make them again and I never thought that they would become such a hit. So, I tried the recipe again with some minor adjustments to make them Vegan and I had a few more people try them. Before I knew it everyone became obsessed! So, here we are. I thought that since everyone loved them so much and love is in the air they would be the perfect Valentine’s Day sweet treat. But, keep in mind, these are also amazing at any time of the year!
One thing I especially love about these is that you can have 1 or you can have 3 without the guilt! These are completely vegan, so they are dairy free. They are made with zucchini and half of the flour is made up of almond flour. Plus, I’ve included whole flaxseeds which contain an abundance of health benefits! So, although these contain double the amount of chocolate, they are still rated healthy in my book!
If you love chocolate and love being healthy all in one, make these! And make sure to tag @prettyplatebymichelle when you do. I would love to see your how your Vegan Double Chocolate Zucchini Love Muffins turned out.
Makes about 15 muffins, INGREDIENTS:
1 and 1/2 TBSP whole flaxseeds
3 TBSP water
2 TSP fresh lemon juice
1 Cup coconut milk at room temp (coconut milk from the fridge in the milk section, NOT the can)
1 Cup almond flour
1 Cup all purpose flour
1/2 Cup cocoa powder
1 TBSP baking powder
1 TSP baking soda
1/2 TSP sea salt
1/2 TSP cinnamon
1/4 TSP nutmeg
1/4 Cup coconut oil, melted
2/3 Cup agave nectar
1 TSP vanilla extract
1/2 Cup semi-sweet chocolate chips
1 and 1/4 Cup finely shredded zucchini (about 1 medium zucchini)
Prepare your muffin tin with non stick spray and set aside.
In a bowl or your mixing bowl, mix all of your dry ingredients. This is to include: 1 cup almond flour, 1 cup all purpose flour, 1/2 cup cocoa powder, 1 tablespoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1 and 1/2 TBSP flax seeds. Set aside.
Grate your zucchini and place in a bowl. Set aside. Measure out your chocolate chips and set aside.
In another bowl, mix your wet ingredients. This is to include: 1/4 cup coconut oil, melted, 2/3 cup agave nectar, 1 teaspoon vanilla extract, 3 tablespoons water, 2 teaspoons fresh lemon juice and 1 cup coconut milk at room temp.
Mix your dry ingredients with your wet ingredients in your mixer. Mix on low to medium low for 1-2 minutes until everything is mixed.
Stop the mixer and add in your zucchini and chocolate chips. Place the mixer on low to medium low again and mix everything well.
Preheat your oven to 350. Full your muffin tin with 1/3 cup batter in each slot. When done, bake at 350 for 45 minutes. OR you can bake at 400 for 25 minutes.
Remove from heat and let cool on a cooling rack for 10 minutes. Enjoy immediately and store and leftovers in an air tight container.
PRETTY PLATE KITCHEN ITEMS USED: