Looking for a way to sneak more vegetables in while you indulge your sweet tooth? Look no further than my fudgy chocolate zucchini muffins. Gooey, moist, and incredibly decadent, these muffins are the perfect breakfast, snack, or dessert!
Um, Why Zucchini?
Well, in short, they are a great way to add some moisture to the batter, add some vegetables in your diet, and add some fiber to the muffins. No, they are NOT guilt-free muffins because there is some zucchini in them, because zucchini or not, I don’t think eating should EVER make someone feel guilty.
Zucchinis are about 94% water, and when you grate them, that makes them release this water content much more easily. As the muffins are heated up in the oven, the water gets released and absorbed by the flour. As a result, the fudgy chocolate zucchini muffins come out of the oven super moist.
Plus, when you combine it with the chocolate, dairy-free milk, sugar, and vegan butter, you practically hide all the zucchini flavor.
Ingredients and Substitutes for Fudgy Chocolate Zucchini Muffins
- Zucchini : Substitute with grated carrots for a different flavor.
- Granulated sugar : Substitute with coconut sugar or cane sugar for a different sweetness profile.
- Dairy-free milk : Use almond milk, soy milk, or oat milk.
- Vegan butter : Substitute with coconut oil or any neutral-flavored oil.
- Vanilla extract : Optional, but can be substituted with almond extract for a different flavor.
- All-purpose flour : Substitute with whole wheat flour, spelt flour, or a gluten-free flour blend.
- Cocoa powder : No substitute needed, but you can use carob powder for a caffeine-free option.
- Chocolate chunks or vegan chocolate chips : Optional, but you can substitute with chopped nuts or dried fruit for a different texture.
- Instant Coffee granules: Skip it if you don’t have it
How to Make Fudgy Chocolate Zucchini Muffins
Preparatory Work
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners.
- Measure and assembly your wet and dry ingredients.
Combine and Bake
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Use an ice cream scoop or spoon to divide the batter evenly among the muffin cups.
- Bake the muffins for 23-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Store
- Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Notes for Fudgy Chocolate Zucchini Muffins
- Use a gluten free AP flour to avoid gluten allergies.
- For best results, use a kitchen scale to measure the ingredients accurately. If using measuring cups, avoid packing the flour. Instead, spoon the flour into the cup and level it off with a knife.
- For a healthier option, substitute with whole wheat flour or spelt flour. These flours absorb more liquid, so add an extra dash of dairy-free milk to the batter.
Tips to Bake the Perfect Fudgy Chocolate Zucchini Muffins
- Measure Ingredients Accurately : Use a kitchen scale to ensure precise measurements, especially for flour and zucchini, to avoid dense or dry muffins.
- Don’t Overmix the Batter : Once the dry ingredients are added, mix until just combined to prevent tough muffins.
- Use Fresh Zucchini : Freshly shredded zucchini adds moisture and texture to the muffins. Avoid pre-shredded zucchini as it can be too dry.
- Add Extra Flavor : Enhance the taste with spices like cinnamon or nutmeg, or add a touch of espresso powder to intensify the chocolate flavor.
- Customize with Mix-Ins : Consider adding nuts, dried fruit, or coconut flakes to the batter for extra texture and flavor.
- Avoid Overbaking : Check for doneness with a toothpick; a few moist crumbs are fine. Overbaking can make the muffins dry.
- Cool Properly : Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to avoid soggy bottoms.
- Why use zucchini in chocolate muffins? Zucchini adds water content to the muffins, making the end-product extra moist. Plus tehy make the muffins soft and tender without needing to add a lot of oil.
- Can I taste the zucchini? No, I promise you can’t taste the zucchini. The chocolate flavor dominates, and the zucchinis just contribute to the final texture of the muffins!
- Do I need to peel the zucchini before adding it to the muffins? No, you don’t need to peel the zucchini. Just grate it in and enjoy the benefits of the nutrients in the skin!
- Can I make these muffins gluten-free? Yes, simply use the same amount of gluten-free flour.
- Can I use a different type of sweetener? It’s best to stick to granulated sugar, as liquid sweeteners will alter the texture of the muffins.
- How do I prevent the muffins from being too stodgy? To prevent dense, stodgy muffins, be careful not to overmix the batter. Mix until just combined to keep the muffins light and fluffy.
Similar recipes to these Chocolate Muffins
- 3-Ingredient Vegan Chocolate Fudge
- Vegan Chai Banana Bread
- Easy Vegan Blueberry Cookies
- Vegan Cardamom Chocolate Chip Cookies
- Plant Based on A Budget’s Easy Coffee Cupcakes
Fudgy Zucchini Chocolate Muffins
Ingredients1x2x3x
Wet Ingredients:
- 2 cups 250g coarsely shredded zucchini (about 1 medium-large zucchini)
- 1 cup 190g packed granulated sugar, (sub with brown sugar, or coconut sugar)
- ½ cup 125g vegan butter (or substitute with a neutral oil)
- 1 teaspoon instant coffee granules
- ¾ cup 190g dairy-free milk
- 1 teaspoon vanilla extract optional
Dry Ingredients:
- 2 cups 250g all-purpose flour (see Note 1 and 2)
- ½ cup 50g cocoa powder
- 2½ teaspoons baking powder
- Pinch of salt
- ¾ cup 130g dark chocolate chunks or vegan chocolate chips (optional), plus extra for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners.
- Mix the Wet Ingredients: In a large bowl, cream together the sugar and room-temperature vegan butter using an electric or hand whisk until fluffy. Add the shredded zucchini, coffee granules, dairy-free milk, and vanilla extract (if using), mixing until the ingredients are well combined and the zucchini is evenly distributed.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt (if using). Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. If you’re using chocolate chunks or chips, gently fold them into the batter.
- Fill the Muffin Pan: Use an ice cream scoop or spoon to divide the batter evenly among the muffin cups, filling each almost to the top. For an extra touch, sprinkle additional chocolate chunks on top of the batter.
- Bake: Bake the muffins for 23-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to ensure the muffins remain moist.
- Cool and Store: Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Nutrition
Paella, a traditional Spanish dish, is beloved worldwide for its rich flavors and comforting textures. This vegan version maintains the essence of the classic dish while being entirely plant-based. Perfect for family dinners, gatherings, or a special weekend meal, this Vegan Paella is sure to impress vegans and non-vegans alike.
Ingredients and Substitutions for Vegan Paella
Vegan Paella Broth
- Dried kelp : Substitute with some dried mushrooms and/or soy sauce for that signature funky salty umami kick.
- Aromatics: Sage and bay leaves give the paella broth an earthiness.
- Saffron: Saffron lends a very subtle sweet earthy flavor. If you cannot find it, ground turmeric is your best option but make sure you do not use too much because turmeric is much less subtle.
Vegan Paella Proteins
- Seitan chorizo: Alternatively use smoked tofu, vegan sausage, tempeh, or tofu if you do not have seitan chorizo available.
Vegan Paella Vegetables
- Onion: Onion is a fantastic base for most rice dishes.
- Roma tomatoes: Use the best tomatoes you can find for this. Canned is totally fine if tomatoes are not in season yet!
- Zucchini (courgette): Squash also works if you do not like zucchinis or cannot find them easily.
- Eggplant (aubergine): Eggplants will melt in the paella and give it a creamy texture, so try not to skip them!
Vegan Paella Seasonings
- Salt: Good old trusty salt to bring out all the flavors.
- Garlic : With one clove per serving, this recipe uses a relatively large amount of garlic, but trust me it is not too much.
- Smoked paprika: Chipotle powder also works if you do not have smoked paprika on hand.
- Cayenne pepper: This is optional if you like your vegan paella spicy. You can also add a chopped chili pepper of your choice (serrano peppers, jalepeño, etc.) in with the vegetables if you want to add a fruity flavor profile as well as some heat.
Additional Ingredients
- Short-grain rice: Bomba rice is the most traditional option, but Arborio rice, which is Italian, works fine as well and has a lot of similar properties and uses. If you use Arborio rice, add a little bit more broth to the paella, as Arborio rice has more starch in it and will thicken the dish more. Read more about the comparison between Spanish rice varieties here .
- Optionally: Add some pitted olives, cooked mushrooms, or peas to the vegan paella if you want to up the vegetables.
- Lemon: The juice of a lemon is the perfect topper to the vegan paella. If you want the lemon flavor without all the sourness, lemon zest is a great garnish.
- Fresh parsley or coriander: Feel free to experiment with other garnishes like spring onion tops or mint if you prefer.
How to Make Vegan Paella
Prepare the Broth
In a large pot, boil a 5×10 cm piece of dried kelp with sage and bay leaves for about 5 minutes. Remove from heat and let the broth cool slightly. Add a pinch of saffron and adjust the flavors to taste.
Cook the Protein
Choose your preferred vegan protein (seitan chorizo, smoked tofu, vegan sausage, tempeh, or tofu). Cook according to package instructions or your preference. Set aside.
Sauté the Vegetables
In a large, flat-bottomed pan, heat a small amount of oil. Add the diced onion and a selection of vegetables (tomatoes, courgette, eggplant, bell pepper). Cook uncovered with a pinch of salt until the vegetables are slightly soft.
Add Garlic and Seasonings
Stir in the minced garlic and cook for a few more minutes. Add 2 teaspoons of smoked paprika and cayenne pepper if using. Mix well to coat the vegetables
Combine Proteins and Vegetables
Add the cooked proteins to the pan. Optionally, add olives, cooked mushrooms, and frozen peas for extra flavor and texture.
Add the Rice
Sprinkle the rice evenly over the dish. Gently mix to distribute the rice without overcrowding the pan. Ensure the rice is spread out in a thin layer for even cooking.
Pour the Broth
Pour the prepared broth into the pan until the ingredients are just covered by about 1/2 cm of broth. It’s better to add less initially and adjust later if needed.
Cook the Vegan Paella
Cook the paella uncovered on medium heat for 10-12 minutes. Avoid cranking up the heat too much to prevent burning the bottom. Add more broth if necessary.
Rest the Vegan Paella
Turn off the heat and cover the pan. Let the paella rest for about 15 minutes. If the rice is still a bit uncooked, add more broth, heat for 2 minutes, and let it rest again for 5 minutes.
Finish and Serve the Vegan Paella
Juice a lemon over the top of the paella and garnish with fresh parsley or coriander. Serve warm and enjoy your delicious vegan paella!
Tips for the Best Vegan Paella
- Use a good quality saffron for an authentic flavor.
- Avoid stirring the rice too much to achieve the perfect paella texture.
- Experiment with different vegetables and proteins to suit your taste.
- Is this vegan paella gluten free? Yes! As long as you make sure to use gluten-free vegan sausage, this paella is completely gluten free.
- Can I use brown instead of white rice? Yes, although the final texture will be altered, brown rice can work in this recipe. Adjust the amount of broth to ensure the paella doesn’t dry out.
- How can I reheat this dish if I have leftovers? Reheat the vegan paella gently on the stovetop or in the microwave, adding a splash of water or vegetable broth if needed to prevent it from drying out or sticking to the pan.
- Do you have any ideas for dishes to serve with the vegan paella? Crusty bread, a fresh green salad, and a glass of wine is the classic Spanish way.
- Can I add beans or chickpeas to bulk up the dish? Absolutely! Cook your beans or chickpeas separately until they’re about 90% cooked through, then add them to the paella along with the rice. Note that you will need more vegetable broth to cover everything and make sure it is cooking evenly.
Similar to Vegan Paella, from the blog:
- Lemon Rice – Chitranna or Nimmakaya Pulihora
- Easy Tomato Rice with Chickpeas
- One-Pot Vegetable Orzo
- How to Cook Fluffy Rice
Vegan Paella
Ingredients1x2x3x
Broth:
- 5 x10 cm piece of dried kelp
- Aromatics: sage bay leaves
- Pinch of saffron
Proteins:
- 1 cup seitan chorizo smoked tofu, vegan sausage, tempeh, or tofu
Vegetables:
- 1 onion diced
- 3 roma tomatoes diced
- 1 zucchini (small) courgette, diced
- 1 eggplant (small) aubergine, diced
- 1 bell pepper diced
Seasonings:
- Salt to taste
- 4 garlic cloves minced
- 2 teaspoons smoked paprika
- Optional: cayenne pepper to taste
Additional Ingredients:
- 1 cup Arborio or Bomba rice paella rice
- Optional: olives cooked mushrooms, peas
- 1 lemon juiced
- Fresh parsley or coriander for garnish
Instructions
Prepare the Broth and Cook the Protein
- In a large pot, boil a 5×10 cm piece of dried kelp with sage and bay leaves for about 5 minutes. Remove from heat and let the broth cool slightly. Add a pinch of saffron and adjust the flavors to taste.
- Choose your preferred vegan protein (seitan chorizo, smoked tofu, vegan sausage, tempeh, or tofu). Cook according to package instructions or your preference. Set aside.
Sauté the Vegetables:
- In a large, flat-bottomed pan, heat a small amount of oil. Add the diced onion and a selection of vegetables (tomatoes, courgette, eggplant, bell pepper). Cook uncovered with a pinch of salt until the vegetables are slightly soft.
- Stir in the minced garlic and cook for a few more minutes. Add 2 teaspoons of smoked paprika and cayenne pepper if using. Mix well to coat the vegetables.
Combine Everything
- Add the cooked proteins to the pan. Optionally, add olives, cooked mushrooms, and frozen peas for extra flavor and texture.
- Sprinkle the rice evenly over the dish. Gently mix to distribute the rice without overcrowding the pan. Ensure the rice is spread out in a thin layer for even cooking.
- Pour the prepared broth into the pan until the ingredients are just covered by about 1/2 cm of broth. It’s better to add less initially and adjust later if needed.
Cook, Rest, and Serve the Paella:
- Cook the paella uncovered on medium heat for 10-12 minutes. Avoid cranking up the heat too much to prevent burning the bottom. Add more broth if necessary.
- Turn off the heat and cover the pan. Let the paella rest for about 15 minutes. If the rice is still a bit uncooked, add more broth, heat for 2 minutes, and let it rest again for 5 minutes.
- Juice a lemon over the top of the paella and garnish with fresh parsley or coriander. Serve warm and enjoy your delicious vegan paella!
Nutrition
Treat your furry friend to these homemade Peanut Butter Oat Dog Cookies. Made with wholesome ingredients like oat flour, banana, and natural peanut butter, these cookies are not only tasty but also packed with nutrients.
The addition of flax seeds, chia seeds, and turmeric offers added health benefits, while the optional peanut butter frosting makes these treats extra special. Perfect for any pup, these cookies are easy to make and can be customized to your dog’s preferred texture—whether they like them crunchy or soft.
Why You Should Make These Homemade Peanut Butter Oat Dog Cookies for Your Pet?
You need to make these Peanut Butter Oat dog cookies since they offer several compelling benefits:
1.Natural, Healthy Ingredients
Store-bought treats often contain preservatives and fillers, whereas homemade treats let you control the ingredients. Using oat flour, banana, peanut butter, and flax seeds ensures your dog gets wholesome, nutrient-rich snacks that promote good health.
2.Cost-Effective
Homemade treats are significantly cheaper than store-bought options, especially those labeled as premium or all-natural. With a few simple ingredients, you can make a large batch at a fraction of the cost, saving money in the long run.
3.Customizable and Delicious
This recipe is versatile and can be tailored to your dog’s dietary needs and preferences. Plus, these treats are human-friendly and delicious, so you can enjoy them too!
Making these treats provides a healthy, affordable, and tasty option for your dog, with the added bonus of being something you can share together.
Ingredients and Substitutes for this Peanut Butter Oat Dog Cookies:
For the Cookies:
- Oat flour : Whole wheat flour or rice flour for a different texture.
- Ripe banana, mashed : 1/4 cup pumpkin puree or unsweetened applesauce.
- Unsweetened applesauce : 1/4 cup pumpkin puree or yogurt.
- Natural peanut butter : Almond butter or sunflower seed butter (ensure it’s dog-safe).
- Ground flax seeds : Additional chia seeds or 2 tablespoons oat bran.
- Ground chia seeds : Additional flax seeds or 1 tablespoon hemp seeds.
- Turmeric : Omit if unavailable or use ground ginger.
- Cinnamon : Nutmeg (in small quantities) or omit if desired.
- Salt : Omit for low-sodium treated.
For the Frosting:
- Thick soy or cashew yogurt : Greek yogurt (if your dog tolerates dairy) or coconut yogurt.
- Natural peanut butter : Almond butter or sunflower seed butter.
- Raw cane sugar : Maple syrup, in moderation.
Tips to Bake the Perfect Peanut Butter Oat Dog Cookie Treats
- Choose the Right Peanut Butter: Ensure that the peanut butter you use does not contain xylitol, which is toxic to dogs. Always opt for natural peanut butter with no added sugar or salt.
- Customize the Texture: Adjust the baking time according to your dog’s preference. For a crunchy treat, bake longer; for a softer treat, reduce the baking time.
- Avoid Overbaking: Keep a close watch during the final minutes of baking to prevent the cookies from burning. Oat flour can brown quickly, so it’s better to check a bit earlier than the suggested time.
- Safe Substitutes: If you need to substitute an ingredient, make sure it’s dog-safe. For instance, avoid nut butters that are high in sugar or contain harmful additives.
- Storage: Store the treats in an airtight container in the refrigerator for up to a weeks or freeze them for up to three months. The frosting will maintain its texture even when frozen, without ruining the texture of the cookie, making it a great option for cooling your pup down on hot days.
Peanut Butter Oat Flour Dog Cookies
Ingredients1x2x3x
Cookie ingredients:
- 2 cups oat flour
- 1 banana mashed
- 1/4 cup applesauce
- 1/2 cup natural peanut butter
- 1 tablespoon ground flax seeds and 1 tablespoon ground chia seeds
- 1/4 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Frosting/Icing:
- 1/2 cup thick soy or cashew yogurt
- 1/4 cup peanut butter
- 1 tablespoon raw cane sugar
Instructions
- Preheat your oven to 350°F (180°C).
- In a large bowl, mash the banana until smooth. Add the oat flour, applesauce, peanut butter, ground flax seeds, ground chia seeds, turmeric, cinnamon, and salt. Mix until the ingredients come together into a soft dough.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use your preferred cookie cutters to cut the dough into shapes, then place them on a baking tray lined with parchment paper.
- Bake the cookies for 10-15 minutes, or until they are golden brown. For a crunchier treat, bake a few minutes longer; for a softer cookie, bake for a shorter time. Keep an eye on the cookies to prevent burning.
- While the cookies bake, prepare the frosting. In a small bowl, mix together the yogurt, peanut butter, and raw cane sugar until smooth. Transfer the mixture to a squeeze bottle with a small opening.
- Once the cookies have cooled, use the squeeze bottle to decorate with the frosting. For an extra cool treat, freeze the cookies with the frosting before serving. The frosting will remain soft even when frozen, making these treats perfect for warm days.
Nutrition
Fudgy Zucchini Chocolate Muffins
Ingredients1x2x3x
Wet Ingredients:
- 2 cups 250g coarsely shredded zucchini (about 1 medium-large zucchini)
- 1 cup 190g packed granulated sugar, (sub with brown sugar, or coconut sugar)
- ½ cup 125g vegan butter (or substitute with a neutral oil)
- 1 teaspoon instant coffee granules
- ¾ cup 190g dairy-free milk
- 1 teaspoon vanilla extract optional
Dry Ingredients:
- 2 cups 250g all-purpose flour (see Note 1 and 2)
- ½ cup 50g cocoa powder
- 2½ teaspoons baking powder
- Pinch of salt
- ¾ cup 130g dark chocolate chunks or vegan chocolate chips (optional), plus extra for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners.
- Mix the Wet Ingredients: In a large bowl, cream together the sugar and room-temperature vegan butter using an electric or hand whisk until fluffy. Add the shredded zucchini, coffee granules, dairy-free milk, and vanilla extract (if using), mixing until the ingredients are well combined and the zucchini is evenly distributed.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt (if using). Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. If you’re using chocolate chunks or chips, gently fold them into the batter.
- Fill the Muffin Pan: Use an ice cream scoop or spoon to divide the batter evenly among the muffin cups, filling each almost to the top. For an extra touch, sprinkle additional chocolate chunks on top of the batter.
- Bake: Bake the muffins for 23-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to ensure the muffins remain moist.
- Cool and Store: Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
