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Chocolate Zucchini Flax Muffins

These fibre-rich, springy muffins are vegan, free from oil & refined sugar and loaded with shredded zucchini, flax, and dark chocolate. Slathering one of these delicious muffins in almond butter, with a piping hot coffee or tea, is optional!

Chocolate Zucchini Flax Muffins Healthy Self Halifax


  • 2 1/2 TBSP ground flax + 1/4 C water

  • 1 1/4 Cup oat or almond milk

  • 2 tsp apple cider vinegar or lemon juice

  • 2 Cups whole unbleached flour

  • 1/3 Cup cocoa powder

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 2/3 tsp sea salt

  • 1/4 Cup pure maple syrup

  • 1 1/2 tsp pure vanilla extract

  • 1/2 Cup dark chocolate chips

  • 1 1/2 Cup shredded zucchini (skin on). This is about 2 small zucchinis.

  • (optional: 1/3 Cup chopped walnuts)


  • Preheat oven to 350. Line a muffin tin with coconut oil or use paper liners.

  • In a mug or cup, add the ground flax and water. Stir together and set aside; it should become a firm sort of sludge. This is called a flax egg.

  • In a medium bowl, combine the oat or almond milk and apple cider vinegar or lemon. You're making vegan buttermilk so it will curdle. Set aside.

  • Shred your zucchini using a grater or a food processor and set it aside.

  • In a large bowl, combine all the dry ingredients: flour, cocoa, baking powder, baking soda, and salt. Set aside.

  • Return to the bowl with your vegan buttermilk: add the flax egg and stir. Add the maple syrup, vanilla, and zucchini. Stir well.

  • Gently combine the wet and dry ingredients. Stir in the chocolate chips. Add walnuts if you're using them. I don't only so my kids can take the muffins to school - otherwise, I would!

  • Bake for around 15-18 mins or until firm & springy to the touch.

Enjoy! ❤️


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