Zucchini Chocolate Chip Muffins No Milk No Egg

Garden zucchini season means lots of baking at our house. 

And zucchini muffins are one of our favorites!

Enjoy them for breakfast, afternoon snack, or evening treat. 

Heck, even serve them as a dinner side if you’d like. 

This recipe is based off our popular zucchini bread recipe.

See the muffin recipe below.

CAN I FREEZE ZUCCHINI MUFFINS

Yes! You can freeze these zucchini muffins, and that’s a great idea. 

When zucchini is in season and it’s growing out your ears, shred lots and make several batches of milk-free and egg-free muffins. 

After baking them with the recipe below, let them fully cool. 

Then flash freeze them on a cookie sheet until frozen on the outside.

Last, put the muffins in an airtight container or freezer bag and store in the freezer.

Pull out muffins individually as needed, bringing them to room temperature for about 30 minutes. 

Then eat them room temp or microwave just 20 seconds to enjoy warm. 

SHREDDING ZUCCHINI

If the idea of shredding zucchini is keeping you from baking with it, don’t be deterred!

Every zucchini season I think it’s going to be a big job to get out my grater and get to work. 

But I’m always surprised by how easy and fast it truly is to shred zucchini for baking. 

1. Do I peel my zucchini before grating?

In most cases I peel my zucchini with an easy peeler (affiliate). Some don’t peel before grating, though. This will give baked goods, like these muffins, pretty green flecks that prove they were made with zucchini. 

2. What size grater do I use?

I simply use a course grater (affiliate) that lays right over my bowl for easy clean-up and less mess. The one I have also stores flat in two pieces in my kitchen drawer. We use it for veggies only, no cheese grating in our milk allergy house. 

3. Do I drain the water out of the shredded zucchini?

Typically, no, I don’t drain the water out with regular size zucchini. It’s less work and makes baked goods nice and moist to keep the water in the zucchini. However, if I have a really big overgrown zucchini, it may be extra juicy. Then I may drain off some of the excess water before baking, either by pouring some water out of the bowl or by rolling the shredded zucchini in a clean towel. 

Below is my favorite size zucchini for shredding and baking. It’s about the size of my forearm and usually has just the right amount of moisture for baking. 

ZUCCHINI MUFFIN OPTIONS

Chocolate Chips – These muffins are such a great treat with dairy-free chocolate chips added. Both mini and regular size dairy-free chocolate chips work well. But they totally aren’t necessary. You may like them less sweet or as a dinner side without the chips. 

Sugar Topping – My hubby really likes muffins with crunchy topping, but I don’t need to make fancy streusel or anything. Simply sprinkling with chunky turbinado raw sugar before baking is suffice. But you can leave this step out if you want to keep the muffins less sweet. No problem. 

Egg – If you aren’t allergic and have plenty of eggs on hand, feel free to use one egg in this recipe instead of applesauce. But if you’re allergic or out of eggs, the applesauce works perfectly! We are no longer allergic to egg but still make these with applesauce. So good. So easy.

Now see our zucchini muffin recipe below.

Makes 10-12 muffins

MUFFIN INGREDIENTS

1.5 cup all purpose flour
1.5 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
1 egg or 3 tablespoons applesauce
1 cup shredded zucchini 
1/2 or 3/4 cup sugar (your preference)
1/4 cup liquid coconut or vegetable oil
1/2 cup dairy-free chocolate chips (optional)
raw turbinado sugar for topping (optional)

MUFFINS DIRECTIONS

Prepare muffin tin with grease or wrappers or use my favorite non-stick muffin pan (affiliate) that requires no grease or wrappers.

In a medium bowl, whisk together 1.5 c. flour, 1.5 tsp. baking powder, 1/4 tsp. baking soda, 1/4 tsp. cinnamon, and 1/8 tsp. salt. Make a well in the center.

In small bowl, mix 3 tbs. applesauce or a beaten egg, 1 c. shredded zucchini, 1/2 or 3/4 c. sugar, and 1/4 c. liquid coconut or vegetable oil. 

Pour the wet mixture into the well of the dry mixture.

Add in 1/2 c. dairy-free chocolate chips (optional). 

Gently fold together all the ingredients just until mixed together. Don’t overmix.

Spoon the mixture into your muffin tin, filling each well half full.

Sprinkle the batter with chunky raw turbinado sugar (optional).

Bake about 20 minutes or until a wooden toothpick comes out clean. Don’t over bake.

Cool on a wire rack, and enjoy with dairy-free butter.

Store leftovers in an airtight container.

The flavors will meld better on the second day, but who can really wait that long?

Hope you enjoy these no milk, no egg zucchini muffins as much as we do! 

This was originally posted in August 2009.