Chocolate Zucchini Muffins with Pecans {Vegan Comfort Food}
I recently was sent Quick and Easy Low-Cal Vegan Comfort Food to review. It has now become my new go-to resource for a food pick me up, without feeling all that guilty afterward. I’m incredibly excited to share the Chocolate Zucchini Muffins with pecans.
Chocolate Zucchini Muffins
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Low- Cal Vegan Comfort Food was written by Alicia C. Simpson and all of the recipes have fewer than 350 calories per serving. In this cookbook, you will find one hundred and fifty satisfying, yet calorie-conscious recipes. It’s a great way to change your lifestyle, you can still have those yummy foods but in a healthier version. You will also find options for daily menus if you’re new to the vegan lifestyle or just want to switch up your daily diet.
I’m far from being vegan. I love steak, chicken and all things meat but I do my best once a week to incorporate meatless meals into the mix. I do believe that too much meat isn’t always healthy. With that in mind, I began searching for new menu ideas and I was surprised to find baking options in this book. I never thought about baking needing to be vegan. The animal products never crossed my mind. I found a recipe for Chocolate Pecan Zucchini Muffins and went to town. The results: absolutely freaking amazing.
If you’re like me and are not a vegan, this recipe works wonderfully with butter too. I used this recipe as a base for these Coconut Chocolate Muffins and they turned out beautifully.
Chocolate Zucchini Muffins with Pecans
These easy and delicious chocolate zucchini muffins are a delicious and low-calorie vegan dessert favorite.
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 12
Calories 219kcal
Ingredients
- 1/2 cup almond milk
- 1/4 cup unsweetened apple sauce
- 1/2 cup Earth Balance margarine softened (butter is fine, it just won't be vegan)
- 3/4 cup sugar
- 2 tablespoons honey maple syrup if vegan
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1 1/4 cup unbleached all-purpose flour
- 1 cup grated zucchini
- 1/2 cup chopped pecans
Instructions
Preheat oven to 325F and line a muffin pan with paper liners.
- Beat together milk, applesauce, margarine (or butter), sugar, agave, and cocoa.
- Add baking soda, powder, cinnamon, salt, allspice and vanilla and beat until combined. Slowly add the flour and mix until just combined, following with zucchini and mix.
- Fold in pecans. Divide the batter among the muffin tins, filling with approximately 1/4 cup for each tin.
- Bake 25-28 minutes, or until a toothpick can be inserted and pulled out clean. Cool before serving.
Notes
Note: honey is not vegan, so swap that with maple syrup.
Nutrition
Serving: 1muffin | Calories: 219kcal | Carbohydrates: 27.1g | Protein: 2.2g | Fat: 12g | Saturated Fat: 5.2g | Cholesterol: 20.3mg | Sodium: 159.2mg | Fiber: 1.2g | Sugar: 15.6g
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Yumm, these sound amazing. I love zucchini muffins.
I have a friend that this would make a perfect gift for!!!
What a tasty sounding recipe! I have always been curious about zucchini in dessert recipes, but many have raved about this healthy combination.
Jenna
What an interesting cookbook! I have used zucchini for baking (normally with chocolate as well) and it’s awesome.
These muffins look tasty (and healthy)! Thanks for sharing.
I might just make these today! Thanks for the recipe!
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These look great for a quick breakfast! I have so much frozen zucchini from my garden this summer! Thanks for sharing on Inspiration Monday 🙂
Great recipe! Can’t wait to try it! Saw your post at the wow it wed. link party! pinned:)
Thank you for visiting Kathleen!
Just FYI, honey isn’t vegan
Good catch! Thank you!