Ingredients

The following ingredients have 12 Servings
  • 1 cup unsweetened non-dairy milk
  • 1/3 cup canola oil ((or neutral oil of choice))
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole wheat pastry flour ((or all-purpose flour))
  • 1/2 cup organic brown sugar
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon powdered ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup finely grated zucchini ((about 1 small zucchini))
  • 3/4 cup vegan chocolate chips
  • 3/4 cup chopped walnuts

Instruction

  • Preheat the oven to 350°F and line a 12 cup muffin tin with papers.
  • Stir the milk, oil, apple cider vinegar, and vanilla together in a small bowl or liquid measuring cup.
  • Stir the flour, brown sugar, cocoa, baking powder, baking soda, cinnamon, ginger, cardamom, cloves and salt together in a large mixing bowl.
  • Pour the milk mixture into the flour mixture and stir just until fully blended.
  • Fold in the zucchini, chocolate chips, and walnuts.
  • Divide the batter among the muffin tins.
  • Bake the muffins until soft and fluffy, 20 to 22 minutes. Test for doneness by gently pressing into the top of one with your finger — if should spring back.
  • Transfer the muffin tin to a cooling rack and allow the muffins to cool slightly before removing them from the tins.