Get Baked Chocolate Zucchini Muffins

Your vegan, waistband-friendly pot brownie alternative. Just because it’s vegan doesn’t mean you have to compromise on taste. 

Why we love this recipe 

This recipe is perfect for when you want guilt-free decadent, rich, chocolate cake. Don’t underestimate this recipe just because it’s vegan. These muffins (which are more like cupcakes) are easy to make, exceedingly moist, and delicious. We guarantee you’ll have a hard time eating just one, especially when they’re still warm and gooey from the oven.

The grated zucchini in this recipe is what gives the muffins their rich, moist texture. Not familiar with baking with zucchini? Fear not. It’s super easy and you won’t even realize you’re eating a muffin filled with green vegetables. 

Steps you don’t want to miss 

Sifting is worth the effort.

While we don’t always go through the pains of sifting our dry ingredients, in this recipe it’s highly recommended. Sifting the cocoa helps to break up any chunks and ensures that the muffin batter comes out consistently chocolaty and smooth. 

Use a thawed, previously frozen banana.

Use a ripe, previously frozen banana in this recipe. Frozen bananas turn into disgustingly strange slimy masses when thawed, but they are superior for baking. They have a higher moisture content and they’re sweeter than their previously unfrozen selves. If you use a banana that hasn’t been frozen, your muffin will lack the flavour and moisture that’s needed with this important ingredient. 

If you like a good crunch in your chocolate desserts, don’t skip on the pecan pieces. They add a lovely crunchy contrast to the sweet, rich chocolatey batter in the muffins. 

Which cannabis oil type is used and why 

We often crave sweets and chocolate in the evenings before bed (we know, we know… it’s not good for us but sometimes we do it anyways). 

Because we know we’re going to eat these as a bedtime snack, we’ve used the Indica Take and Bake oil in this recipe. Indica strains tend to make us feel sleepy and relaxed. You can use whichever Take and Bake oil you prefer or have on hand. 

Baking time matters 

We think it goes without saying that if you can make a dessert recipe even more rich and decadent without adding additional sugar and fat, we’ll do whatever it takes. The baking time used in this recipe yields gooey, decadent desserts that are less like muffins and more like cupcakes. However, if you’re going for more of that muffin-y consistency, bake for an extra 2-4 minutes in the oven. 

Safe storage, always.

Make sure your THC-infused muffins are stored safely away from children and pets. Ensure that whatever container you use to store them in gets labelled appropriately. The last thing you want is a spouse, friend or otherwise getting into your stash and having an experience they didn’t bargain for. 

Enjoy!

While this recipe is vegan, if you’re not vegan the muffins are still highly enjoyable. You can also skip the vegan chocolate chips and use regular semi-sweet chocolate chips. 

Enjoy and let us know how your Chocolate Zucchini Muffins turn out.

Dosage Guide

DoseInstructions
LowFor 5 mg THC per muffin, add 80 mg THC total = 2 turns and 2 lines
MediumFor 10 mg THC per muffin, add 160 mg THC total = 5 turns and 1 line
HighFor 20 mg THC per muffin, add 320 mg THC total = 10 turns and 2 lines

Get Baked Chocolate Zucchini Muffins

Your vegan, waistband-friendly, pot brownie alternative. Just because it’s vegan doesn’t mean you have to compromise on taste. These muffins are more like cupcakes. You won’t be able to get over how decadent and moist they are. 
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine American
Servings 16 muffins

Equipment

  • muffin pans
  • muffin liners

Ingredients
  

  • 100 mL netural oil (⅓ cup + 1 Tbsp) Grapeseed oil or canola oil work well
  • 1 ⅓ cup all-purpose flour
  • ¼ cup hemp hearts
  • 1 Tbsp cornstarch
  • ½ cup cocoa powder 50g
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup dairy-free milk We used oat milk
  • ¾ cup cane sugar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 1 tsp apple cider vinegar
  • 1 very ripe banana, mashed
  • 1 zucchini, grated and lightly squeezed ~ 8-9 oz, or amount 1 heaping cup
  • 1 cup vegan chocolate chips
  • ½ cup pecan pieces optional

Instructions
 

  • Preheat oven to 350 ̊F. Place 16 muffin liners into muffin pans. 
  • In a large mixing bowl, sift the flour, cornstarch, cocoa, baking powder, and baking soda and whisk together. Add hemp hearts, pecans (if using) and salt. Stir to combine. Set aside.
  • Using the Dosage Guide, add the desired amount of Take and Bake oil and the grapeseed (or canola oil) into a medium mixing bowl. Mix thoroughly with a whisk or hand beater for about 2 minutes, scraping down the sides of the bowl intermittently with a spatula.
  • Add the non-dairy milk, sugar, vanilla extract, almond extract, apple cider vinegar, and mashed banana to the oil mixture. Mix to combine.
  • Add the wet ingredients to the dry ingredients and stir until combined. Lightly squeeze the grated zucchini to remove excess liquid. Fold the zucchini and chocolate chips into the batter. The batter should be thick but pourable. If it’s too thick, add a little more of your preferred non-dairy milk.
  • Pour ¼ cup of batter into each muffin liner in the pan. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean without batter on it. *
  • Let the muffins cool in the pan for 20 minutes before removing. Do not transfer to a sealed container until muffins have come to room temperature.

Notes

These muffins are freezer friendly. Freeze for up to 3 months in a freezer bag.
*There may be some melted chocolate on the toothpick from the chocolate chips. This is fine.
Keyword chocolate, decadent, vegan

Dosage Guide

DoseInstructions
LowFor 5 mg THC per muffin, add 80 mg THC total = 2 turns and 2 lines
MediumFor 10 mg THC per muffin, add 160 mg THC total = 5 turns and 1 line
HighFor 20 mg THC per muffin, add 320 mg THC total = 10 turns and 2 lines