Brownie Batter Zucchini Muffins


Brownie Batter Zucchini Muffins // via Nosh and Nourish #healthy #decadent #vegan


2 tablespoons
Ground Flax*
6 tablespoons
Warm Water*
1 cup
Finely Shredded Zucchini (peeled first)
1⁄2 cup
Dark Chocolate Almond Milk
3⁄4 cups
Sugar (coconut or white)
1 3⁄4 cup
Unbleached All Purpose Flour
1 tablespoon
Baking Powder
6 tablespoons
Cocoa Powder


*Or sub regular eggs (not vegan) instead of the flax eggs.
**The batter is very thick, but bakes up perfectly! So don't be alarmed.


  1. Preheat oven to 375 degrees.
  2. Combine flax and warm water. Then refrigerate for 15 minutes. 
  3. Combine all ingredients (including chilled flax mixture) into a medium mixing bowl.
  4. Use non-stick spray or coconut oil to grease a muffin tin. 
  5. Fill the muffin cups 3/4 full with muffin batter.
  6. Bake for 25 minutes. 
  7. Smear with vegan butter or your favorite nut butter (optional).

Yields 12 Muffins