Muffin Monday! Vegan Chocolate Zucchini Almond Muffins


Welcome to the second edition of MUFFIN MONDAY on ritaLOVEStoWRITE! I got a lot of good feed back on last week’s blog so it looks like this muffin thing might be a go. See my disclaimer on last week’s Muffin Monday blog.


Here’s my vegan (I think) recipe for Chocolate Zucchini Almond Muffins.  Let me know what you think…




Chocolate Zucchini Almond Muffins






  • 2 Cups of Flour




  • 1/2 cup of Truvia (or 1 cup of sugar)




  • 2 Teaspoons of Baking SODA




  • 4 Tablespoons of Vegetable Oil




  • 8 Tablespoons of Cocoa




  • 1 Teaspoon of Vanilla




  • 1 Teaspoon of Almond Extract


[Image courtesy:]

[Image courtesy:]



  • 4 Teaspoons of Vinegar




  • 2 Cups of Water





  • 1  Zucchini, grated




  • 1/2 cup of Sliced Almonds






Heat the oven to 350 degrees F.


Step One: Put the flour, Truvia/sugar, baking soda, vegetable oil, cocoa, vanilla and almond extract and mix. The interaction between the vinegar and the baking soda is what makes these muffins rise — it’s muffin magic!




Step Two: Add the water and the zucchini, and mix. The batter will be on the liquid-y side.




Step Three: Prepare the muffin cups (this recipe will make 18 muffins.) Put “muffin pants” into the tin and spray lightly with cooking spray.




Divide the batter evenly into the muffin cups. They should be almost full.


Step Four: Sprinkle the sliced almonds on top the muffins.




Place into hot oven and bake for 25 -30 minutes until a tooth pick stuck into the center of the muffin comes out clean. These are VERY moist muffins. It couldn’t hurt to bake them an extra 5 minutes.


Let cool and enjoy.




My expert college muffin testers agree, these muffins are well worth the effort. They give them two thumbs up. Ms. Lehmann says : “They are delicious and the most fluffy things I have ever eaten.” While Ms. Schmidt simply replied “Yummmmmmmmmy!” ..and was curious when I might be sending more. Ahhh girls– there’s always next week. 🙂




Question to my Vegan friends… did I do it? Do these qualify as Vegan Friendly? No diary or animal  by-product. I think I’m safe, but I need a bona fide Vegan to give me the blessing.


If you’ve got a recipe you’d like to share (with me and with the followers of this blog) please send me an email at



About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

20 responses to “Muffin Monday! Vegan Chocolate Zucchini Almond Muffins

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