Vegan Zucchini & White Chocolate Chip Muffins

These vegan zucchini muffins with Pana Organic white chocolate chips are the perfect balance of wholesome and indulgent. They’re soft, moist, slightly sweet, and packed with hidden veggies that even picky eaters will enjoy. The zucchini adds natural moisture while the dairy-free white chocolate brings a creamy sweetness. These muffins are a favourite in my house.

Whether you’re looking for a healthy snack, a lunchbox filler, or a weekend baking project, these muffins tick all the boxes.

Makes 12 muffins

Why You’ll Love These Muffins

• They’re moist without being dense, thanks to zucchini’s natural water content.
• The white chocolate chips add little creamy bursts of sweetness in every bite.
• They’re vegan-friendly but flexible — you can swap the plant milk for regular if that’s what you’ve got.
• They freeze beautifully, which makes them perfect for lunchboxes or unexpected guests.

Ingredients You’ll Need

Nothing fancy here, just pantry staples plus a zucchini and some good white chocolate chips:

• Zucchini – don’t squeeze out the liquid, we need it for moisture.
• Flour & sugar – plain flour and coconut or brown sugar for a caramel-like sweetness.
• Spices – cinnamon and nutmeg to give them a cosy flavour.
• Plant-based milk – almond, oat, soy… whatever you like (or regular milk if not vegan).
• Coconut oil or light olive oil – for richness and a soft crumb.
• Apple cider vinegar – helps the muffins rise and stay fluffy.
• White chocolate chips – I used Pana Organic, but any vegan white chocolate works.

How to Make Them

1. Mix the dry ingredients – flour, sugar, baking soda, baking powder, salt, and spices.
2. Whisk the wet ingredients – milk, oil, vinegar, and vanilla.
3. Combine – add wet to dry, don’t overmix (the batter will look thick).
4. Fold in zucchini and chocolate chips – this is where it all comes together.
5. Bake – 20–24 minutes until golden and a toothpick comes out clean.
6. Cool and drizzle – once they’ve cooled, melt extra white chocolate and drizzle for a bakery-style finish.

Tips for Success

• Don’t be tempted to squeeze the zucchini dry — that moisture is the secret to soft muffins.
• Muffin batter should be thick; resist adding extra liquid.
• These muffins are even better the next day once the flavours settle.
• Freeze individually, then let defrost naturally for a quick snack.

Vegan Zucchini & White Chocolate Chip Muffins

Recipe by wildfoodjourney

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calorieskcal

Ingredients

• 1 ½ cups grated zucchini (don’t squeeze out moisture)

• 1 ¾ cups plain flour

• ¾ cup coconut or brown sugar

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ cup plant-based milk (like almond or oat) You can also use cow’s milk if you don’t need it to be vegan.

• ⅓ cup melted coconut or light olive oil

• 1 tsp apple cider vinegar

• 1 tsp vanilla extract

• ½ cup vegan white chocolate chips (Pana Organic) plus 1/4 cup extra for melting at the end for garnish.

Directions

• Preheat oven to 180°C (350°F) and line a muffin tray with paper liners.
• In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In a separate bowl, combine milk, oil, vinegar, and vanilla.
• Add the wet ingredients to the dry, stir gently until just combined (do not overmix). The mixture will seem very thick, don’t worry if comes together when zucchini is added. 
• Fold in the grated zucchini and white chocolate chips.
• Spoon batter into the muffin cups, filling them about ¾ full.
  Bake for 20–24 minutes, or until a toothpick comes out clean.
• Cool in the tin for 5 mins, then transfer to a wire rack.

Recipe Video