Step 1

Prep: Preheat the oven to 425F and generously grease a 12-muffin pan with vegan butter or oil. Prepare the flax eggs and let sit for at least 5 minutes, to thicken.

Step 2

Add the flour to a large mixing bowl, then add in the baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Whisk until combined, then form a well in the center of the bowl.

Step 3

Add the cane sugar, brown sugar, flax egg, milk, melted butter, vanilla, and vinegar to the center of the bowl. Use a spatula to mix these ingredients together first in the center of the bowl, then slowly work outwards to incorporate more flour. The batter will be thick; once the majority of it is combined, add in the grated zucchini and continue to mix until a thick batter forms with no dry clumps. Finally, fold in the chocolate and walnuts, if using.

Step 4

Use a large scoop or spoon to evenly divide the batter among the muffin tins, filling each tin level to the top. I like to sprinkle each muffin with a few extra chocolate chips, but that’s totally optional!

Step 5

Bake in the middle rack of the oven for 7 minutes, then, without opening the oven, reduce the oven temperature for 350F. Bake for an additional 18 to 20 minutes, until the tops of the muffins are slightly golden.

Step 6

Remove from the oven and set the muffin tin on a cooling rack; let the muffins rest for 5 minutes before using a knife to remove them from the muffin tin. Enjoy warm, or let cool completely on the wire rack before storing.

Step 7

Muffins will keep in an airtight container at room temperature for up to 3 days. You can also freeze these zucchini muffins or up to two months, and defrost/reheat as necessary in a toaster oven. I do not recommend storing your muffins in the fridge as it makes their texture chewy.