April 2, 2018

Chocolate Zucchini Muffins

Let me introduce you to my new favorite muffins. 1 bowl, veggies, protein, heart healthy omega-3 fats and chocolate all baked into one. Is there such thing as too much of a good thing? I was a little worried when I was making them it might be too good to be true. The batter was a bit gritty and I hoped it would not effect the actual final product. Luckily they turned out to have great texture and rich chocolate flavor. So no, these are the perfect amount of a good thing. Especially when paired with a nice cup of tea for an afternoon pick me up.
They make for a great mid-afternoon treat with tea or coffee or a satisfying dessert. Made with flax eggs, which can be substituted in most baked goods for real eggs and I added walnuts, both of these ingredients add the healthy omega-3 fatty acids that are good for you heart and anti-inflammation.
The coconut and almond flours add a sweet mild nutty flavor. They are gluten-free and the oat and coconut flours add extra fiber to keep you full and satisfied. You can eat them for a sweet breakfast, afternoon snack, or even healthier dessert. The zucchini adds moisture and nutrition but no crunchy texture that you sometimes get from carrot cakes. Zucchini is low in calories and full vitamins and minerals including an excellent source of vitamin C and potassium.
Recipe adapted from Minimalist Baker
Makes 12 muffins
  • 2 flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water)
  • 1/4 cup (60ml) vegetable oil other neutral tasting oil
  • 1/4 cup (60 ml) honey or maple syrup
  • 1/3 cup (64 g) coconut sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup (48 g) unsweetened cocoa powder
  • 1 tsp cinnamon
  • 1/4 cup (60 ml) melted coconut oil
  • 1/4 cup (60 ml) unsweetened soy milk
  • 1 cup (~130 g) grated zucchini (squeezed dry and lightly packed in measuring cup)
  • 1/4 cup (120 g) coconut flour
  • 2/3 cup (60 g) oat flour (finely ground rolled oats)
  • 2/3 cup (37 g) almond flour
  • 1/3 cup (75 g) walnuts (optional)


  1. Preheat oven to 375 degrees F (190 C) and grease a regular muffin tin.
  2. In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Add the vegetable oil, honey or maple syrup, coconut sugar, baking soda, baking powder, sea salt, cocoa powder and cinnamon, and whisk again.
  3. Add the melted coconut oil and soy milk and whisk to combine. Add grated zucchini and stir to combine.
  4. Add coconut flour, oat flour, and almond flour and whisk until just combined. The batter should be scoopable but not overly thick.
  5. Stir in the walnuts (if using). Transfer batter by using a small scoop or spoon into the muffin tin. You can fill them all the way to the top.
  6. Bake 35- 45 minutes or until a toothpick comes out clean.
  7. Let cool for 5 minutes in the pan. Carefully remove muffins from the pan. You can store them in tubberware on the at room temperature for 3-4 days, in the fridge for a week, or in the freezer for later. Enjoy!

Cheers ~ Amanda

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