Sometimes the hardest part about making something new is deciding what to call it. Sure, the ingredients help a bit, but there can be other problems like I had here. I’ve called these muffins but they are a little hard to define as they are a little cakey like a cupcake, but have that rich moist chocolate taste a little like brownies, but then otherwise they are a bit like muffins.
Call them whatever you like in my mind, they are really tasty and you’ll no doubt be back for more whether you call them chocolate zucchini muffins or not.
I have been thinking about making zucchini bread or zucchini muffins for a little while, for some reason. It’s not something I had ever even heard of when I lived in the UK – despite carrot cake being so common, for whatever reason the zucchini/courgette close relative is much more American only.
In the end, I was inspired to make zucchini muffins that were vegan so that a vegan friend could enjoy them as well when I brought them along for a group of us who were meeting up. In my mind, using zucchini, which keeps things nice and moist, seemed the perfect pairing for vegan baking.
I decided to add chocolate as well for a slightly more decadent feel, since we were celebrating a birthday, but otherwise keeping them relatively healthy – both for the kids and sort of for us. Needless to say, they went down well with everyone. They’re also great for taking with you, whether on a trip as a snack or to take to those in need as is the theme of today’s Sunday Supper. See below all the other great food ideas other participants are bringing along on their travels.
How to make chocolate zucchini muffins
These are really easy to make, as with most muffins, although I appreciate there might be a few more steps than some in blending the dates and melting the coconut butter and chocolate, but they are both so totally worth the teeny bit extra effort, between the flavor and healthiness they add. There’s a little bit of spice in there as well to compliment all the other flavors and add to the general richness going on.
I made these into mini muffins as there’s something nice about enjoying these little bites, and they are perfect for small hands too (and my toddler son was a big fan). Plus I was worried they might crumble if bigger, which may or may not be the case – I have still to test. These are easily adaptable to be gluten-free as well – I’d suggest maybe rice flour or a gluten-free blend instead of the all-purpose/plain flour, but the rest stays the same. All in all, these are delicious and pretty healthy, so you don’t need to worry about coming back for more. Which I think is pretty inevitable, but so worth it.
Chocolate zucchini muffins (vegan)
- 2 oz Medjool dates 55g
- 1/4 cup water 60ml
- 1/2 cup all purpose flour 75g plain flour
- 3/4 cup almond flour 80g ground almonds
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cups zucchini 175g courgette, grated - about 1 zucchini
- 4 tbsp coconut oil
- 1 1/5 oz unsweetened chocolate 40g, 100% cacao
- 1 tbsp flaxseed meal
- 3 tbsp honey
- Preheat oven to 400F/200C.
- Soak dates in water while preparing the rest.
- Mix together flour, almond flour, baking powder and soda, cinnamon and nutmeg. Add the zucchini.
- Melt the coconut oil in a small pan and add the chocolate, stir until melted. Allow to cool slightly.
- Blend the dates and water together so smooth. Add the flaxseed meal and mix.
- Add the coconut oil/chocolate mix to the dates along with the honey and mix well. Add this mixture to the dry ingredients and zucchini and mix so combined without overmixing.
- Put into muffin or mini muffin tray and bake approx 12 min for mini muffin size, around 20 min for larger until a skewer tested in the middle comes out clean.
Try these other chocolatey treats:
Remember to pin for later!