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Chocolate zucchini muffins (vegan) with some on plate in front
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5 from 4 votes

Healthy chocolate zucchini muffins (vegan)

A delicious combination, loved by children and adults alike, these little bites sneak in some veggies too!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Snack
Cuisine: American
Servings: 12 mini
Calories: 149kcal
Author: Caroline's Cooking


  • 2 oz Medjool dates 55g
  • ¼ cup water 60ml
  • ½ cup all purpose flour 75g plain flour
  • ¾ cup almond flour 80g ground almonds
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 ½ cups zucchini 175g courgette, grated - about 1 zucchini
  • 4 tbsp coconut oil
  • 1 ⅕ oz unsweetened chocolate 40g, 100% cacao
  • 1 tbsp flaxseed meal
  • 3 tbsp maple syrup or 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.


Calories: 149kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 108mg | Potassium: 193mg | Fiber: 2g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 2.8mg | Calcium: 62mg | Iron: 1.2mg