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Double Chocolate Zucchini Muffins made with coconut and tapioca flour, natural sweetened with nothing but dates, maple syrup, cinnamon, and dark chocolate chips (for balance).
These Double Chocolate Zucchini Muffins are not super sweet which I why I love them for my children for breakfast. I can make them quickly in the morning and they are delicious with coffee (for me of course) and frothed milk for my kiddos!
Zucchini isn’t very hard to hide in a recipe but the first few times while I was developing this recipe, I used shredded zucchini and I have to say my kids just didn’t love it. The taste was delicious but the consistency of the shredded zucchini and being able to actually see the green stringy pieces was not their favorite. I then realized I would get a better consistency, more moist cake and be able to hide the fact that there is even zucchini in these luscious muffins if I simply blend them up.
The result was amazing, not only didn’t I receive complaints from my children, but they ate them all up and asked me to make them again soon! They had no idea there was zucchini inside!
What you will need to make these muffins:
- Zucchini
- Dates
- Almond butter- this is my absolute favorite. For this recipe its good to have almond butter with natural oil (Kirkland from Costco)
- Cacao powder
- Coconut flour
- Tapioca flour
- Eggs
- Cinnamon
- Vanilla
- Maple syrup
- Baking soda
- Salt
- Dairy free dark chocolate chip
- Coconut oil for greasing
Suggested Equipment:
I highly recommend this Silicone Muffin Pan Set for muffins and cupcakes. That way, there is less waste and it’s so easy to pop the muffins or cupcakes out of this pan.
Yes! Wrap them individually for freshness and they will be good for up to 3 months in the freezer.
You can substitute Arrowroot Flour for tapioca equally, but it’s best not to swap the coconut flour. The coconut flour absorbs the liquid in such a way there really isn’t a good substitute in this recipe.
Double Chocolate Zucchini Muffins
- Total Time: 22 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Ingredients
- 1 cup chopped zucchini
- ½ cup dates
- ½ cup Almond butter- use one with natural oil (I used Kirkland brand from Costco)
- ¼ cup Cacao powder
- 3 tablespoons coconut flour
- 3 tablespoons tapioca flour
- 3 Eggs
- ½ teaspoon cinnamon
- 2 teaspoons Vanilla
- ¼ cup maple syrup
- ½ tsp baking soda
- ¼ sea salt
- ¾ cup dairy free dark chocolate chip + more for topping
- Coconut oil for greasing
Instructions
- Turn oven to 350 degrees.
- Grease a muffin tin.
- In a blender add zucchini, dates, almond butter, eggs, vanilla, and maple syrup. Blend on medium-high speed until smooth. Transfer to a medium bowl.
- Add cacao powder, coconut flour, tapioca flour, cinnamon, baking soda and salt. Stir until well incorporated making sure there are no clumps.
- Add in the chocolate chips.
- Scoop batter evenly into 12 muffin cups.
- Add a couple chocolate chips on top of each muffin.
- Bake for minutes 15-18 minutes depending on your oven. (My oven was done at 17 minutes.)
Equipment
Buy Now →
- Prep Time: 5 minutes
- Cook Time: 17
- Category: breakfast/brunch
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 12 muffins
- Calories: 194
- Sugar: 14.3 g
- Sodium: 166.9 mg
- Fat: 11.1 g
- Carbohydrates: 21 g
- Protein: 5.7 g
- Cholesterol: 46.5 mg
Keywords: muffins, zucchini muffins, chocolate muffins, breakfast muffins, healthy muffins, gluten free muffins
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