Perfectly moist, fudgy chocolate zucchini muffins made without gluten, dairy or eggs and naturally sweetened with coconut sugar and fruit puree.
Who doesn’t love a moist, chocolaty, fudgy muffin? And when some sneaky vegetables are thrown into the mix, causing the sweet and savory worlds to collide, you almost have to eat them for breakfast, right? Since pancakes are widely accepted as a meal known as the most important meal of the day, certainly these muffins qualify as well. I mean, they even have vegetables in them, come on.
I must have fallen out of love with muffins the past couple of years, as they’ve made very few appearances in my kitchen since starting this blog. There was a restaurant I worked at a few years ago, where I had to create a new muffin recipe every weekend to feature with brunch. Since there was always a plethora of ideas buzzing through my head, it was an exciting way to begin my Saturday morning. Lately, I’ve been trying to summon that creative muffin making energy to build new recipes for the blog. Mission accomplished.
Zucchinis are a summer squash, so I’m a little late on this one, but you can most likely still find some at your local grocery store. I’ve even seen some recently at farmer’s markets, many were bigger than my forearm. Personally, I opt for the smaller squash, since they have more flavor than their hefty counterparts.
These muffins have also been tested without the zucchini, so if you don’t have any squash on hand, or you’re more interested in just a chocolate muffin, the recipe works fine when you omit it. These muffins are dense, fudgy and hold together so perfectly, no one will suspect they’re gluten free and vegan.
- 2 ½ cups Gluten Free All Purpose Flour I use this one
- ¾ cup Coconut Sugar
- ½ cup Cocoa Powder
- ½ cup Dark Chocolate Chips
- 2 tsp Baking Powder
- ¾ tsp Baking Soda
- ¾ tsp Sea Salt
- 1 cup grated Zucchini
- ¾ cup Almond Milk or other non-dairy milk
- ⅔ cup Dates
- ⅔ cup Sunflower Oil
- ½ cup Applesauce
- 1 Tbsp Pure Vanilla Extract
Heat your oven to 350℉ and line a muffin pan with paper liners.
Grate your zucchini. Wrap a few layers of paper towel around the grated zucchini and squeeze over the sink to remove as much water as possible. You may have to get more paper towel and repeat.
Whisk all the dry ingredients together in a large mixing bowl. In a food processor or blender, combine the almond milk, dates, oil, applesauce and vanilla and blend until smooth. Add the zucchini and pulse a couple of times.
Add the wet ingredients to the dry and stir until fully incorporated. Divide evenly among 12 muffin liners and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.