Chocolate Zucchini Muffins

12 35 228
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 12
Chocolate Zucchini Muffins
Health Highlights


2 cup Spelt flour
1/2 cup Cacao powder, raw
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Sea Salt
1/2 cup Coconut milk, sweetened (unsweetened)
1/4 cup Coconut oil (warmed just enough to turn into liquid)
1/2 cup Maple syrup, pure
1 tsp Vanilla extract, pure
2 large Egg
6 date pitted Medjool date (finely chopped)
1 cup grated Zucchini (approx. 1 small zucchini)


Preheat oven to 350°F.

In a medium bowl, whisk together dry ingredients.

In a large bowl, whisk together the remaining wet ingredients (except for the zucchini).

Add the dry ingredients into the large bowl of wet ingredients and mix well. Add zucchini to the batter and stir.

Place 12 large paper muffin cups into a standard-sized muffin tin. Use a spoon to pour batter evenly into all the cups. Optional: Place 1 walnut halve on top of each muffin.

Bake in the oven for 16-20 minutes, or until muffins feel springy and toothpick inserted comes out clean.

Let muffins cool for at least 10-15 minutes and enjoy!


Raw cacao powder is the same as cocoa powder but tends to be less processed and contains more nutrients, including iron, magnesium and antioxidants. If raw cacao powder is unavailable, unsweetened cocoa powder may also be used.

You can add walnut halves for garnish.

Nutrition Facts

Per Portion

Calories 228
Calories from fat 59
Calories from saturated fat 40
Total Fat 6.6 g
Saturated Fat 4.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.8 g
Cholesterol 36 mg
Sodium 167 mg
Potassium 349 mg
Total Carbohydrate 39 g
Dietary Fiber 4.4 g
Sugars 19.9 g
Protein 5.4 g

Dietary servings

Per Portion

Grain 1.1
Vegetables 0.1

Energy sources


Meal Type(s)