Vegan Chocolatey Zucchini Muffins


We've been working hard to get more plants into our daily diet, which means getting creative with the kids. These zucchini infused chocolately muffins are gluten-free, low in sugar and nutrient dense and they taste amazing. Plus, their super light and fluffy. Grate the zucchini small enough and your kids will never know it's there.

Try them and let us know what you think!


1 cup gluten-free all purpose flour (I used Pamela's gluten-free, dairy-free flour mix)
1/4 cup almond flour
1/4 cup cacao powder
1/3 cup coconut sugar
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp nutmeg
3 extra-ripe bananas
1 zucchini grated
1 TBSP nut milk (I used coconut)
1 tsp vanilla extract
1/4 cup Enjoy LIfe dairy free dark chocolate chips


Preheat your oven to 350 degrees and line a muffin tin with parchment paper muffin wraps. 

Place all of the dry ingredients in a bowl and mix well. In a separate bowl, mash the bananas and add the zucchini, nut milk, and vanilla. Slowly add your dry mix to the wet ingredients and mix as you go. Once it's well combined, sprinkle in your dark chocolate chips and mix gently. 

Fill the muffin cups about half way, top with a few more chocolate chips and bake for 20 minutes. 

Baked Vegan Chocolatey Zucchini Muffins
Food + RecipesCalie Calabrese