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Holiday Chocolate Zucchini Muffins

Print Recipe
Total Time 1 hr 5 mins
Servings 12
Author Pamela Kruusi

Ingredients

  • 2 cups Oat Flour
  • cup Cocoa Flour
  • 2 tsps Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Sea Salt
  • 1 cup Pitted Dates
  • ¼ cup Water
  • 1 tbsp Pure Vanilla Extract
  • 1 large Zucchini
  • 1 cup Unsweetened Almond Milk
  • ¼ cup Dark Chocolate Chips Vegan

Instructions

  • Preheat the oven to 350 degrees F, and line a muffin tin with cupcake liners. Whisk all the dry ingredients into a large bowl and set aside. 
  • Grate or chop your zucchini in a food processor, and lightly pat with a paper towel. 
  • Add pitted dates and 1/4 a cup of water to a food processor and combine until you reach a paste consistency. Add this, and all the wet ingredients to a separate bowl, along with your grated zucchini. 
  • Pour the wet mixture into the dry ingredients and mix until combined. Add your chocolate chips and stir in. Add 2-3 tbsp's of the mix into your muffin tin until full, and place in the oven. 
  • Bake for 45-55 minutes, until a toothpick comes out mostly clean. Then remove from the oven and let cool completely for eating.