Chocolate Zucchini Muffins

OMG… these are luscious!  Enjoy!


  • 2 cups gluten free pastry flour
  • 1/2 cup almond meal
  • 1/2 cup unsweetened cocoa powder
  • 1 cup dates
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 6 small over-ripe bananas
  • 2 heaping cups grated zucchini (don’t squeeze water out)
  • 2 tbsp almond milk
  • 2 tsp vanilla extract
  • 2 tbsp melted coconut oil
  • 1/2 cup (vegan, gluten free) chocolate chips + more for topping


  1. Preheat oven to 350F.
  2. Soak dates in warm water for 10 minutes.
  3. While dates are soaking, grease muffin tin or line with muffin cups.
  4. Place flour, almond meal, cocoa powder, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring unti combined.
  5. Once dates are soft, blend them in food processesor.
  6. Add to the food processor the bananas, zucchini, almond milk, vanilla, and coconut oil.
  7. Gradually add the wet mixture to the dry ingredients.  Once mixed, fold in chocolate chips.
  8. Fill the muffin tins, and top each muffin with additional chocolate chips.
  9. Bake for about 20-22 minutes, or until set.


Adapted from: Hummusapien

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