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Gluten-Free Chocolate Zucchini Muffins
I love adding different things to some of the muffins like blueberries, raspberries, chia seeds, or cocoa nibs before baking them to have a variety of flavors! – Alane Boyd
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Chocolate Zucchini Muffins
- 1 medium raw zucchini
- 1 12oz can garbanzo beans liquid drained
- 4 dates pitted
- ½ cup maple syrup
- 1 cup cocoa
- 5 eggs
- 1 tsp baking powder
- 1 tsp salt
- ½ tbsp coconut oil
- 1 tsp vanilla extract
- Preheat oven on 350 degrees.
- Cut off the end and stem of the zucchini and add it along with the garbanzo beans and dates to food processor. Blend until fully combined. Do not to blend fully into a soup texture. The muffins will still come out but they may turn out mushy.
- Move mixture from the food processor to a mixer and add all remaining ingredients.
- Mix on low for 30 seconds to combine ingredients. This will prevent the cocoa from exploding all over your kitchen. Then mix on high for one minute.
- Line muffin pan with cupcake liners and pour mixture into muffin pan. These will not rise very much so you can fill almost to the top, leaving a little room in case it rises slightly. Cook for 20 minutes or all the way done through the middle of the muffin.
- Top these with yogurt or nut butter to make even more filling for meals and snacks (or dessert!). Try my pumpkin spice almond butter blend on these!
- Reduce the amount of maple syrup if you want them less sweet.
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Meet Our Host
Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
BurgerFit helps make eating veggies fun and delicious for your pickiest of eaters! Our new take on an old classic combines veggies into delicious meat burgers, transforming them into healthy meals that everyone from 2 to 82 years old can enjoy. Each recipe has been tested with kids of all ages, both young and the grown ones. You’ll have them eating beets (and loving it) before they know it!
About Cooking with My Friends
Cooking with My Friends is a video series in which host, Alane Boyd, cooks healthy meals to help people get more comfortable in the kitchen. She sometimes travels to cook with chefs and home cooks around the world!
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So here’s a thing, every time I bake something with zucchini, whether it is bread or muffin, I always grate it super fine or blend like described here. Zucchini practically disappears into the batter and you wouldn’t even know it’s there. This is actually a magic ingredient – it does add to the yumminess a lot.
You are right with that Melinda. Thank you for sharing your experience with cooking Zucchini. We appreciate it a lot!