Rich and Velvety Chocolate and Zucchini Muffins

healthy chocolate zucchini muffins

Although these chocolate and zucchini muffins look very indulgent, they hide a little secret. These chocolatey treats contain no processed sugars or oils but it’s what you can’t see that matters. Grated zucchini and natural yoghurt give these muffins a rich texture without heaviness which makes a great snack for days on the run. Who knew you could have a serving of greens with your chocolate!

Rich and Velvety Chocolate and Zucchini Muffins


  • 1 cup pitted dates, diced or processed
  • 2 x medium zucchinis, grated
  • 2 x free-range eggs
  • 2 x teaspoons bi-carb soda
  • ½ cup natural yoghurt
  • 2 tsp vanilla extract
  • ½ cup rice malt syrup
  • 4 tablespoons cacao powder
  • 2 x cups self-raising flour
  • pinch salt
  • choc chips for mixing in (optional)


How to Make

  1. Preheat fan forced oven to 180 degrees. Lightly grease a 12-cup muffin tin. Set aside.
  2. In a large bowl, whisk rice malt, eggs, and vanilla. Add dates, yoghurt and stir to combine. In a medium bowl, combine flour, cocao, bi-carb soda, and salt. Gently fold flour mixture into liquid mixture until just combined. (batter will be very thick) Fold in shredded zucchini and chocolate chips if desired.
  3. Divide batter between greased muffin cups and smooth tops. Bake muffins at 180 degrees for 20 minutes.
  4. Cool muffins in tray 5 minutes before transferring to a wire cooling rack. Store in fridge or freezer.

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