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Chocolate Zucchini Muffins

Allergy-friendly, gluten, nut and dairy-free muffins, with healthy fat and protein, to help you feel full for longer. They are very easy to make and great to eat in the morning or when you need a quick snack.

Add some frosting to them and you can turn them into a great birthday cupcake to celebrate your little one's birthday! No toxic food coloring, processed sugar or fake ingredients!

Please keep in mind that these muffins are very moist, especially when made with the egg replacement option. Do not take them out of the liners or eat them until they have completely cooled off.



  1. Pre-heat oven to 350F

  2. If using egg replacement, prepare the eggs

  3. Add the pitted dates to a bowl and cover with warm water and let them soak for a few minutes. When ready to use, discard the water.

  4. Place all ingredients in a blender or food processor (except egg replacement) and blend until liquid

  5. Add egg replacement and blend for a few seconds

  6. Pour into silicone muffin liners.

  7. Bake in pre-heated oven for 40-50 minutes.

  8. Allow to cool completely before removing from liners

  9. Enjoy!

This recipe was inspired by the Unconventional Baker.

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