Chocolate Zucchini Muffins

5 from 6 votes
Cook Time 15 minutes
Rest Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 310 kcal


dry ingredients:

  • 200 g Finely grated zucchini
  • 100 g Chocolate chips
  • 250 g Wholemeal spelt flour
  • 50 g Sweet lupine flour or spelt flour
  • 3 tsp Tartar baking powder
  • 2 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 30 g Raw cane sugar, optional if no chocolate icing is used

wet ingredients:

  • 150 g Maple syrup
  • 100 g Melted coconut oil
  • 200 ml Oat milk


  • 100 g Chocolate couverture


  • Mix the ground flaxseed with approx. 3 tablespoons of water and let it soak for a few minutes. Mix the dry ingredients. Add all liquid ingredients and stir in briefly. If the dough is still too firm, add a dash of oat milk. Finally fold in the zucchini flakes and chocolate drops.
  • Fill the dough into prepared muffin molds and bake at 180 degrees top / bottom heat (160 degrees convection) on the middle rack in the preheated oven for about 25 minutes. Then let cool in the mold and then cover with melted chocolate couverture.
  • If you use chocolate icing at the end, I would leave out the raw cane sugar in the recipe. Only if you don't use icing would I add the sugar to the batter.


Serving: 100gCalories: 310kcalCarbohydrates: 69.6gProtein: 1.6gFat: 2.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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