Whole Foods Chocolate-Zucchini Muffins

The longer my family lives a plant-based lifestyle, the more committed I become to eliminating processed and refined food.  As I’ve previously posted, I am constantly tweaking recipes to see if I can make them a wee bit healthier.  One of the easiest ways is to replace the sugar with dates.  I mentioned some of my successes in my The Sugar Problem: What’s the Sweet Solution? post.  The original Chocolate-Zucchini-Banana Muffin recipe, while delicious, doesn’t need sugar–it tastes the same when made with dates!

I love to make these as mini-muffins, keep them in the freezer, and use them as the “dessert” in my daughter’s lunch for the local Mother’s Day Out program.  Banana, zucchini, applesauce, and dates–oh, ya!

Whole Foods Chocolate-Zucchini Muffins
Whole Foods Chocolate-Zucchini Muffins
Recipe type: Muffin
  • 1 + ¼ cups whole-wheat flour
  • ¼ cup unsweetened cocoa
  • 1 + ½ teaspoons baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 ripe banana
  • ½ cup unsweetened applesauce
  • 1 cup lightly soaked, pitted dates (Sun-Maid sells bags by the raisins in the grocery store)
  • ⅓ cup warm water
  • ¼ cup non-dairy milk
  • 1 tsp pure vanilla extract
  • 1 cup shredded zucchini (or yellow squash)
  • ¼ cup vegan chocolate chips (like Ghiradelli Semi-Sweet)
  1. Preheat oven to 350 degrees.
  2. In a food processor, blend banana, dates, water, and applesauce until smooth, stopping to scrape the sides a few times. Pour this mixture into a large bowl.
  3. Add the milk, vanilla, and zucchini. Stir well.
  4. In a separate bowl, whisk together flour, cocoa, baking powder, baking soda, and cinnamon.
  5. Add the dry mixture into the wet mixture in 3 batches, stirring until just combined.
  6. Fold in chocolate chips.
  7. Spoon into greased 12-muffin tin until cups are ¾ full. Bake for 18-25 minutes, or until a toothpick inserted comes out clean.

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