Zucchini Chocolate-Chip Mini Muffins

Cook Time 45 minutes

Servings 36


2 medium zucchinis grated
4 free-range eggs
1 cup of coconut oil (melted)
1/3 of cup of maple syrup (could use coconut nectar, honey, rice malt syrup or dates)
1/2 a cup of raw cacao powder
2 heaped tbsp of coconut flour
1/2 a cup of almond meal (same thing as almond flour)
1/2 a cup of raw cacao nibs (these guys give great crunch)
The seeds from 1 vanilla pod (or ½ a teaspoon of vanilla powder)
1 tsp of cinnamon
1/2 a tsp of nutmeg
1 tsp of baking powder
Pinch of salt
Muslin or cheesecloth


Preheat your oven to 180 degrees.

Start by grating your zucchinis, then press the grated zucchinis into a sieve to remove the liquid (there should be a fair bit). Once you’ve drained all that liquid off place your grated zucchinis onto some muslin or cheesecloth and wring out the last bits of liquid.

Then the grated and drained zucchinis go into a big mixing bowl. Give your eggs a bit of a whisk then add them to the zucchinis. In goes the coconut oil, maple syrup, cacao powder, coconut flour, almond meal, cacao nibs (taste one, there’s super bitter but so good for you, jam packed full of antioxidants and things that make you feel like you’re in love, maybe that’s why we love chocolate so much), vanilla, cinnamon, nutmeg, baking powder and pinch of salt.

Now mix everything really well until you’ve got yourself a nice even consistency, and everything should smell and look quite chocolaty. Then pour the ingredients into your greased (with coconut oil) mini muffin tray. Cook in the oven for 25 – 30 minutes; check they’re cooked but poking the middle with a skewer and seeing if it comes out clean.

Let the cake cool and serve. If you can’t wait (like me) have a warm slice and top it with almond butter, coconut nectar and cinnamon, it’s deeelishimo (especially when it’s warm, because the almond butter starts to melt).


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