Double Chocolate Zucchini Muffins

chocolate zuchinni muffin

Paleo recipes / Paleo diet

Vegan recipes / Vegan Diet

Wholefood recipes / Wholefood diet

Baked Goods

The ultimate chocolate obsession satisfier with a [whole] lot of nutrition! Who knew zuchinni could hide so well amongst chocolatey goodness. These are my weekly go to afternoon snack treats... have a go today :)


Dry Ingredients

  • ¾ Cup buckwheat flour
  • ¼ Cup coconut flour
  • ½ Cup cacao or cocoa powder
  • 1   Zucchini grated
  •  1  Teaspoon baking powder

Wet Ingredients

  • 2 Eggs [substitute with 1 serving of egg replacer; 1 Tablespoon flaxseed meal + 1/4 Cup water]
  • 1/3 Cup coconut oil 
  • 1/2 Cup coconut milk
  • 1/2 Cup raw honey [substitue: maple syrup; rice malt syrup]



  1. Preheat your oven to 180 degrees & line your muffin tray with 12 muffin patties  
  2. Whisk the eggs & honey until combined and fluffy in texture 
  3. Add the coconut oil, coconut milk & raw honey and whisk until completely mixed through
  4. Add the zucchini, the buckwheat + coconut flour, cacao powder & the baking powder & whisk until combined
  5. Grease the muffin patties with coconut oil
  6. Evenly divide the batter into the muffin patties & bake for 20 minutes or until a clean skewer comes out of the muffin

You can store this in an air-tight container for up to a week or store in the freezer like I do to grab on my way out the door for an afternoon snack!

Chocolate zucchini muffin


Humble Wholefoods x.