These Chocolate Zucchini Coconut Muffins are deliciously moist with ingredients so healthy you can easily get away with chocolate for breakfast!
Yeah, I finally did it too. I put a vegetable other than carrots in cake and let me tell you, I’m a convert.
Never in a million years would I have thought that zucchini and chocolate belong anywhere near each other.
But then suddenly it was all over the internet. Chocolate and zucchini this, chocolate and zucchini that.
And in the end my curiosity was bigger than my eternal loyalty to carrot cake.
Was it worth it? Oh yes it was.
Now I only wish I’d have known about zucchini’s great qualities when it comes to baking last summer.
We spent a month in Croatia with Branimir’s parents and the big green veggies were basically all we ate.
Seriously. Their neighbor had a plethora of zucchini plants in her garden and they simply wouldn’t stop producing.
And as nice as it was of her to bring some of her harvest over every day it’s kind of hard to eat them all the time.
I mean really, could you eat zucchini for 30 days straight?
If you can answer this question with a fierce yes then maybe you’re just a better person than I am.
I’m going to be honest here, I couldn’t. I just couldn’t see them anymore.
And when we got back home I refused to eat zucchini for a very long time.
We just both needed some space I guess.
Had I known about baking with zucchini – maybe our time apart wouldn’t even have taken place.
But now that I’m totally convinced zucchini belongs into every baked good out there I cannot wait to try out every single recipe out there.
And I thought I’d start with an easy muffin recipe (which is completely vegan and refined sugar free by the way!
Sid I mention 100% whole grain? Talk about guilt free chocolate for breakfast!).
Now I know it doesn’t say so in the title, but not only are they chocolatey, coconutty and vegetabley – they are also a bit bananaey.
And it makes them even tastier!
Now the coconut provides a nice bit of chewiness in an otherwise amazingly moist muffin but if you’re not that fond of coconut you can easily swap that 1/2 cup of shreds for another 1/2 cup of whole wheat flour.
Or substitute your favorite ground nuts (hazelnuts would be amazing too!).
Those muffins should really be called “Totally Customizable Muffins Containing a Whole Lot of Zucchini”!
All I’m wondering about now is what other vegetables and unconventional things I have missed out on in baked goods so far.
I don’t think I’m quite ready yet to try beans and chickpeas in my brownies.
But maybe beetroot? Sweet potatoes?
Who knows, maybe onions will be the absolute star of sweet baking any time soon. But I think I’d rather stick to zucchini for now…
- 1/4 cup coconut oil
- 1/3 cup strong coffee
- 2 cups zucchini, finely shredded
- 1/2 cup agave nectar
- 2 tablespoons ground flax seed
- 1/2 cup banana, mashed
- 1 teaspoon apple cider vinegar
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup unsweetened shredded coconut, lightly toasted until fragrant and slightly browned
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground vanilla
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 350°F. Lightly grease a 12 hole muffin tin.
- In a small saucepan combine wet ingredients up to ground flax seed. Bring to a boil, then reduce heat to low and gently cook for 5-10 minutes. Take off the heat and add the mashed banana and vinegar.
- In a large bow combine the dry ingredients. Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide between the 12 muffin cups and bake for approximately 45 minutes or until a toothpick inserted comes out clean.
Nutrition (this is an estimate)