I’ve had such a sweet tooth recently. All I’ve wanted to eat are dates, almond butter and agave on toast, granola, raw brownies, nut and ginger bars and so on, it was weird! It seemed almost insatiable, but then I took these beautiful chocolate and pecan zucchini muffins out of the oven, had one bite and that was that: I was in chocolate heaven! I have to admit that I was so excited by how insanely delicious they were that I gobbled up three or four straight away, but after that my sweet tooth was perfectly satisfied! They were just so scrumptious. So beautifully rich with an incredibly soft, gooey middle and an ever-so-slightly crunchy top – just the way a perfect muffin should be!
I made these as dessert for dinner with my girlfriends last night and they loved them, the plate was totally empty after just a few minutes. I think everyone really loves to indulge in such a healthy way. It’s just so fun knowing that not only is every bite totally scrumptious, but it’s also providing you with hundreds of vitally important goodness not empty calories. They’re bursting with nutty plant protein, date fuelled fibre, cacao’s polyphenols, banana derived potassium and magnesium and vitamins C & A from the zucchini, to name just a few of the awesome compounds found in these. Not one little drop of nastiness here! I’m still amazed how sweet these come out with just a little agave, banana and dates – amazing what nature can give us. A trillion times more delicious and nutritious than sugar!
The recipe was inspired by my zucchini and apple muffins, which proved to be so incredibly popular that I thought I should revise them into a new chocolatey formula. I just love what zucchini does to muffins. It really makes them so perfectly moist and soft in the middle, much more so than baking them without this grated goodness. It is awesome. The zucchini also acts as the perfect egg replacement, making them deliciously vegan without anyone even noticing the difference.
Both recipes are equally awesome and seemed to be devoured just as quickly as each other! Check out the apple version here:
I’m still using my favourite raw cacao powder from choc chick:
I also brought one of these gigantic 3kg bags of almond flour recently and I couldn’t recommend it more. It seems expensive but it seriously lasts forever, I’ve been using it for the last couple of months and I’m only just half way through. Much better value than buying as many almonds or lots of small packets:
Makes 14 muffins
- 1 large zucchini
- 2 heaped dessert spoons of raw cacao
- 1 ripe banana
- 2 cups of ground almonds
- 1 1/2 cups of pecans
- 1/2 a cup of quinoa or brown rice flour
- 1/4 of a cup of almond milk
- 1/4 of a cup of raw agave
- 8 medjool dates
- 1 dessert spoon of coconut oil
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla bean extract
- 1 teaspoon of baking powder
- sprinkling of salt
Start by pre-heating the oven to 180C.
Remove the ends of the zucchini and grate it onto a plate – use the finest side of a cheese grater to do this.
Then place the pecans in a food processor for 10 second intervals until they brake into little crunchy pieces, leave these to one side.
Place the banana, pitted dates, agave, almond milk, grated zucchini, cinnamon, vanilla bean, baking powder, salt and cacao into the food processor (without the pecans).
Once they have turned into a smooth paste pour the mixture into a large mixing bowl with the almond flour, quinoa flour and pecan pieces. Mix well
Place the muffins into muffin cases and bake for about 15 minutes, until the top begins to brown and a knife can be stuck in and removed without any batter sticking to it.
Leave to cool and set for about an hour. Then enjoy!