Zucchini, Date & Chocolate Muffins
Servings
10
servingsPrep time
15
minutesCooking time
25
minutesThese ultra-soft muffins are made with homemade date purée, grated zucchini, and chunks of chocolate (because in muffins, that’s always essential 😉). A simple, delicious combo — perfect for a snack or even breakfast!
Ingredients
1 cup Medjool dates, pitted (about 10)
½ cup milk or unsweetened plant-based beverage
2 eggs
½ cup olive oil
⅓ cup brown sugar
1 ½ tsp vanilla extract
2 cups grated zucchini (2 zucchinis, about 180 g each)
1 ½ cups all-purpose flour
¾ cup whole wheat flour (or substitute with all-purpose flour)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
1 chocolate bar (100 g, 50% dark), chopped into small pieces
Instructions
- Preheat the oven to 350°F (180°C). Place the rack in the center and prepare a muffin tin by greasing 10 cups or lining them with muffin liners.
- Prepare the date purée: In a food processor, add 1 cup pitted Medjool dates. Pulse until broken down into small pieces. Add ½ cup milk and blend until smooth.
- Transfer the date purée to a large bowl. Add 2 eggs and ½ cup olive oil, then whisk. Stir in ⅓ cup brown sugar and 1 ½ tsp vanilla extract, whisk again. Add 2 cups grated zucchini and mix well.
- In another bowl, combine 1 ½ cups all-purpose flour, ¾ cup whole wheat flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt.
- Gently fold the dry ingredients into the wet mixture until just combined (avoid overmixing).
- Stir in about ¾ of the chopped 100 g chocolate bar, reserving the rest for topping.
- Divide the batter evenly among the 10 prepared muffin cups. Top each muffin with the remaining chocolate pieces.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- You can substitute the dates and milk with ½ cup store-bought date purée
- For a sweeter flavor, use milk chocolate instead of dark chocolate.
