Chocolate Zucchini Banana Muffins ( vegan & no refined sugar )

The perfect healthy chocolatey snack, your kids will love and helps unload all that zucchini in your garden! :)

Course Breakfast, Dessert, Snack
Cuisine VEGAN
Keyword dairy free, healthy, vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins


  • 1 1/4 cups whole wheat pastry flour
  • 1/3 cup cocoa powder I use organic raw
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup agave nectar or pure maple syrup
  • 2 tbsp coconut oil, melted and cooled
  • 1 tsp vanilla extract
  • 1 chia egg (1 tbsp chia seed, 3 tbsp water. Mix and let sit for 5 minutes to thicken)
  • 1 cup shredded zucchini
  • 1 medium ripe mashed banana
  • 1/2 cup almond milk any nut milk will work
  • 1/2 cup regular or mini dark chocolate chips dairy free for vegan


  1. Preheat oven to 350 degrees. Generously grease the inside of a muffin tin with oil, I like to use coconut or grapeseed.

  2. Place zucchini in a few pieces of paper towel, and squeeze out excess moisture. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In the bowl of an electric mixer, add coconut oil, agave/maple syrup, vanilla, chia egg, and mix on medium until smooth and well combined. Add in zucchini, banana and almond milk, mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
  5. Evenly divide batter into prepared muffin tin. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. you can't have just one!!