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By Nourishing Amy

Chocolate Chunk Zucchini Muffins

timerPrep Time: 15 minutes

groupsServes: 11-12 People

Super moist and tender fluffy muffins packed with hidden zucchini and chunks of melting dark chocolate. These muffins are healthy and wholesome, made with good-for-you vegan and gluten-free ingredients. They are great to make ahead for a delicious snack or brunch.


1 large zucchini (about 1 1/4 cup grated)

1/2 cup plant-based milk

1 tbsp lemon juice

1/3 cup thick dairy-free yogurt

1 medium banana, mashed (1/3 cup) or applesauce

1/2 cup coconut sugar

1 tbsp ground chia or flax seed

1 tbsp olive oil

1 tsp vanilla essence

1 1/2 plain or GF plain flour

1/2 cup ground almonds

2 tsp cinnamon

2 tbsp baking powder

½ tsp baking soda

A pinch of salt

1 1/4 bar of Divine 85% Dark Chocolate bar, chopped

Melted chocolate, to drizzle


Step 1

Preheat the oven to 350*F and line a muffin tray with 11-12 cases.

Step 2

Grate the zucchini so you have about 1 ¼ cups. Leave in a sieve for 5 minutes. Stir together the milk and lemon juice and leave for 5 minutes to curdle. Use your hands or a cheesecloth, muslin, or similar cloth to squeeze out the water from the zucchini; you will have almost a cup of zucchini left.

Step 3

In a large mixing bowl, add the yogurt, the milk-lemon mix, 1/3 cup mashed banana or applesauce, coconut sugar, ground chia/flaxseed, olive oil and vanilla essence. Whisk till smooth.

Step 4

Sift in the flour and add the ground almonds, cinnamon, baking powder, baking soda and salt. Whisk to a thick smooth batter with no specks of flour.

Step 5

Fold in the zucchini and most of the chocolate using a spatula. Scoop into the muffin cases till almost full. Sprinkle over the remaining chocolate.

Step 6

Bake for 23-25 minutes, until an inserted skewer comes out clean and they are golden and risen.

Step 7

Cool for 5 minutes in the tray then remove and cool on a wire rack for 20 minutes before enjoying warm or leave to cool fully and eat cold. You can serve them with extra drizzled melted chocolate.

Step 8

Store the muffins in a sealed continuer for 2-3 days or in the fridge for 3-5 days. You can freeze the muffins for up to 1 month, wrapped well. Allow to thaw at room temperature before enjoying.

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