Hidden Veggie Chocolate Muffins

2 chocolate veggie muffins stacked onto each other on a marble white plate. One bite bitten off the one on the top.

Author: Katie

Packed with zucchini, carrots, spinach and naturally sweetened -these rich, chocolatey muffins sneak in veggies without anyone noticing!

If you love this recipe as much as we do, click on the 5-stars below!

5 from 3 votes

Print Pin

Prep Time: 20

Cook Time: 25

Total Time: 45

Course: Dessert

Cuisine: American-Inspired

Servings: 12 muffins

Equipment

1 standard blender
1 stick blender *when using dates
2 mixing bowls + spatula
1 muffin tin + muffin liners

Ingredients

1½ - 2 cups (9 - 10,5oz) (250-300 g) tightly packed cups pitted dates *or sub maple syrup (see notes)
1 cup (150 g) white all-purpose flour
⅓ cup (35 g) unsweetened Dutch processed cocoa powder
2 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
¾ cup (120 g) finely grated carrot *peeled
½ cup (110 g) finely grated zucchini *peeled
½ cup (120 g) soy milk *or any other type of milk (oat, almond, dairy...)
1 cup (50 g) baby spinach
¼ cup (55 g) rapeseed oil *or any other neutral vegetable oil
¼ cup (45 g) dark chocolate chips *optional

You can find detailed step-by step-photos above the recipe card.

Instructions

Preheat the oven to 350°F (180°C ) and line a muffin tin with paper liners.
If using dates (see notes for maple syrup as an alternative) cover the pitted dates in hot water and set aside for at least 15 minutes.
1½ - 2 cups (9 - 10,5oz) tightly packed cups pitted dates
Grate the carrots and zucchini finely. Use a nut milk bag or clean kitchen towel to squeeze out the excess moisture from the zucchini. Note: the cup measurement for the zucchini is taken before squeezing out the liquid.
¾ cup finely grated carrot, ½ cup finely grated zucchini
Add the soy milk and spinach to a blender and blend until smooth. Set aside.
1 cup baby spinach, ½ cup soy milk
Drain the dates and blend them into a smooth paste. I got the best results by blending in two batches with a stick blender and a deep measuring jug (any tall, narrow bowl will work). You’ll need to scrape down the sides a few times -yep, it gets a bit sticky!
Combine all the wet ingredients in a large bowl (date paste, grated carrots & zucchini, blended spinach & oil.
In a separate bowl, whisk together all the dry ingredients.
1 cup white all-purpose flour, ⅓ cup unsweetened Dutch processed cocoa powder, 2 teaspoon baking powder, 1 teaspoon baking soda, pinch of salt
Pour the wet mixture into the dry ingredients and stir until well combined. Gently fold in chocolate chips (if using).
Spoon the batter into the liners, filling each about ¾ full. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Let them sit in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Video

Notes

Blending dates: I recommend soaking the dates because it makes them soft and easier to blend. Chopping them coarsely before blending can also help reduce strain on your blender.
Replace dates with maple syrup: I love using dates because of their nutritional benefits and the gooey and moist texture they give but if blending dates feels too much of a hassle, you can swap them out with maple syrup. Simply use ⅓ cup of syrup (100g) and reduce the soy milk to ⅓ cup (80g), instead of ½ a cup. Just add the maple syrup straight into the blender with the spinach and soy milk. Please note that the muffins will be a lot crumblier and not as moist though as when using dates!
Add chocolate chips: While this does mean they're no longer naturally sweetened, the gooey melted chocolate in the middle is so worth it. I LOVE Callebaut's dark chocolate chips (54,5%).
Warm before serving: I highly recommend popping them into the microwave for a few seconds before serving. Makes them taste fresh-baked again, especially if you added the chocolate chips.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!