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Chocolate Zucchini Carrot Muffins - Gluten, dairy & nut free

Updated: Nov 22, 2021

These soft, chocolate filled muffins are a great way to hide some veggies. Plus they are gluten, dairy and nut free. They won't last long, so freeze a few for the lunch boxes.

I love chocolate. I always try to keep some 85% dark chocolate on hand for those emergency situations when I just need something sweet. Raw cacao powder is also a must in my pantry for baking or smoothies. It is full of antioxidants, helps boost the happy hormone seratonin and contains important minerals such as magnesium and iron.

This recipe is brilliant for hiding a few veggies also. Adapted from a recipe on, I made it gluten & refined sugar free. Plus the sugar content has almost been halved! Enjoy watching your kids devour these knowing they are getting a healthy nutrient boost.


Gluten free, Nut free, Dairy free, Refined Sugar Free

1 cup mashed ripe banana

1/3 cup light flavour extra virgin olive oil or coconut oil

1 egg

1 1/2 cups grated zucchini, well drained OR 1 cup grated zucchini and 1/2 cup grated carrot

1/2 cup coconut sugar

1 3/4 cups all purpose gluten free flour

1/4 cup raw cacao powder

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup dark chocolate chips (you can find dairy free ones if need to)

1. Preheat oven to 170-180 deg celcius. 

2. Grate zucchini (and carrot if including also). Squeeze any juice/water out of the grated zucchini. (I tend to do this into a cup and drink it!) 

3. Mash the banana in a large sized bowl.

4. Add egg. Beat gently with a fork to break up the egg and combine.

5. Add oil and the grated zucchini / carrot and mix together.

6. In a separate large bowl, sift together sugar, flour, cacao powder, baking soda, baking powder. Add to banana/zucchini mixture.

7. Fold the mixture together until combined but don't over stir.

8. Once combined stir in the chocolate chips.

9. Spoon into greased muffins pans.

10. Bake for 13-15 mins for mini muffins, 17-20 for larger muffins, or until a skewer comes out clean.


  • With the chocolate chips I occasionally use the Healtheries 99% dark choc chips. However they do contain maltitol which I believe is an artificial sweetener. The interesting thing is the package clearly states no artificial sweeteners or colours, which is a bit of a shame. Maltitol can have a laxative effect and irritate those with bowel sensitivities. Your other option would be to use Lindt 85% dark chocolate & break into small pieces. This one is also soy lecithin & dairy free.

  • If using olive oil please make sure it is light flavoured and refined oil free. Sometimes the packaging states pure olive but when you look closely at the ingredients find they have added a refined oil to it. A light flavoured oil just refers to the intensity of the olives. A strong olive oil may overpower the muffin.

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