I’m always looking for ways to use up excess zucchinis as when they’re in season in our garden, we pick multiple zucchinis a day!

These grain-free, dairy-free and refined-sugar free zucchini and cacao muffins are deliciously moist and guilt free too, not to mention perfect for school lunch boxes!



  • ¾ cup coconut flour
  • ½ cup cacao powder
  • 1 tsp ground cinnamon
  • ¾ tsp baking soda (sodium bicarbonate)
  • 6 eggs
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • ½ cup maple syrup (or rice malt syrup if you prefer)
  • ¼ cup coconut cream
  • 1 ½ cups grated zucchini



  • Preheat oven to 180°C.
  • In a large bowl beat eggs. Add coconut oil, maple syrup, vanilla and coconut cream.
  • Sift in flour, cacao powder, cinnamon and baking soda.
  • Mix to combine.
  • Fold in grated zucchini.
  • Place mixture in muffin cups within muffin trays (I use ‘If You Care’ large natural parchment cups).
  • Bake for 20-25 minutes or until the tops spring back when lightly touched in the middle.
  • Cool in pan for 5 minutes before removing to a cooling rack.
  • Muffins freeze well.