Introduction

These Chocolate Veggie Muffins are a delicious way to sneak wholesome vegetables into a treat everyone will love. Moist, rich, and subtly sweet, they combine carrot, zucchini, and spinach with dark chocolate for a surprising but delightful flavor.

The image shows two dark chocolate muffins stacked on a white marbled surface. The bottom muffin is whole, wrapped in a white muffin liner with ridges, dark and textured on top. The top muffin is cut in half, revealing a moist, crumbly, deep brown interior with a slightly rough texture. The half muffin sits on its open white liner, which spreads out beneath it. In the background, there are blurred lumps of other muffins. There are small crumbs scattered on the white marbled surface around the muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ – 2 cups (9 – 10.5 oz) tightly packed pitted dates (or substitute maple syrup, see notes)
1 cup white all-purpose flour
⅓ cup unsweetened Dutch processed cocoa powder
2 tsp baking powder
1 tsp baking soda
Pinch of salt
¾ cup finely grated peeled carrot
½ cup finely grated peeled zucchini
½ cup soy milk (or any other type of milk such as oat, almond, or dairy)
1 cup baby spinach
¼ cup rapeseed oil (or any other neutral vegetable oil)
¼ cup dark chocolate chips (optional)

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
Step 2: If using dates, cover the pitted dates in hot water and set aside for at least 15 minutes. For maple syrup alternative, see notes.
Step 3: Grate the carrots and zucchini finely. Use a nut milk bag or clean kitchen towel to squeeze out excess moisture from the zucchini. (The cup measurement for zucchini is before squeezing.)
Step 4: Add the soy milk and baby spinach to a blender and blend until smooth. Set aside.
Step 5: Drain the dates and blend them into a smooth paste. It helps to blend in two batches with a stick blender in a tall, narrow container, scraping down sides as needed.
Step 6: In a large bowl, combine all wet ingredients: date paste, grated carrots, grated zucchini, blended spinach mixture, and rapeseed oil.
Step 7: In a separate bowl, whisk together all dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
Step 8: Pour the wet mixture into the dry ingredients and stir until well combined. Gently fold in chocolate chips if using.
Step 9: Spoon the batter into the muffin liners, filling each about ¾ full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Step 10: Let the muffins sit in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a smoother date paste, soak dates overnight or use a high-powered blender.
If you don’t have rapeseed oil, vegetable oil or melted coconut oil works well as substitutes.
Swap soy milk with your preferred milk variety to suit dietary needs.
Add a teaspoon of cinnamon or a pinch of chili powder for a flavor twist.
Chocolate chips are optional but add delightful bursts of sweetness; use dairy-free chips for a vegan version.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

How to Serve

Two dark brown chocolate muffins with rough, crumbly tops are stacked, with the top muffin being held gently by a woman's hand. Both muffins are in white paper liners that have some brown stains near the base. They sit on a white marbled board with a few crumbs scattered around. In the blurred background, there are more muffins also in white paper liners. The overall setting has a soft, natural light coming from the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute maple syrup for the dates?

Yes, you can replace the soaked dates with ½ to ¾ cup of maple syrup. Adjust the wet ingredients slightly if needed to maintain the right batter consistency.

Do these muffins taste like vegetables?

The grated carrot, zucchini, and spinach blend seamlessly into the chocolate flavor, so the muffins remain moist and rich without a strong veggie taste. This makes them a great option for picky eaters.