recipe by Deliciously Ella

These muffins are insanely delicious. So beautifully rich and chocolatey with awesome little pieces of crunchy pecans spread throughout the soft, gooey middle! It’s the zucchini that makes the texture so perfect though as it makes the mixture so much moister than before, ensuring that each bit melts in your mouth.

They’re super healthy too, packed with all kinds of goodness from the nutty plant protein, to all the fiber, polyphenols, potassium, magnesium  and vitamins C & A. So now you can indulge without the guilt!

Makes 14 muffins


– 1 large zucchini

2 heaped dessert spoons of raw cacao

1 ripe banana

2 cups of ground almonds

1 1/2 cups of pecans

1/2 a cup of quinoa or brown rice flour

1/4 of a cup of almond milk

1/4 of a cup of raw agave

8 medjool dates

1 dessert spoon of coconut oil

1 teaspoon of cinnamon

1 teaspoon of vanilla bean extract

1 teaspoon of baking powder

sprinkling of salt


Start by pre-heating the oven to 180C.

Remove the ends of the zucchini and grate it onto a plate – use the finest side of a cheese grater to do this.

Then place the pecans in a food processor for 10 second intervals until they brake into little crunchy pieces, leave these to one side.

Place the banana, pitted dates, agave, almond milk, grated zucchini, cinnamon, vanilla bean, baking powder, salt and cacao into the food processor (without the pecans).

Once they have turned into a smooth paste pour the mixture into a large mixing bowl with the almond flour, quinoa flour and pecan pieces. Mix well

Place the muffins into muffin cases and bake for about 15 minutes, until the top begins to brown and a knife can be stuck in and removed without any batter sticking to it.

Leave to cool and set for about an hour. Then enjoy!