My 3-year-old son has never been a muffin fan. But recently, he came home from Kindergarten and told me that his friend gave him a muffin to eat. I asked if he wanted me to make him some to take to Kindergarten and he said yes! Inside, I was singing “Halleluja!” Finally I can make some muffins for him!

He is a little chocolate monster so of course I made him chocolate muffins. I have already made 3 batches of these yummy chocolate zucchini coconut muffins in the past 2 weeks. Yes, I even snuck in zucchini and he didn’t say anything! 

These muffins are #vegan #paleo #glutefree #dairyfree #refinedsugarfree and baked in coconut oil and coconut flour! Don’t get me wrong, he does get normal chocolate and sweets too but I like to bake my muffins using other healthy sweetener instead of normal sugar and believe me no one could tell the difference! 


  •  10 pitted dried dates soaked in hot water for a couple of mins 
  • 4 eggs
  • 1 small zucchini (grated)
  • 1/4 cup cold pressed coconut oil
  • 1 teaspoon vanilla extract / powder
  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • Pinch of sea salt


  1. Preheat oven to 350 degrees (Fahrenheit)
  2. Place the dates, eggs, zucchini, coconut oil, and vanilla in the blender and blend until smooth.
  3. Move the zucchini mixture to a large bowl and add in the coconut flour, cocoa powder, cinnamon, baking soda and sea salt. Use a hand mixer until smooth and thick. If you have a large powerful blender then you could do this step in the blender. My Nutribullet just couldn’t take it as it was too dry.
  4. Pour the batter into a well greased muffin tin / silicon muffin tray (I used one with mini)/ cake form or loaf form.
  5. Bake for 45-50 mins or until center is cooked through. 

Katarina Wenk

Homade baby, toddler and family food is the best thing mums can offer their children, this is why Katarina has started her blog to share what she loves to do. Coming from a family who loves food, she used to spend hours in the kitchen with her mum to learn to cook hearty and healthy meals. She is a true believer of "what we feed our children determines who they will become in the future." Katarina grew up in Malmo, Sweden. She studied in Bristol, UK and worked in her last role as Client Services and Marketing Manager in the asset management industry in London. In 2011 she moved to Zurich, Switzerland with her husband as a trailing spouse where she gave birth to two gorgeous boys in 2012 and 2014. Today she lives in Dresden, Germany as a stay at home mum. Katarina holds a Bacherlor's degree in Business from The University of the West of England, Bristol, UK.