Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Yields1 ServingCategory,


Chocolate Zucchini Muffins (Yield: 10 standard muffins or 14-16 mini muffins)
 4 Eggs
 8 pitted Medjool dates
 ½ cup unsweetened applesauce
 ½ tsp vanilla extract
 ½ cup cocoa
 2 tbsp coconut flour*
  cup arrowroot flour*
 1 1/2 tsp. baking soda
 ½ tsp baking soda
  tsp cinnamon
 1 medium zucchini, grated on smallest hole size
 ½ cup cocoa nibs (for a sugar-free version) or mini chocolate chips



Preheat oven to 350˚F. Mix wet ingredients with an food processor fitted with an S blade until the dates are fully chopped and the mixture looks almost whipped. Combine dry ingredients in a separate bowl. Place grated zucchini in a cheese cloth or thin towel and squeeze out as much liquid as possible. Add dry ingredients into wet mixture and mix to combine. Then add the squeezed-out zucchini and mix again.


Spoon batter into lined muffin cups.


Bake for 28-30 minutes. Allow the muffins to cool in cups just until they can be handled. Transfer to a cooling rack and cool completely before eating. This recipe freezes well. Defrost at room temperature. * If you don’t have nut allergies and you’d like to avoid using 2 different ingredients, substitute the coconut and arrowroot flour with ½ cup Rorie’s Grain-Free Flour Blend.


Different companies of cocoa will produce a different outcome. If the cocoa you are using is very dark in color reduce the amount to 1/4-1/3 cup. Darker cocoa will produce a thicker batter and a denser muffin.

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