Preheat oven to 350˚F. Mix wet ingredients with and 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 the 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.

Note: 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.