These delicious, better-for-you treats are made with coconut flour, arrowroot flour, and sweetened with applesauce and dates. Yields 10-12 muffins

Directions

Prepare the Chocolate-Zucchini Muffins

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Mix wet ingredients in a food processor until the dates are fully chopped and the mixture looks almost whipped.

3. Combine dry ingredients in a separate bowl.

4. Place grated zucchini in a cheesecloth or thin towel and squeeze out as much liquid as possible.

5. Add dry ingredients to wet mixture and mix to combine. Stir in zucchini.

6. Pour batter into lined muffin cups. Bake for 28–30 minutes. Allow to cool in cups just until they can be handled. Transfer to a cooling rack and cool completely before eating.

7. This recipe freezes well. Defrost at room temperature.

Tips:

Different brands of cocoa will produce a different outcome. If the cocoa you’re using is very dark, reduce the amount to 1/4–1/3 cup. Darker cocoa will produce a thicker batter and a denser muffin.

Notes:

If you’d like to avoid using two different ingredients, substitute the coconut and arrowroot flour with 1/2 cup Rorie’s Grain-Free Flour Blend.

Credits

Styling and Photography by Baila Rochel Leiner

Recipe tags

Chocolate muffins Dairy free Full and free Full n free Fullnfree Grain free Healthy baking Kosher for passover Living full 'n free Living full and free Nut free Pesach Rorie weisberg Sugar free Zucchini muffins

Grain-Free, Sugar-Free Chocolate-Zucchini Muffins (great for Passover!)

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mushky Lent

1 year ago

can i use whole wheat flour instead of the arrowoot and coconut flour?

Esther Weiss

2 years ago

These are absolutely amazing!!!!! Rory’s recipes are always a hit but honestly I can’t believe what a rich chocolate muffin this is with the perfect balance of chocolate and sweetness and you can even give it to your kids, they would never know how healthy it is!!!