Grain-Free, Sugar-Free Chocolate-Zucchini Muffins

Rorie Weisberg Rorie Weisberg
5.0 (3 reviews)

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

Yields 10-12 muffins

40m 5
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Passover Parve

Contains: Egg

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.

Credits

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.

Tips:
If you enjoyed this recipe you'll love our list of the best Passover recipes.

Description:

Styling and Photography by Baila Rochel Leiner

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2 Comments

Esther Weiss •

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!!!

Leah •

these were amazing healthy muffins! I used ww flour instead of the arrowroot.