Chocolate Zucchini Muffins (Paleo Recipe)



  • 3/4 Cup Shredded Zucchini
  • 4 large eggs
  • 1/2 Cup Maple Syrup or Honey
  • 1/2 Cup Unsweetened Applesauce
  • 1/3 Cup Coconut Flour
  • 1/4 Cup Cocoa Powder
  • 3 Tablespoons Arrowroot Powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons cinnamon
  • 1/2 Cup Dairy-Free Chocolate Chips


  1. Preheat the oven to 350 Degrees. Next, shred the zucchini, I just use a handheld grater for this small amount needed. In a stand mixer, mix together the honey, applesauce, and eggs. Next, add the coconut flour, cocoa powder, arrowroot powder, baking soda, and cinnamon. I like to stir in the chocolate chips and zucchini with a wooden spoon instead of using the stand mixer. Fill the greased mini muffin cups about 2/3 full and bake for 12-15 minutes.