Chocolate Zucchini Cupcakes

Updated: Sep 19, 2018

Here's another back to school healthy snack tested and approved by Julie Gervais, our holistic nutritionist


1 cup brown rice flour                                             2 tbles ground chia seeds

½ cup arrowroot powder or tapioca flour          ¼ cup warm water

¼ cup raw cacao powder                                        ¾ cup unswt. applesauce

1 teaspoon baking soda                                          ½ cup melted coconut oil

¼ teaspoon sea salt                                                   2 tsps raw apple cidervinegar

1 ½ cups grated raw zucchini

¾ cup coconut sugar


  1. Preheat the oven to 350F. Grease a 12-cup muffin pan with coconut oil or line the wells with unbleached paper liners.

  2. In a medium mixing bowl, whisk together the dry ingredients. In a separate mixing bowl, vigorously whisk together the ground chia seeds and warm water.  Add the applesauce, sugar, coconut oil, and vinegar; beat together. Stir in the zucchini.

  3. Pour the wet ingredients into the dry and stir together with a large wooden spoon until combined.  Scoop the batter into the prepared muffin cups, filling them about halfway full.

Bake for 20 to 25 minutes. 

Cool on a wire rack. Serve

Yield: 12 cupcakes       


The following recipe was retrieved from The Elimination Diet: Discover the Foods That Are Making You Sick and Tired-and Feel Better Fast by Alissa Segersten and Tom Malterre

A New Recipe Every Week Tested and Approved by Our Nutritionist, Julie Gervais!

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