Today I am sharing a Chocolate Zucchini Cupcakes recipe, which is Dairy free and Gluten free. Yes, you read that correctly, chocolate and zucchini.
I came across this recipe on the Internet and I was curious. It is from a site called Paleo grubs. They have some great recipes and this one is awesome.
This is a really sneaky way to get the kids to eat vegetables. Bake them into chocolate cupcakes!
The recipe was shared as bread, however I ladled my mix into cupcake papers instead. I was happy with the result and they are very tasty.
**An update on this – I have made this recipe again as a slice. Using a 20cm square pan. Very successful**
Chocolate Zucchini Cupcakes
(Makes 12)
Ingredients
2 large eggs
¼ cup maple syrup or honey (I used Maple syrup)
1 cup almond butter
2 tbsp unsweetened almond milk
1 tsp apple cider vinegar
¼ cup cacao powder
1 tsp baking powder
1 cup grated zucchini
2 tbsp dairy free dark chocolate chips (optional)
Method
* Preheat oven to 170’ C – 160’ C for fan forced.
* Prepare your tray with cupcake papers (or choice of pan with parchment paper) and set aside.
* In a small bowl combine the cacao powder and baking powder. Set aside.
* In a large mixing bowl, add the eggs and syrup (or honey) and beat until pale and fluffy, about 4-5 minutes.
* Add the almond butter, almond milk and apple cider vinegar and beat to combine.
* Add the cacao powder mixture and mix until well combined.
* Fold in the grated zucchini.
* Pour the batter into the cupcake paper (or prepared pan).
* Sprinkle with chocolate chips.
* Bake for 30 – 35 mins for cupcakes (35-45 minutes for a slice or loaf tin) * Test with a toothpick, when inserted into the centre comes out clean.
* Remove from the oven and let cool before eating.
We hope you enjoy this recipe.
Till the next time,
Live clean n Prospe