It’s Easter time, time to be merry and eats stacks of chocolate and then regret it later. So what better way to start the weekend of festivities than baking a few of these beauties? These chocolate zucchini cupcakes are the perfect healthier way to get a chocolatey fix.
The zucchini in these chocolate zucchini cupcakes makes them super moist and extra tasty. The wholemeal flour goes unnoticed in these because of just how soft they are. Catering for dairy free sweet cravings, these are sure to please even the best veggie detective. You’ve got to admit, there’s a lot to be said for fitting zucchini into a cupcake, it means you’re upped the veggie stakes for the day!
These chocolate zucchini cupcakes had the adults very impressed on our playdate this afternoon- which made me happy. Master 2 was also enthusiastic. Miss 4 on the other hand ate half then gave the rest to me, citing dislike, but she’s not normally a fan of eating a whole cake. Even Mr Kidgredients was impressed!
UPDATE: October 2016. It’s time for new photos and a therefore a new batch! It’s good to see that Master 4 and Miss 6 both love these and begged for them for an after dinner snack as well as for lunchboxes tomorrow. I halved the sugar this time in these, as I forgot to put in the coconut sugar. They tasted just as yummy!
Don’t ever underestimate the power of saying something is chocolate. Even if it isn’t. It works every time.
Chocolate (zucchini) cupcakes- dairy free
Ingredients
- 2 cups grated zucchini
- 1/2 cup shredded coconut
- 2 eggs
- 1/2 cup raw caster sugar
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1 tsp vanilla
- 1/2 cup wholemeal self raising flour
- 1/2 cup self raising flour
- 1/2 cup cacao powder
Instructions
- Preheat your oven to 180 degrees.
- Line a cupcake pan (or use a silicone one like me if you prefer them nude).
- Put the eggs, oil, vanilla, coconut sugar and raw sugar in the bowl of a mixer. Mix on low for 30 seconds then on high for 1 minute.
- Add the cacao, flours and mix for 30 seconds on low.
- Add the zucchini and coconut, mix briefly.
- Leave to sit in the bowl for 10 minutes.
- Mix to combine completely (you will notice the zucchini will have given off a fair bit of liquid, changing the texture of the mixture).
- Spoon into the cupcake tray.
- Bake for 20 minutes (cupcake size), then cool in the pan for 10 minutes before removing to a wire rack.
- Makes 18 cupcakes.
- I made 12 cupcakes and 12 mini cupcakes (only need 15 minutes in the oven).
Nutrition Information:
Yield:
18Serving Size:
1 cupcakeAmount Per Serving: Calories: 156 Total Fat: 8g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 21mg Sodium: 98mg Carbohydrates: 20g Fiber: 1g Sugar: 12g Protein: 2g
Mandy says
YUM! Chocolate zucchini muffins are one of my favourites.
kidgredients says
thanks Mandy! They are a favourite here too!
Kate says
Hi! Just wondering if these muffins can be frozen? Thanks!
kidgredients says
Yes! I do all the time!
Kate says
Thanks!
Also, could I substitute the coconut sugar for anything else?
Heidi says
Gosh so so yummy! The coconut disguises the zucchini perfectly and so nice and moist.
I halved the recipe and got 21 mini muffin sized cakes.
kidgredients says
Yes! That’s exactly why I put the coconut in! I’m so glad you like them!
stacey says
There is so so so much to LOVE about this recipe! It has vege, it has chocolate, it’s easy and its dairy free!!! Perfect!
kidgredients says
Thanks Stacey! We love trying to cater to everyone and dairy free is a big one here!