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.