chocolate, zucchini cupcakes

NutriSue - chocolate zucchini cupcakes

These are great because kids love them and you can sneak in a lot of zucchini without them even knowing!
I’ve tested these on many kids (and adults), and although there are 3 cups of zucchini in these cupcakes, they gobble them up!
Good with or without the icing…
This recipe calls for almond milk, but you can substitute soy milk if you have nut allergies.

chocolate, zucchini cupcakes
Preheat your oven to 350 degrees.

3 cups raw zucchini, shredded

2 cups kamut flour

1 cup brown rice flour (if you don’t want to use rice flour, substitute with kamut flour – so you use 3 cups of kamut flour in total)

1 1/2 cups coconut sugar (this is such a flavourful sugar, full of nutrients – unlike white sugar with no nutrients, and has only 3 g of carbohydrates per tsp)

1 cup almond milk or coconut milk beverage

1 cup coconut oil

1/4 cup cocoa

4 tsp ground flax in 1/2 cup of warm water (let sit for about 10 minutes till it thickens a bit)

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla extract

1/4 tsp salt

  • sift the flours, baking soda, cinnamon, salt and cocoa into a bowl
  • cream together the coconut sugar and coconut oil with a whisk until it becomes somewhat fluffy
  • whisk in the flax/water mixture, almond milk (or coconut milk beverage) and vanilla
  • add 1/3 of the dry ingredients into the flax/water, almond milk (or coconut milk beverage) and vanilla mixture, mix and repeat until all the dry ingredients have been added and incorporated well
  • fold in the zucchini
  • line muffin tins with paper liners
  • for mini muffin tins bake for 20 – 25 minute. For regular sized muffin tins bake for 30 – 35 minutes. Test with a tooth pick inserted in the center. If it comes out clean they’re ready

Because there is so much zucchini in this recipe the cupcakes are very moist

frosting (optional)

2 tbsp almond milk (substitute with soy or your favourite non-dairy milk if desired)

1/4 cup cocoa

1 cup icing sugar

1 tsp cinammon

1 tsp vanilla extract

  • mix dry ingredients together
  • add wet ingredients and mix thoroughly
  • let sit for about 10 minutes
  • ice your cupcakes and enjoy!

2-ingredient chocolate fudge frosting
This frosting is even better than the one above (if I do say so myself)!

It has only 2 ingredients – coconut cream and a bag of non-dairy semi sweet chocolate chips! 

I like Enjoy Life mini chips because they’re soy, gluten, dairy and nut-free and non-GMO.
For the coconut cream – buy a can of full fat coconut milk and store it in the fridge for 6 hours or overnight. 

Carefully open the can, without shaking it. You want to keep the cream and the milk separate. I use a big spoon to scoop the cream from the top of the can, into a pot and then use the spoon to hold back the milk until all the thick cream is in the pot. 

Pour the liquid coconut milk into a container and save it. You can use the leftover milk for smoothies or other cooking. 

Now add your chocolate chips to the pot and heat gently in a double boiler or pot over barely simmering water until the chocolate chips are melted. 

You now want to chill the melted cream and chocolate for about 3 hours or overnight.
Once it is well chilled, using a hand mixer, mix the chocolate mixture until it’s nice and fluffy. 

This frosting is so fudgy and chocolatey, good luck getting onto the cupcakes without eating it!


4 thoughts on “chocolate, zucchini cupcakes

  1. My mom use to make Zucchini bread and you would not even think they were in there.
    Mind you I love vegs.
    But Jahrel will not eat them unless they are in soup or stew.

    Sue what other way’s can I diguise vegs in food or desserts for Jahrel.

    • There are so many ways. He would eat this cupcakes for sure. All the kids I made them for devoured them. You can also hide veggies in juices. Just put some fruit in your blender (ie; banana) and add a bit of veg. (maybe half a carrot to start) and some water to get it to the thickness he likes (frozen bananas work well and here’s a trick – peel the bananas first and then put them in a baggy and freeze them, so much easier than trying to get the peel off of a frozen banana!). He’ll like the colour and not even know there’s a carrot in there! The kids I worked with in the summer ate everything they made with me. We made spicy pesto with tomatoes and other good stuff, pesto with lots of garlic, etc. They just love participating in the food that they make. I would always ask them – ‘who want’s to try the ________ that we just made’. All the hands would go up and they would all try it. A couple of kids would say ‘yuck’ but the majority had seconds or thirds! It’s very exciting! You and Jahrel need to come for a visit and we can make some things together.

  2. Pingback: Valentine’s cupcakes with blushing beet icing | NutriSue Nutritional Consulting

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