Choc Zucchini Cup Cakes

July 9, 2018 11:07 am Published by

These Cup Cakes make for a great treat to bake with your little one, and a healthy snack alternative.
Using healthy fats, combined with the antioxidants in which cacao provides and then a sneaky green vegetable, as a Mum, this is a cupcake that I am more than happy to let my little one enjoy.

I have made TWO versions here, one with almond meal and a nutfree version, using coconut flour, both are also gluten free & diary free. 

With Nuts
 1 ½ cups almond meal
 3 tbsp raw cacao Powder
 4 Large Eggs (aim to always source organic free range eggs)
  cup Maple Syrup OR sweetener of choice - honey, rice malt, or maple syrup are my go to's
  cup melted cold pressed coconut oil
 1 cup Shredded Zucchini - Skin ON - once shredded, dab with a paper towel to remove excess fluid
 1 ½ tsp Baking Powder (I used bob mills Gf baking powder
 1 tsp Cinnamon
 1 tsp ginger
 1 tsp natural vanilla extract
 ½ tsp sea salt
NUT FREE
 5 tbsp Coconut Flour
 3 tbsp raw cacao Powder
 4 Large Eggs (aim to always source organic free range eggs)
  cup Maple Syrup OR sweetener of choice - honey, rice malt, or maple syrup are my go to's
  cup melted cold pressed coconut oil
 1 cup Shredded Zucchini - Skin ON - once shredded, dab with a paper towel to remove excess fluid
 1 ½ tsp Baking Powder (I used bob mills Gf baking powder
 1 tsp Cinnamon
 1 tsp ginger
 1 tsp natural vanilla extract
 ½ tsp sea salt

Cooking method: (PLS NOTE: varied cooking times for almond meal and coconut flour)
1

Preheat oven to 180 degrees

2

Prepare a muffin pan by greasing or spraying with coconut oil

3

In a small bowl, whisk to combine all dry ingredients

4

In a large bowl, whisk Eggs and all wet ingredients

5

add zucchini

6

Pour dry ingredients into the bowl of wet ingredients, and whisk until combined

7

Spoon batter evenly into muffin/cupcake tray - makes approx 12, fill each cup 3/4 full

8

Bake cupcakes for about 15 - 18 mins for ALMOND MEANL & 12- 15 mins for COCONUT FLOUR, or until a toothpick inserted into the centre comes out clean

9

Allow cupcakes to cool in the pan for about 10 minutes before carefully removing to cool completely on a wire rack (Carefully running a plastic knife around the edges of each muffin before removing each one makes them come out of the pan a little easier).

10

Store cupcakes in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

11

Makes 12 cupcakes

Ingredients

With Nuts
 1 ½ cups almond meal
 3 tbsp raw cacao Powder
 4 Large Eggs (aim to always source organic free range eggs)
  cup Maple Syrup OR sweetener of choice - honey, rice malt, or maple syrup are my go to's
  cup melted cold pressed coconut oil
 1 cup Shredded Zucchini - Skin ON - once shredded, dab with a paper towel to remove excess fluid
 1 ½ tsp Baking Powder (I used bob mills Gf baking powder
 1 tsp Cinnamon
 1 tsp ginger
 1 tsp natural vanilla extract
 ½ tsp sea salt
NUT FREE
 5 tbsp Coconut Flour
 3 tbsp raw cacao Powder
 4 Large Eggs (aim to always source organic free range eggs)
  cup Maple Syrup OR sweetener of choice - honey, rice malt, or maple syrup are my go to's
  cup melted cold pressed coconut oil
 1 cup Shredded Zucchini - Skin ON - once shredded, dab with a paper towel to remove excess fluid
 1 ½ tsp Baking Powder (I used bob mills Gf baking powder
 1 tsp Cinnamon
 1 tsp ginger
 1 tsp natural vanilla extract
 ½ tsp sea salt

Directions

Cooking method: (PLS NOTE: varied cooking times for almond meal and coconut flour)
1

Preheat oven to 180 degrees

2

Prepare a muffin pan by greasing or spraying with coconut oil

3

In a small bowl, whisk to combine all dry ingredients

4

In a large bowl, whisk Eggs and all wet ingredients

5

add zucchini

6

Pour dry ingredients into the bowl of wet ingredients, and whisk until combined

7

Spoon batter evenly into muffin/cupcake tray - makes approx 12, fill each cup 3/4 full

8

Bake cupcakes for about 15 - 18 mins for ALMOND MEANL & 12- 15 mins for COCONUT FLOUR, or until a toothpick inserted into the centre comes out clean

9

Allow cupcakes to cool in the pan for about 10 minutes before carefully removing to cool completely on a wire rack (Carefully running a plastic knife around the edges of each muffin before removing each one makes them come out of the pan a little easier).

10

Store cupcakes in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

11

Makes 12 cupcakes

Choc Zucchini Cup Cakes

Leave a Reply