Gluten Free Dairy Free Chocolate Zucchini Cupcakes
Zucchini is a versatile vegetable that adds moisture and nutrients to baked goods, making it a great addition to these cupcakes.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Gluten Free Dairy Free Chocolate Zucchini Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
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Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
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In a large mixing bowl, combine the gluten-free flour blend, cocoa powder, baking powder, baking soda, salt, and coconut sugar.
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In a separate bowl, whisk together the coconut oil, almond milk, and vanilla extract.
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Add the wet ingredients to the dry ingredients and mix until well combined.
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Fold in the grated zucchini and dairy-free chocolate chips.
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Divide the batter evenly among the prepared muffin tin.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove from the oven and let cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 34g12%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.