Gluten Free Dairy Free Chocolate Zucchini Cupcakes

Gluten Free Dairy Free Chocolate Zucchini Cupcakes recipe pinit

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.

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 10 min Total Time 55 mins
Servings: 12 Calories: 3000
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large mixing bowl, combine the gluten-free flour blend, cocoa powder, baking powder, baking soda, salt, and coconut sugar.
  4. In a separate bowl, whisk together the coconut oil, almond milk, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and mix until well combined.
  6. Fold in the grated zucchini and dairy-free chocolate chips.
  7. Divide the batter evenly among the prepared muffin tin.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Remove from the oven and let cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
  10. 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.

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