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.
Ingredients
- 1.5 cup Zucchini
- 1.5 cup Gluten-free flour blend
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Coconut sugar
- 0.5 cup Coconut oil
- 0.5 cup Almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large mixing bowl, combine the gluten-free flour blend, cocoa powder, baking powder, baking soda, salt, and coconut sugar.
- In a separate bowl, whisk together the coconut oil, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Fold in the grated zucchini and dairy-free chocolate chips.
- Divide the batter evenly among the prepared muffin tin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
- 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.