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These Paleo Chocolate Zucchini Cupcakes are topped with a rich and fudgy Paleo Chocolate Frosting! You'd never guess there are veggies packed into these super moist and chocolatey cupcakes.

Paleo Chocolate Zucchini Cupcakes with Paleo Chocolate Frosting

  • Author: Rachel Conners
  • Prep Time: 40 minutes
  • Cook Time: 18 minutes
  • Total Time: 58 minutes
  • Yield: 16 cupcakes 1x
  • Category: Dessert

Description

These Paleo Chocolate Zucchini Cupcakes are topped with a rich and fudgy Paleo Chocolate Frosting! You’d never guess there are veggies packed into these super moist and chocolatey gluten-free cupcakes.


Ingredients

Scale
  • 1 ½ cup (144g) blanched almond flour
  • ½ cup (55g) tapioca flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup coconut sugar
  •  cup cacao powder
  • ½ cup non-dairy milk of choice, I used almond
  • 3 eggs, room temperature
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  •  cup shredded zucchini, water squeezed out of it
  • ¼ cup mini chocolate chips, optional

For the frosting


Instructions

  1. Preheat oven to 350ºF and lightly grease a cupcake pan with cupcake liners or coconut oil.
  2. In a large mixing bowl, combine the almond flour, tapioca flour, baking soda, baking powder, salt, coconut sugar, and cacao powder. Whisk all dry ingredients together.
  3. In a separate mixing bowl, whisk the non-dairy milk, eggs, coconut oil and vanilla extract together. Stir in the shredded zucchini.
  4. Pour the wet ingredients into the mixing bowl with the dry ingredients and stir until combined.
  5. Use a scoop to fill each cupcake liner 3/4 of the way full. Bake for 16-19 minutes. Let cool for 10 minutes in the pan before removing from the pan to cool completely.
  6. While the cupcakes cool, prepare the frosting. In a microwave-proof bowl or in a small saucepan, combine the dark chocolate, almond butter, and coconut oil. Microwave until melted, about 1 or 2 minutes (stirring every 30 seconds) or melt over low heat in a small saucepan. Add in the vanilla extract and kosher salt and whisk until smooth.
  7. Place in the refrigerator to cool, and remove to whisk every 10-15 minutes until it’s gotten to the desired consistency. Don’t leave it in the refrigerator for too long, or it will firm up and not be spreadable. Warm for 10-15 seconds if you accidentally let it cool for too long to soften it back up.
  8. Spread about 1 tablespoon of frosting on each cupcake, or use a piping bag to pipe on the cupcakes. Double the frosting recipe if you’re going to be piping on all of the cupcakes.
  9. Store cupcakes tightly sealed at room temperature for up to 3 days, or in the freezer for longer term storage.

Notes

Frosting recipe adapted from Texanerin Baking.