Chocolate zucchini cupcakes with blueberry icing

Chocolate zucchini cupcakes with blueberry icing

3.9 14 ratings

Prep. 15min

Total 1 h 30min

12 portions

Ingredients

Chocolate zucchini cupcakes

coconut oil cooking spray for greasing
dairy free milk chocolate
100 g
zucchini cut into large pieces (3-4 cm)
250 g
arrowroot flour
80 g
raw cacao powder
20 g
coconut flour
50 g
bicarbonate of soda
1 tsp
dark coconut nectar syrup
90 g
natural vanilla extract
1 tbsp
eggs
4

Blueberry icing

coconut cream
50 g
gelatine powder
1 tbsp
fresh blueberries (1 punnet)
125 g
icing sugar
220 g
coconut oil (liquid)
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 158.4 mg

Protein 5.2 g

Calories 1136.9 kJ / 270.7 kcal

Fat 11.2 g

Fibre 2 g

Saturated Fat 7.6 g

Carbohydrates 39 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Hip Hip... Hooray! 85 Recipes
Australia and New Zealand

You might also like...

Chocolate cupcakes with vanilla coconut icing

Chocolate cupcakes with vanilla coconut icing

29 h 10min

Carrot poppy seed muffins

Carrot poppy seed muffins

1 h 15min

Chocolate cupcakes with chocolate avocado icing

Chocolate cupcakes with chocolate avocado icing

1 h

Gluten free gingerbread cookies

Gluten free gingerbread cookies

2 h 35min

Banana cupcakes with peanut butter frosting

Banana cupcakes with peanut butter frosting

1 h

Quinoa choc-chip biscuits

Quinoa choc-chip biscuits

35min

Gluten free birthday sponge cake

Gluten free birthday sponge cake

1 h 10min

Gluten free gingerbread house

Gluten free gingerbread house

4 h 45min

Perfect party cookies (allergy free)

Perfect party cookies (allergy free)

45min

Basic berry muffins

Basic berry muffins

40min

Banana and oat mini muffins

Banana and oat mini muffins

40min

Apple and cinnamon muffins

Apple and cinnamon muffins

35min