Chocolate zucchini cupcakes with blueberry icing
TM6 TM5 TM31

Chocolate zucchini cupcakes with blueberry icing

3.8 (9 ratings)

Ingredients

Chocolate zucchini cupcakes

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

Blueberry icing

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

Nutrition
per 1 portion
Calories
1136.9 kJ / 270.7 kcal
Protein
5.2 g
Carbohydrates
39 g
Fat
11.2 g
Saturated Fat
7.6 g
Fibre
2 g
Sodium
158.4 mg

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