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 zucchini mini loaves

Chocolate zucchini mini loaves

1 h 30min

Banana berry mini loaves

Banana berry mini loaves

1 h 30min

Quinoa choc-chip biscuits

Quinoa choc-chip biscuits

35min

Freckle cake

Freckle cake

26 h 40min

Perfect party cookies (allergy free)

Perfect party cookies (allergy free)

45min

Raw carrot cake

Raw carrot cake

5 h 30min

Vanilla honey cupcakes

Vanilla honey cupcakes

1 h 20min

Banana cupcakes with peanut butter frosting

Banana cupcakes with peanut butter frosting

1 h

Wheat, nut and dairy free muesli slice

Wheat, nut and dairy free muesli slice

1 h 45min

Basic berry muffins

Basic berry muffins

40min

Vanilla protein balls

Vanilla protein balls

20min

Banana and oat mini muffins

Banana and oat mini muffins

40min