Chocolate zucchini cupcakes with blueberry icing

Chocolate zucchini cupcakes with blueberry icing

3.9 14 rating

Prep. 15 min

Total 1 h 30 min

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 bean cake with coconut butter cream frosting

2 h 15 min

Almond milk chocolate biscuits (Post-natal)

25 h 15 min

Peanut caramel slice

5 h 35 min

Chocolate sweet potato slice

1 h 15 min

Banana cupcakes with peanut butter frosting

1 h

Chocolate cupcakes with chocolate avocado icing

1 h

Strawberry amaze-balls

30 min

Banana and oat mini muffins

40 min

Chocolate cupcakes with vanilla coconut icing

29 h 10 min

Black bean brownies (Toddlers and beyond)

25 h 20 min

Wholefood pancakes with vanilla and cinnamon poached apples

1 h 25 min

Basic berry muffins

40 min