Chocolate zucchini cupcakes with blueberry icing

Chocolate zucchini cupcakes with blueberry icing

3.9 14 évaluations

Prép. 15min

Total 1h 30min

12 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 158.4 mg

Protides 5.2 g

Calories 1136.9 kJ / 270.7 kcal

Lipides 11.2 g

Fibre 2 g

Graisses saturées 7.6 g

Glucides 39 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Hip Hip... Hooray! 85 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

White chocolate and cardamom buckwheat cookies

55min

Coconut oat biscuits

45min

Blueberry crumble slice

1h 15min

Perfect party cookies (allergy free)

45min

Chocolate sweet potato slice

1h 15min

Quinoa choc-chip biscuits

35min

Gluten free gingerbread cookies

2h 35min

Carrot poppy seed muffins

1h 15min

Chunky choc nut brownie

35min

Wheat, nut and dairy free muesli slice

1h 45min

Wholefood pancakes with vanilla and cinnamon poached apples

1h 25min

Black bean brownies (Toddlers and beyond)

25h 20min