Chocolate zucchini cupcakes with blueberry icing

Chocolate zucchini cupcakes with blueberry icing

4.0 15 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

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Également présenté dans

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

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