chocolate zucchini cupcakes with nature’s pink icing

let's eat a rainbow with NutriSue - chocolate zucchini cupcakes

These cupcakes are chocolatey on the inside and pretty in pink on the outside. And what makes them especially nice is that they’re dairy-free, vegan and made with vegetables and other healthy ingredients. Zucchini pairs with chocolate to make a moist cupcake and beet juice is what adds a nice pink tint to the icing. No artificial colours, dyes or ingredients here. What a wonderful way to say I Love You! Plus, kids love them. Bonus!!!

chocolate zucchini cupcakes
3 cups raw zucchini, shredded

2 cups kamut flour

1 cup brown rice flour (if you don’t want to use rice flour, substitute with kamut flour – so you use 3 cups of kamut flour in total)

1 1/2 cups coconut sugar (this is such a flavourful sugar, full of nutrients – unlike white sugar with no nutrients, and has only 3 g of carbohydrates per tsp)

1 cup almond milk or coconut milk beverage

1 cup coconut oil

1/4 cup cocoa

4 tsp ground flax in 1/2 cup of warm water (let sit for about 10 minutes till it thickens a bit)

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla extract

1/4 tsp salt

  • sift the flours, baking soda, cinnamon, salt and cocoa into a bowl (this mixture is your dry ingredients)
  • cream together the coconut sugar and coconut oil with a whisk until it becomes somewhat fluffy
  • whisk in the flax/water mixture, almond milk (or coconut milk beverage) and vanilla to the coconut sugar, coconut oil mixturen (this mixture is your wet ingredients)
  • add 1/3 of the dry ingredients into wet ingredients, mix and repeat until all the dry ingredients have been added and incorporated well
  • fold in the zucchini
  • line muffin tins with paper liners
  • for mini muffin tins bake for 20 – 25 minute. For regular sized muffin tins bake for 30 – 35 minutes. Test with a tooth pick inserted in the center. If it comes out clean they’re ready

Makes 60 small cupcakes

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