Chocolate zucchini cupcakes with blueberry icing

Chocolate zucchini cupcakes with blueberry icing

4.0 15 ratings

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...

Rocky road with vanilla bean marshmallow

3u. 30min

Banana sesame cake

4u. 20min

Apricot apple pie

1u. 40min

Mini caramelly cupcakes with coconut cream cheese topping

2u.

Bliss ball rocket skewers

30min

Gluten free chocolate halva cake

1u.

Chocolate and nut biscuits

55min

Almond biscotti

3u. 30min

Chocolate Frangelico® gelato

28u.

Gluten free barbecue sauce

50min

Chia and pepita gluten free loaf

1u. 25min

Baked honey cheesecake

4u. 20min