Chocolate Zucchini Cupcakes with Avocado Frosting
The most delicious Chocolate Zucchini Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a chocolate avocado frosting!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Servings: 24
- 2 cups shredded zucchini
- 3 eggs
- 1 cup sugar
- 1/4 cup honey
- 3/4 cup plain Greek yogurt
- 2 tsp. vanilla
- 2 cups whole wheat flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. sea salt
For the frosting:
- 2 avocados mashed
- 1/2 cup cocoa powder
- 1/2 cup honey or maple syrup
- 1/2 tsp. vanilla
Preheat oven to 325 degrees F.
In a large bowl, mix together shredded zucchini, eggs, sugar, honey, yogurt and vanilla; set aside.
In a separate bowl, mix together whole wheat flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the wet ingredients and mix until just combined.
Spoon mixture into 24 prepared muffin cups, about 3/4ths full, and bake for about 25 minutes or until a toothpick inserted comes out clean. Set aside and allow to cook completely before adding the frosting.
To make the Avocado Frosting: In a blender or using a hand mixer, mix together the mashed avocados, cocoa powder, honey and vanilla until smooth. Let sit in the fridge until cupcakes are cool and frosting is stiff - enjoy!
Serving: 1cupcake | Calories: 148kcal | Carbohydrates: 28.2g | Protein: 4g | Fat: 3.7g | Fiber: 3.8g