Chocolate Coconut Zucchini Cupcakes Recipe

I thought they were lovely without frosting but I think they would be super fabulous with an icing made with coconut milk. I am sure the vanilla buttercream frosting I have made before would also work well. They are also really good heated up a bit in the microwave and served with a scoop of ice cream.

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(12 cupcakes)

Adapted from Rebar Cookbook

1 1/2 cup brown sugar

1/4 cup melted butter

3/4 cup coconut oil

3 eggs

3 tablespoons unsweetened shredded coconut

2 cups zucchini

1/2 cup yogourt

1 teaspoon vanilla

1 cup chocolate chips

2 cups whole wheat flour

1 cup cocoa

1/2 teaspoon salt

2 teaspoons baking soda

icing sugar

Preheat your oven to 350F. Prepare a muffin tin by lining it with muffin liners and greasing it, I used a non-stick spray. Beat together the brown sugar, butter and coconut oil. Beat in eggs one at a time. Stir in yogourt, vanilla, coconut, zucchini, and chocolate chips.

In a separate bowl combine flour, cocoa, salt and soda. Fold the wet mixture into the dry. Spoon into the muffin tins and bake for about 35 minutes.

Move tin to a cooling rack and let cool for 10 minutes, then remove cupcakes from tin and put on cooling rack. Dust with icing sugar.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time:45 minutes

Calories(approximate per serving): 400

Chocolate Coconut Zucchini Cupcakes Recipe