Chocolate Coconut Zucchini Cupcakes Recipe

by katerina on August 31, 2009

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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Chocolate Coconut Zucchini Cupcakes Recipe

(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

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