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.
Chocolate Coconut Zucchini Cupcakes Recipe
(12 cupcakes)
Adapted from Rebar CookbookPreheat 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.
{ 5 comments… read them below or add one }
These look fantastic. I have a huge zucchini in the fridge that I've been wondering what to do with and now you've given me the answer.
Made these with a few substitutions: 1/2 cup applesauce + 1/4 cup canola oil for the coconut oil, added coconut flavoring in addition to vanilla, used dark chocolate cocoa instead of regular. Delicious! I would say they are more like a muffin not because of the icing, but because of the texture of the whole wheat flour. That tips it in the muffin catagory. Loved 'em and they are FAB with coffee!
The Missus nearly died when she saw this. No doubt I'll be making a batch sooner rather than later!
Wendy – I am so glad you liked them, even if they are a half muffin half cupcake… err muffcake.
Gavan – do let me know if you try them!
Sorry, I have to side with your friends–cupcakes need frosting. But these still look delicious!