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.
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