Chocolate Zucchini Cupcakes with Avocado Frosting
Ingredients
The cupcakes
-
2
cups
shredded zucchini
-
3
units
eggs
-
1
cup
sugar
-
¼
cup
honey
-
¾
cup
plain Greek yogurt
-
2
tsp
vanilla
-
2
cups
whole wheat flour
-
⅔
cup
unsweetened cocoa powder
-
1
tsp
baking soda
-
½
tsp
baking powder
-
1
tsp
sea salt
The frosting
-
2
units
avocados, mashed
-
½
cup
cocoa powder
-
½
cup
honey or maple syrup
-
½
tsp
vanilla
Instructions
- Preheat the oven to 325°F.
- In a large bowl, combine shredded zucchini, eggs, sugar, honey, yogurt, and vanilla.
- In a separate bowl, mix whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Spoon the mixture into 24 muffin cups, filling them about ¾ full.
- Bake for approximately 25 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, blend mashed avocados, cocoa powder, honey, and vanilla until smooth.
- Chill the frosting until the cupcakes are cool and ready to serve.
Nutrition Facts (estimated)
Servings
24
Calories
148
Total fat
3.7g
Total carbohydrates
28.2g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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