Gluten-Free Chocolate Zucchini Cupcakes
Moist chocolate cupcakes made with shredded zucchini and almond flour, topped with a decadent dark chocolate frosting. The zucchini adds incredible moisture without affecting the rich chocolate flavor, while almond and tapioca flours create a tender crumb. Perfect for satisfying chocolate cravings while sneaking in extra vegetables. The paleo-friendly frosting combines dark chocolate with almond butter for an intensely chocolatey finish that's naturally sweetened.
Ingredients
- 1 ½ cup blanched almond flour
- ½ cup tapioca flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup coconut sugar
- ⅝ cup cacao powder
- ½ cup non-dairy milk of choiceregular milk1:1vegetarian
not dairy-free or paleo
- 3 eggs, room temperature
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ⅝ cup zucchini, shredded, water squeezed out
- ¼ cup mini chocolate chips(optional)
- 6 ounces dark chocolate, chopped
- ⅓ cup almond butter
- 2 tablespoons refined coconut oil
- ¼ teaspoon kosher salt
Instructions
- 1
Preheat oven to 350°F and grease cupcake pan with liners or coconut oil
- 2
Combine almond flour, tapioca flour, baking soda, baking powder, salt, coconut sugar, and cacao powder in large bowl and whisk together
- 3
Whisk non-dairy milk, eggs, melted coconut oil, and vanilla extract in separate bowl, then stir in shredded zucchini
- 4
Pour wet ingredients into dry ingredients and stir until combined
- 5
Fill each cupcake liner 3/4 full using scoop
- 6
Bake for 16-19 minutes
- 7
Cool in pan for 10 minutes before removing to cool completely
- 8
Combine dark chocolate, almond butter, and coconut oil in microwave-safe bowl
- 9
Microwave until melted, stirring every 30 seconds, or melt in saucepan over low heat
- 10
Whisk in vanilla extract and kosher salt until smooth
- 11
Refrigerate frosting and whisk every 10-15 minutes until desired consistency is reached
- 12
Spread 1 tablespoon frosting on each cupcake or pipe using piping bag
Tips
Squeeze excess water from shredded zucchini using paper towels or clean kitchen towel to prevent soggy cupcakes
Don't leave frosting in refrigerator too long or it will become too firm to spread - warm briefly if needed
Double the frosting recipe if you plan to pipe elaborate decorations on all cupcakes
Good to Know
tightly sealed at room temperature for up to 3 days, or freeze for longer storage
cupcakes can be made 1-2 days ahead and stored covered, frost day of serving
at room temperature, frosting should be soft and spreadable
Common Mistakes
squeeze water from zucchini to avoid soggy texture
don't over-chill frosting or it becomes unspeadable
fill liners only 3/4 full to prevent overflow
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
not dairy-free or paleo
FAQ
Can I make these without eggs?
Yes, substitute with 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 5 minutes). The texture will be slightly denser but still delicious.
How long do these cupcakes keep?
Store covered at room temperature for up to 3 days. For longer storage, freeze unfrosted cupcakes for up to 3 months and thaw before frosting.
Can I taste the zucchini in these cupcakes?
No, the zucchini adds moisture without any vegetable flavor. The rich chocolate completely masks any zucchini taste while keeping the cupcakes incredibly moist.