Super easy and super moist thanks to the added Zucchini.
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Serves: 24 cupcakes
CAKE
- 1 cup coconut flour
- 1/2 cup coconut sugar
- 1 cup sugar free drinking chocolate
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil melted
- 8 large eggs beaten
- 2 teaspoons vanilla extract
- 4 cups zucchini shredded/grated
- 3/4 cup sugar free chocolate chips (optional)
- 24 cupcake wrappers
ICING & DECORATION
- 250g Cream Cheese
- 1/4 cup sugar free drinking chocolate
- 1 Punnet Raspberries
- 1 Punnet Blueberries
- Mint to Garnish (optional)
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In a large mixing bowl, combine coconut flour, coconut sugar, drinking chocolate, cinnamon, baking powder and sea salt.
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Mix in eggs, coconut oil, and vanilla until well combined.
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Stir in zucchini (and optional chocolate chips if using).
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Spoon into 24 cupcake wrappers in a muffin tin
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Bake at 180C for about 15-20 minutes or until toothpick inserted in centre comes out clean.
- Leave to cool on wire rack
- For icing soften cream cheese in microwave before mixing in drinking chocolate
- Spread or pipe icing onto cooled cupcakes
- Top with blueberries, raspberries & mint