Bakerita · by Rachel Conners★ 5.0 (2)
Gluten-Free Chocolate Zucchini Cupcakes with Paleo Chocolate Frosting
NUTRITION · PER SERVING58M COOK
CAL 13%·PRO 12%
CARBS 25G38% OF CAL
4G FIBER5G OTHER16G TOTAL SUGAR
FAT 17G59% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist chocolate cupcakes made with almond flour and zucchini, topped with paleo chocolate frosting. Rich and fudgy with hidden vegetables. A grain-free dessert option.
dessertbaked good⚡ microwave🥄 saucepan🔥 ovendairy freegluten freepaleovegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 ½ cup 144g blanched almond flour
- ½ cup 55g tapioca flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup coconut sugar
- ⅔ cup cacao powder
- ½ cup non-dairy milk of choice (I used almond)
- 3 eggs (room temperature)
- ¼ cup coconut oil (melted)
- 1 teaspoon vanilla extract
- ⅔ cup shredded zucchini (water squeezed out of it)
- ¼ cup mini chocolate chips (optional)
- 6 ounces dark chocolate (chopped)
- ⅓ cup almond butter
- 2 tablespoons refined coconut oil
- ¼ teaspoon kosher salt
At a glance
PER SERVING · TIME 58M
CAL 13%·PRO 12%
CARBS 25G38% OF CAL
4G FIBER5G OTHER16G TOTAL SUGAR
FAT 17G59% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 18m
- Sodium
- 104mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 104MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.