These are actually really easy, and I had all the ingredients at my house, which was a huge bonus. It's all healthy besides the chocolate chips sprinkled throughout, but come on, that's the best part.
The frosting does have powdered sugar in it, but the cupcakes themselves are SUGARLESS. I didn't think there could come a time when I would love a sugarless dessert. Now I've found one. (Okay, so technically the chocolate chips are not sugarless, but we won't look that far into it...)
The frosting is made from (healthy) Greek yogurt, but technically it's optional. If you would rather have chocolate zucchini muffins instead of cupcakes, go without the frosting. Although I loved these with the frosting because it gave them a nice, tangy flavor.
Healthy Chocolate Zucchini Cupcakes
Prep Time: 15 minutes. Cook time: 25 minutes. Total time: 40 minutes
Yields: 12 cupcakes
Ingredients:
2 tablespoons coconut oil (or olive, canola or vegetable oil)
1/3 cup honey
1 teaspoon vanilla
1 egg
1 egg white
1 cup shredded zucchini (about 1 medium)
1/4 cup applesauce
1/2 cup almond milk (or other milk)
1 1/4 cup white whole wheat flour (or all-purpose)
1/3 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup chocolate chips (I used mini)
Frosting, optional (or use your favorite kind):
3/4 cup vanilla Greek yogurt
1/2 cup powdered sugar
1/3 cup honey
1 teaspoon vanilla
1 egg
1 egg white
1 cup shredded zucchini (about 1 medium)
1/4 cup applesauce
1/2 cup almond milk (or other milk)
1 1/4 cup white whole wheat flour (or all-purpose)
1/3 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup chocolate chips (I used mini)
Frosting, optional (or use your favorite kind):
3/4 cup vanilla Greek yogurt
1/2 cup powdered sugar
Directions:
1. Preheat oven to 350 degrees. Line 12 muffin tins with cupcake liners and spray with nonstick cooking spray. Set aside.
2. Take your cup of shredded zucchini and squeeze with your hands. Reeeally squeeze out all the liquid! Set aside.
2. Take your cup of shredded zucchini and squeeze with your hands. Reeeally squeeze out all the liquid! Set aside.
3. In a large bowl, combine coconut oil, honey, vanilla, egg and egg white. Beat with an electric mixer on medium speed until well combined. Add zucchini, applesauce and milk. Mix again until combined. Slowly add in flour, cocoa powder, cinnamon and baking soda, mixing until just combined. Fold in chocolate chips.
4. Evenly divide batter into prepared liners. Bake 22-25 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
5. For frosting, whisk together Greek yogurt and powdered sugar until well combined. (Add more or less powdered sugar for your likeness.)
6. Transfer frosting to a piping bag and pipe frosting on top of cupcakes. Alternatively, use a knife or spoon to frost cupcakes. Let frosting set at least 30 minutes before serving. (This helps the frosting soak into the cupcakes and warm to room temperature. Cold frosting on a room temperature cupcake seemed a little weird to me...)
5. For frosting, whisk together Greek yogurt and powdered sugar until well combined. (Add more or less powdered sugar for your likeness.)
6. Transfer frosting to a piping bag and pipe frosting on top of cupcakes. Alternatively, use a knife or spoon to frost cupcakes. Let frosting set at least 30 minutes before serving. (This helps the frosting soak into the cupcakes and warm to room temperature. Cold frosting on a room temperature cupcake seemed a little weird to me...)
*Note: Nutrition facts may vary due to brand of products.
Recipe adapted from
http://www.ambitiouskitchen.com/2014/07/healthy-double-chocolate-zucchini-muffins/
Recipe adapted from
http://www.ambitiouskitchen.com/2014/07/healthy-double-chocolate-zucchini-muffins/
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