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Chocolate zucchini cupcakes with blueberry icing

Chocolate zucchini cupcakes with blueberry icing
3.8 16 ratings
Prep. 15 min
Total 1 h 30 min
12 portions
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Ingredients

Chocolate zucchini cupcakes
  • coconut oil cooking spray for greasing
  • dairy free milk chocolate
    100 g
  • zucchini cut into large pieces (3-4 cm)
    250 g
  • arrowroot flour
    80 g
  • raw cacao powder
    20 g
  • coconut flour
    50 g
  • bicarbonate of soda
    1 tsp
  • dark coconut nectar syrup
    90 g
  • natural vanilla extract
    1 tbsp
  • eggs
    4
Blueberry icing
  • coconut cream
    50 g
  • gelatine powder
    1 tbsp
  • fresh blueberries (1 punnet)
    125 g
  • icing sugar
    220 g
  • coconut oil (liquid)
    20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 158.4 mg
Protein 5.2 g
Calories 1136.9 kJ / 270.7 kcal
Fat 11.2 g
Fibre 2 g
Saturated Fat 7.6 g
Carbohydrates 39 g

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