Chocolate zucchini cupcakes with blueberry icing

Chocolate zucchini cupcakes with blueberry icing

3.9 14 valoración

Prep. 15min

Total 1h 30min

12 portions

Ingredientes

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

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 158.4 mg

Proteína 5.2 g

Calorías 1136.9 kJ / 270.7 kcal

Grasa 11.2 g

Fibra 2 g

Grasas saturadas 7.6 g

Carbohidratos 39 g

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