Chocolate Zucchini Cupcakes

A plate of chocolate cupcakes in paper cups

Prep Time:

25 minutes

Number of Servings:

Ingredients

8 oz dark chocolate* (at least 60% cocoa content), roughly chopped
1 cup all-purpose flour
¹⁄₂ cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
¹⁄₂ tsp ground cinnamon*
¹⁄₄ tsp salt
¹⁄₂ cup sugar*
2 eggs
³⁄₄ cup coconut oil*, softened
1 cup finely grated zucchini
Confectioner’s sugar, optional

Directions

Preheat oven to 350°. Line 12 cupcake tins with paper or foil. In a double boiler over barely simmering water, melt the chocolate. Stir and keep warm.
In a large bowl, combine flours, baking powder, baking soda, cinnamon, salt, and sugar.
In a medium bowl, whisk together the eggs and coconut oil.
Pour mixture into the dry ingredients and mix well. Stir in the melted chocolate. Fold in the grated zucchini until evenly distributed.
Spoon into prepared baking cups. Bake 20 minutes or until a toothpick inserted in the cupcake’s center comes out clean. Let cool in cupcake tins 10 minutes; remove and cool completely on a wire rack.
Dust with confectioner’s sugar if desired.

Notes

*Look for Fair Trade–certified varieties of this product.

Nutrition Info:

334 Calories, 4 g Protein, 27 mg Cholesterol, 29 g Carbohydrates, 13 g Total sugars (13 g Added sugars), 3 g Fiber, 22 g Total fat (16 g sat), 174 mg Sodium, ★★ Phosphorus, ★ Vitamin B1 (thiamine), Folate, Iron, Magnesium

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Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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