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April 20, 2021 Breakfast

Chocolate Frosted Zucchini Bread Cupcakes

Fluffy, moist and deliciously wholesome zucchini bread cupcakes frosted with a mouthwatering paleo chocolate avocado frosting. The perfect dessert to indulge and eat healthy.


Chocolate Frosted Zucchini Bread Cupcakes

How to prepare these beauties

Preheat the oven to 350 F and line a muffin tin with 12 muffin paper cups. 

In a large bowl, combine the brown rice flour, chia eggs, maple syrup, cinnamon, coconut oil, banana and baking soda and whisk well.

Fold in the zucchini and fill the cups to the top.

Chocolate Frosted Zucchini Bread Cupcakes

Bake for about 25 to 30 minutes and let cool in the pan before frosting them.

Prepare dates by soaking them in hot water for about 15 minutes. Once dates are softened enough mix in a food processor or high speed blender with the rest of the ingredients.

Frost muffins and store in refrigerator for up to 3 days.Chocolate Frosted Zucchini Bread Cupcakes

If you happen to make these beautiful chocolate frosted zucchini bread cupcakes, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains affiliate links. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.

Chocolate Frosted Zucchini Bread Cupcakes

Chocolate Frosted Zucchini Bread Cupcakes

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Fluffy, moist and deliciously wholesome zucchini bread cupcakes frosted with a mouthwatering paleo chocolate avocado frosting. The perfect dessert to indulge and eat healthy.

Ingredients

Zucchini Bread Muffins

  • ¾ cup brown rice flour
  • 6 flax eggs (6 tbsp flax meal, 12 tbsp plant-based milk) sub with 3 whole organic eggs.
  • ½ cup maple syrup
  • ¼ cup coconut oil, melted
  • 2 tsp cinnamon
  • ¾ tsp baking soda
  • 1 cup shredded zucchini
  • ½ banana, mashed

Avocado Chocolate Frosting:

  • 2 Avocados
  • 100 ml coconut milk (sub with any plant-based milk)
  • 4 tbsp cacao powder
  • 3 tbsp almond butter
  • 4 dates, softened and pitted

Instructions

    1. Preheat the oven to 350 F and line a muffin tin with 12 muffin paper cups. 

    2. In a large bowl, combine the brown rice flour, chia eggs, maple syrup, cinnamon, coconut oil, banana and baking soda and whisk well.

    3. Fold in the zucchini and fill the cups to the top.

    4. Bake for about 25 to 30 minutes and let cool in the pan before frosting them.

    5. Prepare dates by soaking them in hot water for about 15 minutes. Once dates are softened enough mix in a food processor or high speed blender with the rest of the ingredients.

    6. Frost muffins and store in refrigerator for up to 3 days.

Recommended Products

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  • Muffin Tin
    Muffin Tin
© Delight Fuel
Category: Sweets

Categories: Breakfast Tags: dairy free, gluten free, refined sugar-free

Previous Post: « Electrolyte Mocktails
Next Post: Homemade Chickpea Salad Sandwich »

Reader Interactions

Comments

  1. Raluca says

    May 17, 2020 at 5:54 am

    Can I substitute regular rice flour?

    Reply
    • Delight Fuel says

      May 18, 2020 at 2:55 pm

      Hey Raluca,

      yes you can definitely use regular rice flour. Let me know how it turns out 🙂

      Reply
  2. Marley says

    April 30, 2018 at 2:12 pm

    Mhhhmm – this looks soo good! We need to try this!

    Reply
    • admin says

      April 30, 2018 at 3:13 pm

      thank you so much 🙂 If you have any questions, let me know.

      Reply

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