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Dark Chocolate Zucchini Cupcakes with Whipped Frosting
VEGGIES DON'T BITE14Ingredients
75Minutes
300Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 cup sorghum flour
- 1/4 cup potato starch (not the same as potato flour)
- 1/4 cup tapioca starch (same as tapioca flour)
- 1 1/2 tsp. baking soda
- 1/2 tsp. Himalayan pink salt
- 3 oz. dark chocolate (vegan, 85% dark or more)
- 1/2 cup coconut butter (room temperature)
- 1 1/2 cups date (paste)
- 1/2 cup full fat coconut milk (mixed with 1 teaspoon apple cider vinegar, makes a vegan buttermilk)
- 1/2 cup zucchini (finely grated)
- 1 Tbsp. vanilla extract
- 2 Tbsp. date (very cold, paste)
- 1 can full fat coconut milk (stored in refrigerator for 2-3 days or freezer for 2-3 hours)
- 2 Tbsp. juice (from frozen blueberries, depending on how dark you want it)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium170mg7% |
| Potassium480mg14% |
| Protein4g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber5g20% |
| Sugars24g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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