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Chocolate Avocado Zucchini Cupcakes

March 14, 2016 by Great Grub, Delicious Treats

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Chocolate Avocado Zucchini Cupcakes

Moist, delicious, and absolutely amazing are how I would describe these chocolate avocado zucchini cupcakes. Have you ever made cupcakes using avocados, or any cake, using an alternative to eggs before? These chocolate avocado zucchini cupcakes are “Da bomb,” according to my man! When I made these, we were so excited about how delicious they tasted. I could not believe how moist these cupcakes were. Frosting isn’t even necessary, they taste that good!

Chocolate Avocado Zucchini Cupcakes.

Okay, so just thinking about making the frosting with avocados was a bit different for me, but let me tell you, after making these “killer” cupcakes, and the chocolate avocado zucchini cake, I’m definitely sold on the idea. So, I tried it, loved it and will make this frosting again! Chocolate avocado zucchini cupcakes with avocado frosting, what a great and healthy little dessert!

Chocolate Avocado Zucchini CupcakesHaving a healthier frosting to decorate these cupcakes with is an added plus! Don’t be afraid to try the avocado frosting, just make sure that you mash up your avocados really good for both the cupcakes and the frosting. I added some vegan vanilla frosting I had made, into the avocado frosting, and I got this lighter color frosting.  I wanted to get this recipe out to you, but when you make your avocado frosting, it will be greener then what is posted. You will be so amazed that you can actually make frosting with avocados!

Chocolate Avocado Zucchini CupcakesNot everywhere are avocados available currently, but here in SoCal, we can still get amazingly delicious avocados! So save this recipe, be brave and try this soon! You will be SO GLAD you did! And, let me know how you loved them!
Chocolate Avocado Zucchini Cupcakes

AND…… These delicious little chocolate avocado zucchini cupcakes are VEGAN!!! Totally healthy and a delicious whole foods/plant based, dairy free dessert! Try these today. So yummy!

Chocolate Avocado Zucchini Cupcakes

Terri
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Cupcakes, Dessert
Cuisine Dairy-Free, Plant Based, Vegan, Whole Foods
Servings 12 jumbo cupcakes
Calories

Ingredients
  

For the Cupcakes

  • 3 cups all-purpose flour
  • 6 Tbs unsweetened cocoa powder
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 cup vegetable oil
  • 1/2 cup avocado peeled, pitted and mashed well (1 medium size)
  • 1 1/2 cups water
  • 2 Tbs white vinegar
  • 2 tsp vanilla extract
  • 2 cups organic sugar
  • 1/2 cup zucchini grated

For the Frosting

  • 2 small avocados
  • 2 tsp lemon juice
  • 1 lb box powdered sugar
  • 3/4 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°
  • Grease and flour 2 jumbo cupcake/muffin tins, or line with cupcake liners. Set aside.
  • In a large mixing bowl, whisk flour, cocoa powder, salt baking powder, and baking soda together. Set aside (sugar will be added to wet ingredients).
  • In a medium mixing bowl, whisk vegetable oil, water, avocado, white vinegar and vanilla until combined.
  • Add sugar to wet ingredients and mix well, by hand with whisk.
  • Pour wet ingredients into dry ingredients and mix well with a spoon or a whisk until combined.
  • Stir in zucchini.
  • Pour into prepared cupcake/muffin tins or cupcake liners and bake for approximately 25 minutes or until toothpick comes out clean.
  • Remove from oven and place on a wire rake. Remove cupcakes from tin and let cupcakes cool completely before frosting.

For the Frosting:

  • Peel and remove seeds from avocados.
  • Add avocados, lemon juice to mixing bowl and mix until well combined (2-3 minutes).
  • Gently pour powdered sugar into avocado mixture a little at a time.
  • Beat in vanilla until creamy and well combined.
  • Keep in refrigerator until ready to use.

Notes

Cupcake recipe adapted from Joy The Baker
Frosting from Joy The Baker
Tried this recipe?Let us know how it was!

YogaOutlet.comHere are a couple pics that are the perfect size for pinning to Pinterest!

Chocolate Avocado Zucchini CupcakesChocolate Avocado Zucchini Cupcakes
Enjoy, Terri

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Filed Under: All Recipes, Cake, Dairy Free, Desserts, Healthy Choices, Plant-Based, Vegan, Vegetarian, Whole Foods Tagged With: Avocado, Avocado Frosting, Chocolate, Chocolate Avocado Zucchini Cupcakes, Cupcakes, Dairy Free, Desserts, Plant-Based, Vegan, Whole Foods

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :) Read More…

Two slices of breakfast pizza on a white plate.
6 tomatillos 4 jalapenos, stems removed 3 serranos, stems removed 2 cloves garlic, roasted ¼ onion ¼ cup water 2 teaspoons salt 2 avocado, diced ⅓ cup cilantro In a medium saucepan, add oil and heat over medium heat. Add garlic cloves and roast until soft. Remove and add to blender or Vitamix. In the same saucepan, add tomatillos, jalapenos, serranos and onion. Cover with cold water and bring to a boil over medium high heat until soft and the color has changed to a pale green. Remove tomatillos and continue boiling the peppers until pale green, if needed. Drain water, reserving ¼ cup. Add the cooked ingredients, salt and ½ cup water. Blend until combined and smooth. Lastly, add avocados and cilantro and blend until smooth. Serve with your favorite chips or top tacos, burritos, beef, chicken or your favorite Mexican recipes.

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