Go Back
+ servings
Print Recipe
5 from 2 votes

Chocolate Avocado Zucchini Cupcakes

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Cupcakes, Dessert
Cuisine: Dairy-Free, Plant Based, Vegan, Whole Foods
Servings: 12 jumbo cupcakes
Calories:
Author: Terri

Ingredients

For the Cupcakes

For the Frosting

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