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Chocolate Avocado Zucchini Cupcakes
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Cupcakes, Dessert
Cuisine:
Dairy-Free, Plant Based, Vegan, Whole Foods
Servings:
12
jumbo cupcakes
Calories:
Author:
Terri
Ingredients
For the Cupcakes
3
cups
all-purpose flour
6
Tbs
unsweetened cocoa powder
½
tsp
salt
2
tsp
baking powder
2
tsp
baking soda
¼
cup
vegetable oil
½
cup
avocado
peeled, pitted and mashed well (1 medium size)
1 ½
cups
water
2
Tbs
white vinegar
2
tsp
vanilla extract
2
cups
organic sugar
½
cup
zucchini
grated
For the Frosting
2
small avocados
2
tsp
lemon juice
1
lb
box powdered sugar
¾
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