Paleo Chocolate Zucchini Cupcakes with Paleo Chocolate Frosting

Paleo Chocolate Zucchini Cupcakes with Paleo Chocolate Frosting

These Paleo Chocolate Zucchini Cupcakes are topped with a rich and fudgy Paleo Chocolate Frosting! You’d never guess there are veggies packed into these super moist and chocolatey gluten-free cupcakes.

You guys, this is somehow the FIRST paleo cupcake recipe I’ve ever posted on Bakerita. Or now that I think about it, it’s the first paleo cake of any sort that I’ve posted.

Somehow, when Bakerita officially went from being full of butter, flour, and sugar, to being fully gluten-free and refined sugar-free, cakes and cupcakes got lost in the shuffle.

Ingredients

  • ½ cup (55g) tapioca flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup coconut sugar
  • ⅔ cup cacao powder
  • ½ cup non-dairy milk of choice (I used almond)
  • 3 eggs, room temperature
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ⅔ cup shredded zucchini, water squeezed out of it
  • ¼ cup mini chocolate chips (optional)
  • 6 oz. dark chocolate, chopped
  • ⅓ cup almond butter
  • 2 tablespoons refined coconut oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
Read the whole recipe on Bakerita