Today we got a taste of spring sunshine and I was really in the mood for a picnic. Sadly it was still too cold to actually sit outside so my daughters and I had an indoor tea party with all of their little Russian dolls and these yummy chocolate zucchini cupcakes.
The best part of zucchini cupcakes ( besides being delicious) is of course getting a little extra veggies in the kiddos diet without a fuss. Luckily my kids love veggies but even they can be stubborn about eating sometimes. These are lightly sweet and oh so yummy and the frosting has a hint of salty bacon in it making them a little extra special.
What you need
Cupcakes
- 1 medium-large zucchini
- 1/2 c coconut oil
- 1/2 c honey
- 1 cup whole wheat flour
- 1/2 c cocoa powder
- 1/2 tbsp baking powder
- 1 tsp baking soda
- 2 eggs
- pinch of salt
Frosting
- 4 tbsp coconut oil
- 4 tbsp honey
- 1 heaping tablespoon of bacon grease ( you can use chopped cooked bacon for ‘sprinkles’!)
- 4 tablespoons cocoa powder
- 1 tbsp corn starch
- A few drops of water as needed
How to make it
Cupcakes
- Preheat oven to 350
- in one bowl mix flour, cocoa powder, baking powder & soda and salt together and set aside
- Grate zucchini finely
- in a bowl mix zucchini, eggs and honey
- Melt coconut oil
- Add coconut oil to dry ingredients and mix well
- add zucchini mixture to flour mixture and mix well
- add batter to a greased muffin tin
- reduce oven to 300 and bake for 15 minutes or until done
Frosting
- In a kitchen aid or in a bowl with a mixer whisk together cocoa powder and corn starch until fully blended
- add coconut oil and honey slowly and whisk in
- whisk in bacon grease
- add a few drops of water if needed until consistency is like frosting
- Place in the fridge for at least 15 minutes
- (coconut oil may clump together once cooled, just whisk again to blend or not if you don’t care )