Coconut-Cocoa Zucchini Cupcakes
photo by Late Night Gourmet
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
24
ingredients
- 2 cups flour
- 3⁄4 cup coconut oil, heated until liquified (for cupcakes)
- 1 1⁄4 cups granulated sugar (for cupcakes)
- 1 teaspoon kosher salt (for cupcakes)
- 2 large eggs (for cupcakes)
- 1⁄2 cup plain fat-free yogurt (for cupcakes)
- 4 cups zucchini, shredded (for cupcakes)
- 1 teaspoon vanilla bean paste (for cupcakes)
- 3⁄4 cup cocoa powder (for cupcakes)
- 1 teaspoon baking powder (for cupcakes)
- 1⁄2 teaspoon baking soda (for cupcakes)
- 1 cup semisweet chocolate, chopped (for cupcakes)
- 1⁄2 cup coconut oil, heated until liquified (for frosting)
- 2 cups confectioners' sugar (for frosting)
- 6 tablespoons skim milk (for frosting)
- 1 teaspoon vanilla bean paste (for frosting)
- 1⁄4 teaspoon kosher salt (for frosting)
- 1⁄2 cup coconut flakes (for frosting)
directions
- Preheat oven to 350 degrees F with rack in center of oven. Use cooking spray to line cupcake pans.
- In a large mixing bowl, whisk together oil sugar, eggs, yogurt, zucchini, and vanilla (from the "cupcakes" part of the ingredients).
- Using a fine mesh strainer, sift flour, cocoa powder, baking powder, and baking soda into the bowl with the wet ingredients. Using a wooden spoon, stir in semisweet chocolate.
- Scoop batter into cupcake pan. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out cleanly. Allow cupcakes to cool completely before adding frosting.
- For the Frosting: Using a blender or a stand mixer with a whisk attachment, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached.
- Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
- Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".