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BUCKWHEAT ZUCCHINI CHOCOLATE CUPCAKES

By Audrey Snowe

@GlutenFreeVeganLove

Toronto, ON, CA

 Toronto, ON

Recipe Level
Beginner

Prep Time

10 Mins

Cook Time

40 Mins

Views
2290

Ingredients

Cupcake Ingredients:

zucchini {about a cup sliced}, roughly chopped

buckwheat flour

medjool dates

maple syrup {or agave, honey, honee, etc.}

cream from 1 can full-fat coconut milk

cocoa powder

coconut water {or non-dairy milk or water}

Frosting Ingredients:

medjool dates

cacao powder

maple syrup {or agave, brown rice syrup, honey, honee, etc.}

water {or non-dairy milk}

pure vanilla extract

dash of salt

Toppings:

Optional: cacao nibs, dried mulberries, some shaved chocolate, or other toppings of your choice.

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