Desserts & Snacks, Food, Recipe

Recipe: Vegan Chocolate Zucchini Cupcakes (Oil Free)

We recently made these one bowl chocolate zucchini cupcakes for our son’s birthday. The cupcakes are delicious, easy to make, and kid-approved (don’t worry, the zucchini is undetectable)! The chocolate frosting is refined sugar free, oil free, nut free, and made with whole food plant-based ingredients.

These tasty cupcakes are also omnivore-approved! My in-laws loved them and even asked for the recipe. That’s definitely a win in my books! We hope you enjoy them as much as we do!

Vegan Chocolate Zucchini Cupcakes

Ingredients

Dry

  • 1.5 cups shredded zucchini (about 1 large zucchini)
  • 1 cup oats
  • 1 cup oat flour
  • 1/3 cup cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda

Wet

Directions

  1. Preheat oven to 350F and line muffin pan with silicone muffin cups (or parchment paper liners).
  2. Add dry ingredients to a large bowl, mix.
  3. Add wet ingredients and mix. Fold in chocolate chips.
  4. Scoop batter into muffin liners
  5. Bake for 40-45 minutes
  6. Allow to cool completely
  7. Optional-Top with frosting (see recipe below)

© 2020 Plant Fit Meg

Chocolate Frosting (Oil Free, Refined Sugar Free, Nut Free)

Ingredients

  • 1/2 cooked peeled sweet potato
  • 1.5 cup dates
  • 1/2-3/4 cup boiling water (start with 1/2 cup)
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract (or vanilla powder)

Directions

  1. Add all ingredients to high-speed blender, and blend until smooth. Add more water 1-2 tbsp at a time to reach desired consistency.

© 2020 Plant Fit Meg

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