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Paleo Chocolate Zucchini Cupcakes with Paleo Chocolate Frosting

Rachel Conners
  • 58 minutes
  • Serves 16

INGREDIENTS

1 1/2 cups

blanched almond flour

1/2 cup

tapioca flour

3/4 tsp

baking soda

1/2 tsp

baking powder

1/2 tsp

sea salt

1 cup

coconut sugar

2/3 cup

cacao powder

1/2 cup

non-dairy milk of choice (I used almond)

3

eggs (room temperature)

1/4 cup

coconut oil (melted)

1 tsp

vanilla extract

2/3 cup

shredded zucchini (water squeezed out of it)

1/4 cup

mini chocolate chips (optional)

6 oz

dark chocolate (chopped)

1/3 cup

almond butter

2 tbsp

refined coconut oil

1 tsp

vanilla extract

1/4 tsp

kosher salt