Vegan Chocolate Zucchini Cupcakes
Author: Ask Anna
Cook time: 23 mins
Total time: 23 mins
Ingredients
  • 2 cups flour
  • 2 TBSP gluten
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1½ TBSP ground flax seed
  • 1 tsp instant espresso {optional}
  • 2½ cups zucchini puree
  • ½ cup vegetable oil
  • 1½ cup sugar {white, brown or a combo of both}
  • 2 tsp vanilla
  • 2 TBSP water
  • 1 TBSP vinegar
Instructions
  1. Heat oven to 350 degrees F.
  2. Mix dry ingredients on the lowest speed in a stand alone mixer.
  3. In a blender add chopped zucchini {skins and all} and blend to a puree.  Keep adding zucchini until you get to 2½ cups.
  4. Add sugar and remaining wet ingredients to the blender.  Blend until smooth and mixed well.
  5. Add the wet ingredients to the dry ingredients.  Mix well and then beat for 2 minutes.
  6. Put the batter in cupcake papers and bake for 19-23 minutes.
  7. Allow the cupcakes to cool, then frost.
Recipe by Ask Anna at https://askannamoseley.com/2012/07/vegan-chocolate-cupcakes/