Vegan Chocolate Zucchini Cupcakes |
Author: Ask Anna
Cook time: 23 mins
Total time: 23 mins
- 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
- Heat oven to 350 degrees F.
- Mix dry ingredients on the lowest speed in a stand alone mixer.
- In a blender add chopped zucchini {skins and all} and blend to a puree. Keep adding zucchini until you get to 2½ cups.
- Add sugar and remaining wet ingredients to the blender. Blend until smooth and mixed well.
- Add the wet ingredients to the dry ingredients. Mix well and then beat for 2 minutes.
- Put the batter in cupcake papers and bake for 19-23 minutes.
- Allow the cupcakes to cool, then frost.
Recipe by Ask Anna at https://askannamoseley.com/2012/07/vegan-chocolate-cupcakes/
3.2.1230