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I love the versatility of Zucchini. You can read more about it here.
Thanks to it’s sweet-neutral flavor it’s a lovely addition to desserts, adding moisture, nutrients and fiber.
For a change, I’m using sorghum and white rice flour to make the cupcakes gluten-free. If you are not gluten intolerant, replace the same amount of flour with what you prefer. Other gluten-free flours should work also.
You can enjoy the cupcakes without the ganache, which basically means they are muffins. A sprinkle of coarse sugar and cinnamon on top before baking is recommended. If you do choose to make the ganache, any dairy-free milk would work. And as always, if you are not intolerant to dairy, go for some cream or whole milk.
Have you made a cake with zucchini before? Would love to know your thoughts if you make this recipe.
110 g unsalted butter or refined coconut oil
1 ¼ cups (200g) raw unrefined coconut sugar
2 large eggs, room temperature
2 ½ tablespoons (40g) sesame tahini
2 cups (250g) coarsely grated zucchini
1 ½ teaspoons grated orange zest
1 teaspoon vanilla extract
½ cup + 2 tablespoons (100g) sorghum flour
1/3 cup (85g) sweet white rice flour
1/3 cup (45g) cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground cardamom
2/3-3/4 cup (100g) coarsely chopped (60-70%) dark chocolate
¼ cup (60ml) canned coconut milk
2 tablespoons tahini
Full ½ cup (80g) dark chocolate (70% or higher), chopped
1-2 tbsp maple syrup or honey (optional)
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