Chocolate Zucchini Cupcakes

Indulge in these nutrient-dense Chocolate Zucchini Cupcakes, perfectly moist and naturally sweetened, topped with a creamy, insulin-friendly avocado frosting

Ingredients

• 2 cups shredded zucchini (lightly squeezed)
• 3 large pasture-raised eggs
• 1 cup organic cane sugar
• 1/4 cup raw honey
• 3/4 cup plain Greek yogurt (probiotic-rich)
• 2 tsp pure vanilla extract
• 2 cups whole wheat flour
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp fine sea salt

For the Avocado Frosting

• 2 ripe avocados, pitted and mashed
• 1/2 cup unsweetened cocoa powder
• 1/2 cup raw honey or maple syrup
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat & Prep: Preheat your oven to 325°F (160°C) and line a 24-cup muffin tin with paper liners.
2. Mix Wet Ingredients: In a large mixing bowl, combine the shredded zucchini, eggs, sugar, honey, Greek yogurt, and vanilla. Whisk until the mixture is uniform.
3. Combine Dry Ingredients: In a separate bowl, sift together the whole wheat flour, cocoa powder, baking soda, baking powder, and sea salt to prevent clumping.
4. Fold Together: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
5. Bake: Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
6. Whip the Frosting: Using a high-speed blender or hand mixer, blend the mashed avocados, cocoa powder, honey, and vanilla until velvet-smooth and glossy.
7. Final Touch: Chill the frosting in the refrigerator for 20 minutes to stiffen before piping or spreading onto the cooled cupcakes.