Gluten-free chocolate zucchini cupcake with less sugar.
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Light Chocolate Zucchini Cupcakes

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Light Chocolate Zucchini Cupcakes that don’t even need frosted.

More zucchini recipes? You bet. It’s one of those vegetables you can easily sneak into a quick bread, muffins, and these light chocolate zucchini cupcakes.

Zucchini is one of my favorite vegetables to have in our garden because it’s easy to grow and super versatile.

 

 

This recipe is taken from Mom’s Chocolate Zucchini Cake, which of course can also be made gluten-free easily by switching out the flours. I decided to take these cupcakes one step further and decrease the fat and sugar.

For this recipe, I used  Stevia In The Raw as a sugar substitute.  I’m not a big fan of sugar substitutes, but I experiment occasionally with friends and family members with blood sugar issues.

From what I have read, Stevia In The Raw is supposed to bake well and measure cup for cup equal to sugar in recipes, very similar to Splenda, which I have actually had great success with in the past.

Weight watcher points are 5 points plus per cupcake.

 

**Please read the notes below for dairy, egg, and gluten substitutes.

 

To Make These Light Chocolate Zucchini Cupcakes You Will Need:

  • Oil
  • Unsweetened applesauce
  • Sugar
  • Stevia In The Raw or Splenda
  • Egg and egg white
  • Vanilla
  • Sour milk or milk substitute
  • Flour or gluten-free blend
  • Unsweetened cocoa
  • Baking soda
  • Cinnamon
  • Salt
  • Zucchini

 

For vegan cupcakes, substitute the milk and eggs with a substitute of your choice. Any dairy-free milk substitute will work fine. Just add the vinegar and stir.

I use Ener-G Egg Replacer or aquafaba as egg replacers in my baking most of the time. If you decide to use aquafaba, you will need 6 Tbsp for this recipe. Aquafaba is the liquid from canned garbanzo beans.

For gluten-free cupcakes, I used Bob’s Red Mill Gluten-Free  All-Purpose Baking Flour. Some gluten-free flour blends do not have xanthan gum added. If the label does not mention xanthan gum, you will need to add 1/2 tsp to the recipe. Gluten-free Cup for Cup flours most often do.

 

 

 

Enjoy!

Light Chocolate Zucchini Cupcakes

A chocolate zucchini cupcake on the lighter side with gluten, dairy, and egg optional substitutes.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: dairy-free, dessert, gluten-free, light chocolate zucchini cupcakes
Servings: 20 Cupcakes
Calories: 207kcal
Author: Mary Krick

Ingredients

  • 1/2 cup oil
  • 1/2 cup unsweetened applesauce
  • 1 cup sugar
  • 3/4 cup Stevia In The Raw or Splenda
  • 1 whole egg or egg replacer of your choice
  • 2 egg whites or egg replacer
  • 1 tsp vanilla
  • 1/2 cup sour milk ~ or milk substitute. I used Almond Milk with 1 tbsp vinegar
  • 2 1/2 cups flour or gluten-free flour blend.
  • 4 tbsp unsweetened cocoa
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups grated zucchini I prefer unpeeled as it adds color to the final product.
  • 1/4 cup walnuts chopped ~ omit for nut-free
  • 1/4 cup chocolate chips or mini chocolate chips I used an allergy friendly semi-sweet mini chip

Instructions

  • Preheat oven to 350 Prepare muffin tins by placing paper, foil, or silicone liners in cups.
  • In a large mixing bowl add oil, applesauce, sugar, and Stevia In The Raw or Splenda. Mix well.
  • Add egg and egg whites or egg substitute, vanilla, and milk, or milk substitute. Mix well.
  • In a small bowl mix together flour or gluten-free, flour blend, cocoa, baking soda, cinnamon, and salt.
  • Add to creamed mixture, stirring just enough to blend. Stir in grated zucchini.
  • Spoon into lined muffin tins 3/4 full. Sprinkle nuts and chocolate chips on top.
  • Bake at 350 for 25-30 minutes. Times may vary depending on oven.
  • Cool on a wire rack before serving.
  • Store in an airtight container or freeze for longer storage or for your next craving.

Notes

-For vegan cupcakes substitute the milk and eggs with a substitute of your choice.
-Any dairy-free milk substitute will work fine. Just add the vinegar and stir.
-I use Ener-G Egg Replacer or aquafaba as egg replacers in my baking most of the time. If you decide to use aquafaba you will need 6 Tbsp for this recipe. Aquafaba is the liquid from canned garbanzo beans.
-For gluten-free cupcakes, I used Bob's Red Mill Gluten-Free  All-Purpose Baking Flour. Some gluten-free flour blends do not have xanthan gum added. If the label does not mention xanthan gum you will need to add 1/2 tsp to the recipe. Gluten-free Cup for Cup flours most often do.

Nutrition

Serving: 1Cupcake | Calories: 207kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 121mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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