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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