Chocolate Zucchini Cupcakes

These started out as muffins, but then it was my friend’s birthday so I decided to frost them. And really they started as a bread recipe from Elana’s Pantry, but she says to put it in a mini loaf pan and I didn’t feel like doubling the recipe for a regular loaf pan (or really I was running out of honey) so muffins seemed like the best bet.

– 1 1/4c Almond flour
– 1/4c Cocoa powder
– 1/2tsp Baking soda
– 1/4tsp Salt
– 2 Eggs
– 2tbsp Coconut oil
– 1/2c Honey
– 1/4tsp+ Vanilla (or Elana says vanilla stevia?)
– 3/4c Zucchini, shredded

Mix wet into dry, add in the zucchini, grease the muffin tin, bake at 350*f for ~30 minutes. Then, according to preference, frost:

Roxana’s had a recipe for chocolate frosting that called for Greek yogurt – what?? The yogurt gave it this thick pudding-like consistency, and a nice little tang – Yum!

I didn’t follow the proportions, just did it to taste, but you melt chocolate and butter, then add powdered sugar and yogurt. Then refrigerate for a bit. Then spread!

A note: When recipes like zucchini bread say they will help you get rid of your mountains of summer squash, they are very misleading. This recipe, for example, ended up requiring half of 1 zucchini. (And I tried finding recipes for frosting made with zucchini, but to no avail. I was going to try to just make it up, but I really had no idea where to start.)

More thoughts: Based on my sample size of 2 (being this recipe and my blueberry muffins), I would say that coconut flour works better for muffins and quick breads than almond flour. The zucchini almond ones looked like they rose when they came out of the oven, but then they deflated pretty immediately. Whereas the blueberry coconut flour ones actually stayed puffed up. I will definitely do more research on this and keep you posted.