Chocolate Cupcakes

Yum! these are so tasty. What I love most about these heavenly cupcakes is that, you don’t feel guilty after eating them. I find when eating gluten-free, particularly wheat free recipes, you’re not left with that bloated full feeling. The recipe calls for zucchini. I know you’ve probably haven’t heard of many recipes where it calls for zucchini in a cupcakes. I find that by adding the vegetable it adds flavour and moisture. 


  • 1 1/4 cup coconut flour
  • 1/4 cup brown rice flour
  • 5 tbsp cacao
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup diary free chocolate chips
  • 1/2 cup chopped walnuts (optional)
  • 5 tbsp coconut oil
  • 1/4 cup raw agave
  • 2 cups almond milk
  • 1/2 cup zucchini, grated
  • 1/4 cup water
  • 1 container tofu, medium – firm (approx 12 oz)
  • pinch of sea salt


  1. Preheat oven to  350 degrees F. Line cupcake pans with paper liners
  2. Put the dry ingredients into a bowl. Blend all wet ingredients in a seperate mixing bowl, using a food processor on low – medium speed
  3. Once the ingredients are smooth, mix all ingredients using a spatula. Do not over mix
  4. Spoon cupcake batter into paper liners until 2/3 full.
  5. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean 
  6. Remove from oven and cool for 30 mins before serving

Yield: dozen


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