Gluten Free Dairy Free Chocolate Zucchini Cupcakes are so moist and chocolatey no one will notice there's healthy green zucchini in there!
Chocolate cupcakes are the best way to hide a green veggie like zucchini. As long as you grind the zucchini instead of grate it, the family will never notice! Neither will they taste it or smell zucchini. The only thing they will notice is the moist and chocolate flavor of these delicious cupcakes.
I made these for a cubscout event and everyone loved the moist cupcakes but the frosting was a little bitter as it was only my second attempt with the frosting recipe. BUT the texture and smooth chocolatey flavor was perfect, just needed more sweetness. So I made it a third time and shared with you yesterday in my post how I used up the frosting on bananas, Low Carb Chocolate Cream Banana Bites. I did not want to have any more of these cupcakes hanging around my house if you know what I mean. 🙂 They are goooood!
- You can eliminate the chocolate chips but they won't be as sweet as a typical cupcake that the kids might be used to. I used Enjoy Life because my boys have soy and nut allergies. You could make your own Naturally Sweetened Dark Chocolate chips or use carob chips that are unsweetened or just try to find a brand that has the highest percent cocoa.
- This recipe is an adaption of my Double Chocolate Zucchini Bread.
- You should be able to sub coconut oil for the olive oil without a problem.
- I used Bob's Red Mill gluten free flour.
- If you don't have liquid stevia you could make this with powdered stevia using 2 tablespoons.
- If you'd like to use another sweetener of choice the amount of stevia used here equals about 1 cup sugar for your reference.
- Here's the frosting recipe I used: Sugar Free Low Carb Chocolate Frosting. Nutrition Info below is without frosting on top.
Gluten Free Dairy Free Chocolate Zucchini Cupcakes
- 2 cups grated zucchini about 4 medium
- 3 eggs
- ½ cup applesauce unsweetened
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 2 teaspoons chocolate liquid stevia
- 2 ½ cups gluten free flour plus 1 tablespoon
- ½ cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips I used Enjoy Life
- Preheat your oven to 350 degrees.
- Place your grated zucchini in a food processor and process until mashed and smooth.
- Pour the zucchini in a bowl and add the eggs, applesauce, oil, vanilla extract and stevia and stir to combine.
- In another bowl stir together all the dry ingredients saving one tablespoon of flour for chocolate chips.
- In a small bowl mix 1 tablespoon flour with the chocolate chips. Set aside.
- Combine the wet with the dry ingredients and stir well.
- Add the chocolate chips. Spray a muffin tin with nonstick cooking spray or use cupcake liners. Makes 18.
- Bake for 20 minutes or until a toothpick in center comes out clean. Allow to cool before adding frosting.
Hi Brenda. I was excited to see your recipe for chocolate zucchini cupcakes. I am sensitive to almonds and gluten free flour gives me indigestion. Can you please tell me how I could incorporate coconut flour into this recipe?
Hi Lucy, That recipe was written back in 2013. You would probably like this recipe which is a guest post but it is made with coconut flour, https://www.sugarfreemom.com/recipes/sugar-free-low-carb-keto-chocolate-chip-zucchini-muffins/
I don't have applesauce and tring to keep it low carb also what can I sub it for
I just made these today. Yum!
Sorry, but-worst recipe ever.
Sorry again,I didnt get to finish and did not mean to sound so harsh. This was my first attempt at gluten free and used the same products and they were so dry, I even added more oil and applesauce and still so dry.
Really? I'm so surprised you had a dry texture. Maybe the cooking time was just too long for your oven. May I ask which brand of gluten free flour you used?
These look sooo delicious!!
Could you use Maple Syrup instead of Stevia?
If so, how much?
At least 1/2 cup would probably be needed.
WHAT gluten free flour or combination did you use? Most GF recipes I follow specify flour types.
Currently using Bob's Red Mill and I also have on hand King Arthur brand as well.
I mean sorghum, tapioca, potato, a mix, what ratio ... ??
Sheila, Bob's Red Mill All Purpose Baking Flour is a proprietary blend of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, Fava bean flour.
Oat flour works well for me.
Do you need to use any xantham gum to help it from being too crumbly? Can't wait to try these.
I didn't and they were fine.
What measurements of Almond flour and Coconut flour could I use in place of GF flour? Would I need to add an extra egg?
I'm sorry I don't work with almond flour as my son has a tree nut allergy.
Do you peel the zucchini or not? I hear that leaving the peel on gives a more bitter, pronounced taste, but the peel probably has lots of nutrients.
Either way, I am trying these this week!
I'm a bit lazy, no peeling, left it on, no problem with taste.
Thank you for this recipe and thank you for putting it in a "printable" form!!
Since we are going to grind the zucchini, do we need to grate it? Or can we just cut it into cubes then grind?
I cannot wait to try these!!
Right, no need, just grind.
I just used four zucchini and ended up with 24 not quite sweet enough cupcakes, I was in no way scrimping on the mixture so maybe it's best to grate first to get the measurements right.