Chocolate Zucchini Cupcakes

I was a little skeptical of how these would turn out, but I was beyond surprised with the results. The original recipe is from one of my favorite websites; OhSheGlows.com, but we made a few changes to keep them whole food, and avoid processed sugars.

They were fairly easy to whip up, but do require quite a few bowls for prep. However, it's completely and utterly worth it!

My hubby, who claims to "hate" dates, and is my annoying picky eater of the house, said these were "really good, great texture, and could totally pass for a cupcake if they had icing".

These are a great mini meal for toddlers because they are made with whole, plant based foods. They freeze well so can be made in batches and added to the your weekly rotation. They're moist and fluffy, and with icing, would make an excellent chocolate cupcake.

Important Notes:

• Pulverize the zucchini instead of shredding it (you want it to resemble pulp).

• Make sure to use organic zucchini to avoid GMOs.

• If you have picky eaters, you may want to peel the zucchini first. Some of our cupcakes had tiny specks of bright green.

• Make the cashew milk after the date paste without cleaning in between (this will help you get the remaining date paste you weren't able to scrape clean; and alleviate a round of dishes).

• Carefully fold the zucchini and chocolate chips (if using) until just incorporated; do not stir.

• Use chocolate chips if you have picky eaters or kids who are used to super sweet treats, avoid for babies/toddlers introducing to food.

• While I haven't tried it in this recipe, I have interchanged rice and quinoa flours for white whole wheat with excellent results.

What you need:

• 1 Flax egg (3 Tbsp lukewarm water + 1 Tbsp ground flax)

• 3 small zucchini, pulverized (and peeled first if desired)

• 1 cup packed dates + 1/2 c water, pureed until smooth

• 1 tsp pure vanilla 

• 1/4 raw cashews + 1 c water (or 1 1/4 c plant milk)

• Juice of 1 small lemon (roughly 3 tsp lemon juice)

• 2 c white whole wheat flour (I use these berries and grind to flour)

• 1/3 c raw cacao

• 1 tsp aluminium free baking powder

• 1 tsp baking soda

• 1/2 tsp pink Himalayan salt (any will work)

• 1/4 c dairy free chocolate chips (optional - I used this brand)

What you do:

1. Preheat oven to 350 degrees. Make your flax egg and set aside.

2. In a food processor (I used my mini) chop the zucchini until it resembles a pulp like texture. Set aside.

3. In a high speed blender or food processor, make your date paste (1 c dates + 1/2 c water). Once completely smooth, scoop into a medium mixing bowl. Set aside.

4. Make your cashew milk (1/4 c raw cashews and 1 c water) in the same blender or food processor without cleaning first. Pour into a cup, and add the lemon juice. Let sit for at least 2 minutes.

5. Combine dry ingredients (raw cacao, flour, baking powder, baking soda, and salt) in a large mixing bowl. Set aside.

6. Add the flax egg, vanilla, and milk with lemon to the date paste and stir (won't mix completely; you'll still have excess milk). Pour into the dry mixture and stir to combine.

7. Fold in the zucchini and chocolate chips until just incorporated. Be careful not to over stir.

8. Scoop into a silicon muffin cups or a lightly oiled muffin pan. Bake for about 15 - 17 minutes. Makes 15 cupcakes.

Enjoy!

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