Chocolate Zucchini Muff-Cakes with Coconut Oil Cream Cheese Icing

I couldn’t decide if these were  a cupcake or a muffin… they’re really a little of both. They’re cakey and have veggies, like a muffin. But they’re sweet and covered in icing like a cupcake!

The coconut cream cheese icing is the best I’ve had yet. The light coconut hint is so subtle and refreshing that even if you’re not a fan, you barely notice it. You’ll be way too busy grabbing for another!

Ingredients: (Makes 1 dozen) 

  • 3-4 cups freshly grated zucchini (*after you grate remove excess water with a sieve and paper towel)
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2-1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 c + 2 tsp cocoa powder
  • 1-1/3 cup sugar
  • 2 eggs, beaten
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 3/4 cup melted butter

Pre-heat oven to 350º.
Grate zucchini and rid of excess moisture, set aside.
Sift together flour, spices, baking soda and cocoa into a medium bowl.
Whisk in a large bowl eggs, sugar, vanilla and salt, melted butter and zucchini.
Add dry mixture to wet mixture in 3 parts to ensure it mixes properly.                                                                           Scoop mix into greased muffin tins.

Bake at 375° for 15-20 minutes, or until it passes the toothpick test.

Let cool on rack completely before icing.

Cream Cheese Icing (with coconut oil):

  • 1/4 cup unrefined coconut oil
  • 8 oz softened cream cheese
  • 1-1/3 cup powdered sugar
  • 1 tsp vanilla


Enjoy! 🙂


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