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