Vegan Chocolate Zucchini Cupcakes Recipe Recipe Fo

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VEGAN CHOCOLATE CUPCAKES



Vegan Chocolate Cupcakes image

These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

2-1/2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
2 cups refrigerated unsweetened coconut milk
1-1/2 cups sugar
1/3 cup canola oil
2 tablespoons cider vinegar
1 teaspoon vanilla extract
FROSTING:
1 cup dairy-free margarine, softened
3 cups confectioners' sugar
1/3 cup baking cocoa
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.

Nutrition Facts : Calories 265 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE ZUCCHINI CUPCAKES



Chocolate Zucchini Cupcakes image

Our grandkids love these cupcakes and don't believe us when we tell them there are veggies in them! I'm always asked for this recipe, which makes a tasty treat after school, packed in lunches or served as dessert after dinner. -Carole Fraser, North York, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 21 cupcakes.

Number Of Ingredients 13

1-1/4 cups butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Nutrition Facts : Calories 326 calories, Fat 17g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 288mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE ZUCCHINI CUPCAKES



Chocolate Zucchini Cupcakes image

I just love chocolate but I am not the hottest for really rich food during the summer, so a nice alternate to this dilemma is zucchini-chocolate cupcakes with cream cheese icing!

Provided by tayoush

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 18

Number Of Ingredients 16

1 cup pecans
1 tablespoon butter
cooking spray
3 cups grated zucchini
1 ½ cups vegetable oil
3 eggs
3 cups all-purpose flour
3 cups white sugar
10 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 (8 ounce) packages cream cheese, softened
½ cup salted butter, softened
2 cups white sugar
1 teaspoon almond extract

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
  • Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
  • Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
  • Combine zucchini, oil, and eggs in a large mixing bowl.
  • Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
  • Bake in the preheated oven for 25 minutes.
  • While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
  • Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

Nutrition Facts : Calories 658.3 calories, Carbohydrate 75.7 g, Cholesterol 73.6 mg, Fat 38.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 12.9 g, Sodium 312.7 mg, Sugar 56.4 g

EXTRA (AP)PETITE: LOLA'S ZUCCHINI CHOCOLATE CAKE



EXTRA (AP)PETITE: LOLA'S ZUCCHINI CHOCOLATE CAKE image

Provided by EP Team

Number Of Ingredients 20

1 and 1/4th cup flour
1 teaspoon baking soda (baking soda & powder stay fresh for 6m-1 year once open)
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder
1/3 teaspoon salt
Optional: 1/2 teaspoon cinnamon
Optional: 1/2 teaspoon ground cloves (adds a slightly spiced flavor like in carrot cake)
Optional: 1 teaspoon ground coffee
1 egg* (see substitution note)
1/3 cup oil. We use olive oil or vegetable oil.
1 cup sugar. We use half brown sugar (half white sugar.)
1/2 cup + 2 Tablespoons coconut cream (or 1 small 5.4 oz can** (see substitution note))
1 teaspoon vanilla extract
1 heaping cup grated zucchini (I used 1 medium zucchini which yielded ~1.25 cups )
Optional: 1/3 cup chocolate chips (allergy note: regular chocolate chips usually contain dairy)
4 Tablespoons butter (half a stick) (softened at room temperature )
4 oz. cream cheese (half a standard size package) (softened at room temperature)
1/2 teaspoon vanilla extract
1 and 1/2 cups powdered confectioners sugar (sifted into the frosting bowl)
Optional, but highly recommended: 1 to 2 teaspoons lemon juice to taste

Steps:

  • Preheat oven to 350 degrees F.
  • Grate zucchini and set aside. If if looks watery, blot off excess water with a paper towel otherwise I don't typically blot it. If you're doing the optional adding lemon juice or white vinegar into the milk step, do that now as well and set aside.
  • In a bowl, sift together everything listed under "Dry ingredients bowl." Sifting is key for helping these ingredients combine evenly and to get rid of clumps. I only have a little sift, so just added each ingredient one at a time through the sift, stirred with a spoon, and re-sifted everything together.
  • In a separate, large bowl, mix everything listed under "Wet ingredients bowl" using a hand beater until combined.
  • Stir the sifted dry ingredients into the wet ingredients bowl. Use a large spoon or spatula to stir until combined.
  • Stir in grated zucchini and optional chocolate chips.
  • Scoop batter into cupcake liners or a well greased pan (this recipe fits into an 8 x 8 pan). I filled these to the brim of my cupcake tins for fuller, rounded cupcakes after baking.
  • Bake for 18-22 minutes for cupcakes until a toothpick comes out of the center clean. For a larger sheet cake, bake for 30 to 40 minutes until the toothpick test is clean.
  • Cream together the softened butter, cream cheese, and vanilla using a mixer.
  • Sift in the powdered sugar and continue mixing until smooth.
  • Stir in optional lemon juice and/or zest half a teaspoon at a time to taste, until you're happy with the flavor. If needed, add a few tablespoons more confectioners sugar for thicker frosting.
  • Refrigerate for 15-20 minutes (frosting will thicken up a tad more) and then spread on top of FULLY COOLED cake. You can also make a DIY frosting piping bag (pictured below) by cutting off one corner of a ziploc bag.

VEGAN CHOCOLATE ZUCCHINI BREAD



Vegan Chocolate Zucchini Bread image

This rich, moist, chocolaty bread can be a special treat for breakfast or served as a dessert, and it's packed with a veggie at the same time! It's vegan with no eggs or dairy milk, using unsweetened applesauce and nut milk instead!

Provided by Tammy Lynn

Categories     Zucchini Bread

Time 1h10m

Yield 12

Number Of Ingredients 13

¾ cup cane sugar
¾ cup almond milk
¼ cup unsweetened applesauce
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
⅓ cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup grated zucchini
½ cup vegan chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large mixing bowl using an electric mixer.
  • Whisk together flour, cocoa powder, baking powder, cinnamon, salt, and baking soda in a separate bowl. Slowly add the dry mixture to the wet ingredients, using an electric mixer, until it is all mixed well together. Stir in the zucchini and 1/4 cup chocolate chips.
  • Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.
  • Bake in the preheated oven until the top springs back when lightly pressed and a toothpick inserted comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Once removed from the pan, allow to cool completely before slicing.

Nutrition Facts : Calories 177.7 calories, Carbohydrate 25 g, Fat 9.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 196.1 mg, Sugar 5.5 g

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