Go Back
In the world of desserts, the notion of incorporating vegetables has steadily gained traction, and Zucchini Delight Cupcakes are at the forefront of this delicious trend. These cupcakes represent a perfect harmony of indulgence and nutrition, proving that desserts can be both satisfying and healthy. With zucchini as the star ingredient, these treats offer a unique way to sneak in some vegetables while delighting the taste buds of both children and adults.

Healthy Zucchini Cupcakes

Discover the delightful world of Zucchini Delight Cupcakes, a healthy twist on a beloved classic. These moist and flavorful cupcakes incorporate zucchini, making it easy to sneak in veggies while satisfying your sweet tooth. Packed with essential nutrients, including vitamins A and C, they are low in calories and full of flavor. Perfect for kids and adults alike, these guilt-free treats redefine what dessert can be. Bake a batch today for a scrumptious, nutritious snack!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups grated zucchini (approximately 1 medium zucchini)

1 cup whole wheat flour

½ cup almond flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup coconut sugar (or substitute with brown sugar)

2 large eggs (or 2 flax eggs for a vegan option)

½ cup unsweetened applesauce

1/3 cup honey or maple syrup

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

½ cup dark chocolate chips (optional)

Instructions
 

Preheat Your Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with cupcake liners to prevent sticking.

    Prepare the Zucchini: Grate the zucchini using a box grater. To reduce moisture content, place the grated zucchini in a clean kitchen towel or paper towel and gently squeeze out excess liquid. This step is crucial for achieving perfectly textured cupcakes.

      Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, almond flour, baking soda, baking powder, salt, and ground cinnamon. Whisk them together until evenly mixed, ensuring there are no lumps.

        Mix Wet Ingredients: In a separate bowl, beat the eggs (or prepare the flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water and letting it sit for about 5 minutes). Once ready, add the coconut sugar, unsweetened applesauce, honey or maple syrup, and vanilla extract. Mix this mixture vigorously until smooth and homogenous.

          Combine Mixtures: Carefully pour the wet ingredients into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until just combined; avoid overmixing to maintain a light cupcake texture. Gently fold in the prepared zucchini, and if desired, add the chopped nuts and dark chocolate chips for extra flavor and texture.

            Fill and Bake: Using a spoon or an ice cream scoop, evenly distribute the batter among the lined cupcake cups, filling each about two-thirds full. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

              Cool and Enjoy: Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cupcakes as a nutritious snack or a delectable treat!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 cupcakes

                  - Presentation Tips: For an extra touch, dust the cooled cupcakes with a light sprinkle of powdered sugar or top with a dollop of cream cheese frosting for a creamy contrast. Serve on a decorative plate to enhance the visual appeal!