Chocolate Zucchini Cupcakes

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 206.7
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 254.2 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.3 g

View full nutritional breakdown of Chocolate Zucchini Cupcakes calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    .5C chickpea flour
    .5C corn flour
    1 C oat flour
    .5 C cocoa
    2t baking soda
    1t baking powder
    1t cinnamon
    .75C applesauce
    .5C olive oil
    3C grated zucchini
    1C dried cane juice
    4 Ener G Egg replacers


Mix the dry together. mIx the egg replacers, and then add to the wet. Add the wet to the dry, and then stir in zucchini until well mixed. This will fit in a greased and floured 9x13 cake pan, if you'd rather not do cupcakes. Bake at 350F 40 min for cupcakes, 50 - 60 min for cake.

Number of Servings: 12

Recipe submitted by SparkPeople user AVOVATA.

Rate This Recipe