Zucchini grows in abundance this time of the year. And if you are looking for an amazing new recipe that includes zucchini search no further. This is a summertime favorite for our family and let me tell you, they go fast! These cupcakes are divine! When I bake these for guests they are always surprised when I tell them they are gluten-free, vegan, and include zucchini and tofu.
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis
You will need gluten-free flour for this recipe, which you can either purchased pre-made, or sift together a batch using the directions provided below the cupcake recipe. Before starting this recipe I use a food processor to quickly purée the zucchini. Any extras I simply freeze in 2-cup airtight quantities for future zucchini cupcakes.
Chocolate Chocolate Chip Zucchini Cupcakes
Ingredients
- 1 cup packed light brown sugar
- ½ cup white, granulated sugar
- ½ cup vegan butter (I like Earth Balance Buttery Sticks)
- 1 tsp vanilla
- ¾ cup of silken tofu
- ½ cup almond milk (unsweetened)
- 1 ½ tsp lemon juice
- ¼ cup coconut oil
- 2 cups of puréed zucchini
- 2 ½ cups of gluten-free flour blend (you can purchase pre-made, or make your own from the recipe below)
- ⅓ cup cocoa powder
- 1 tsp cinnamon
- ½ tsp salt
- 2 tsp baking soda
- ¾ cup dairy-free dark chocolate chips
- ¼ cup decorative sparkling sugar (optional decorative topping)
Directions
- Preheat oven to 350 degrees.
- Combine dry ingredients (gluten free flour, cocoa powder, cinnamon, salt, baking soda) in a bowl and whisk together. Set aside.
- Make vegan buttermilk by combining almond milk and lemon juice in a small bowl. Stir and set aside.
- Whip up silken tofu until creamy/light. I use a small blender or food processor to whip the tofu (about 30 seconds).
- Using a mixer, mix vegan butter until creamy (about 20 seconds). Add in granulated sugar and brown sugar. Mix until creamy (about 20-30 seconds). Add in vanilla and mix a few seconds.
- Add remaining wet ingredients (oil, whipped tofu, vegan buttermilk and zucchini). Mix for about 1 minute on low speed. It will be very wet and liquidy.
- Slowly add in the dry ingredients that were set aside in the bowl. Mix on a low speed. Once dry ingredients are added, turn mixing speed up to medium and mix for another minute.
- Add dairy-free dark chocolate chips. Mix until only combined.
- Grease baking pans or use paper cupcake holders, and spoon in batter until 3/4 full. Sprinkle with decorative sugar crystals then immediately place in the oven.
- Bake for approximately 20-25 minutes depending on how big your cupcake holders are.
Gluten-Free Flour Blend:
- 1½ cups brown rice flour
- ½ cup potato starch
- ¼ cup white rice flour
- ¼ cup tapioca flour
- 1 tsp. Xanthan gum
Blend together completely by either whisking thoroughly or sifting.