SWEET ZUTATO CHOCOLATE CUPCAKES

SWEET POTATO & ZUCCHINI

Yes!!!….I really mean Sweet Potato and Zucchini….No this is not a typing error.

 And for all of you who have that look on your face right now…I know they are vegetables and yes I know no one likes to eat vegetables….

But imagine your kid or even you yourself actually eating veggie sneaked-in cupcakes and actually enjoying them.

Seems too hard to believe? Then try making them and let me know.

The need for a healthier version of cupcakes arose due to my highly sweet tooth. I need to have dessert every night and I will give you the dirtiest look if you tell me to have fruits or some yogurt or have a bite of dark chocolate.

By the way I really want to meet that soul who gets satisfied after a bite of extra dark chocolate. If you tell me to have the whole bar or at least half, then it makes sense to me but 1 bite??

There have been times where I won’t have dinner but have dessert. So now you know how much I need my sweets. I hope it changes in the future but as of now, it ain’t happening. This is why I try to make healthier version of my favorite desserts. Also since my son cannot have gluten or dairy and will be seen bouncing off the walls if he eats a lot of sugar, I try to make some yummy treats for him.

The best part of this recipe is that since it is low in sugar you can top it with almost anything. I like to melt some dairy free chocolate chips and mix in some nut butter and then slather it on top. Yum!!!

So next time you are the grocery store grab some sweet potatoes and zucchini and make a chocolatey batch of goodness.

Print Recipe

SWEET POTATO & ZUCCHINI CHOCOLATE CUPCAKES

A 2 in1 delicious chocolatey treat with fiber and complex carbs which not only fulfills your sweet cravings but helps you feel full for longer.

Course

Dessert, Snacks

Cuisine

American

Prep Time

15 minutes

Cook Time

30 minutes

Servings

cupcakes

Ingredients

• 500 gms Sweet Potato (Steamed and mashed)
• 1/2 cup Oat Flour
• 80 gms Zucchini (Grated)
• 1/2 cup Raw Cacao Powder
• 1 1/2 tsp Aluminum-FreeBaking Powder
• 1/2 tsp Baking Soda
• 2+2 eggs (2 Whole Eggs + 2 Egg Whites)
• 1/2 tsp Stevia
• 1/4 cup Agave/Maple Syrup/Honey
• 1 tbsp Brewed Coffee (Optional) (Regular/Decaf)

Course Dessert, Snacks Cuisine American Prep Time 15 minutes Cook Time 30 minutes Servings cupcakes Ingredients 500 gms Sweet Potato (Steamed and mashed) 1/2 cup Oat Flour 80 gms Zucchini (Grated) 1/2 cup Raw Cacao Powder 1 1/2 tsp Aluminum-FreeBaking Powder 1/2 tsp Baking Soda 2+2 eggs (2 Whole Eggs + 2 Egg Whites) 1/2 tsp Stevia 1/4 cup Agave/Maple Syrup/Honey 1 tbsp Brewed Coffee (Optional) (Regular/Decaf)

Instructions

1. Pre-Heat the oven to 400 degree F or 200 degree C.
2. Peel the potato and cut in small chunks. Steam or bake.

   
3. Grate the zucchini and squeeze it using a cheese/muslin/dish cloth to remove the excess water.
4. Once the sweet potato has cooled, mash it. Add the zucchini and mix together.

   
5. Add the rest of the ingredients and mix well.

   
6. Pour into individual cupcake mold and bake for around 30 minutes or until a toothpick inserted comes out clean.

   
7. The cupcakes are yummy on their own or smear some nut butter or chocolate syrup to make them extra decadent.

   

Recipe Notes

• You can either bake the sweet potatoes or steam them. Make sure to let them cool completely before adding in the recipe.
• Do not forget to squeeze the extra water out of zucchini or else you will end up with soggy cupcakes.
• The weight of zucchini is before squeezing the water out.
• If you do not want to use stevia, add 1/2 cup of sweetener of choice.
•  Addition of coffee is optional but I highly recommend it since it brings out the flavor. You can add chocolate chips instead if you want to omit coffee.

Share this Recipe