Buckwheat Zucchini Chocolate Cupcakes

Buckwheat Zucchini Chocolate Cupcakes {Gluten-Free, Vegan, Refined Sugar-Free, Oil-Free, Gum-Free}

Lately I’ve been getting more and more reader requests for gum-free and oil-free recipe options, and so I’ve been having fun exploring that a little more and one of the outcomes is another one of my “funny” treats: these lovely gluten-free, vegan, and refined sugar-free buckwheat zucchini chocolate cupcakes.

These turned out super moist, have an interesting texture and bounce, and are delicious — sort of like a fudgey chocolate mud-cake.

Buckwheat Zucchini Chocolate Cupcakes {Gluten-Free, Vegan, Refined Sugar-Free, Oil-Free, Gum-Free}
Anywow, I’m a huge fan of buckwheat and zucchini in chocolate desserts, so I figured why not throw the two together — sounds strange perhaps, but the results are phenomenal, I promise! :)

Buckwheat Zucchini Chocolate Cupcakes {Gluten-Free, Vegan, Refined Sugar-Free, Oil-Free, Gum-Free}
Now, if you’re not a buckwheat fan — it’s story time! My friend Rosie, who happens to frequently be over to sample most of my desserts {lucker, huh? :)}, is a huge buckwheat hater. If I ever cook it in front of her, she turns her nose up at the smell in revolt. It’s an odd thing because I absolutely adore the earthy smell of it myself — but perhaps it’s a case of what you’ve been accustomed to growing up. My grandma ensured I had a good buckwheat porridge at least once a week — I still recall having to sit with her and sift out any un-husked the grains — one of my “adult” childhood tasks :).

Buckwheat Zucchini Chocolate Cupcakes {Gluten-Free, Vegan, Refined Sugar-Free, Oil-Free, Gum-Free}

Anyhow, I digress… the point is that for some odd reason Rosie {and a few others I know} aren’t huge fans of buckwheat. Well, when she tasted these cupcakes at first she went to turn up her nose and question whether there’s buckwheat in there, but to my surprise she said she still liked them, and after polishing some off she asked for some to be packed up home with her, and by the time she reached home she was asking me if this recipe is already up on the blog because she wanted to make them herself for her family :) So not sure if this story may convince the buckwheat nay-sayers to give these a go, but there you have it — you be the judge!

Buckwheat Zucchini Chocolate Cupcakes {Gluten-Free, Vegan, Refined Sugar-Free, Oil-Free, Gum-Free}

The zucchini gives these cupcakes incredible moisture and the cupcakes will keep their moisture, taste, and shape for days in the fridge, even without any kinds of fat or oils. I stored a few in the fridge reserved for a friend and they held up extremely well. They worked a treat with everyone who sampled them!

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Buckwheat Zucchini Chocolate Cupcakes {Gluten-Free, Vegan, Refined Sugar-Free, Fat-Free}

Buckwheat Zucchini Chocolate Cupcakes


  • Author:
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 6 cupcakes

Description

Super moist gluten-free zucchini cupcakes which resemble a chocolate mud-cake in texture. Vegan and Oil-Free.


Ingredients

Cupcake:

  • 1 small zucchini {about a cup sliced}, roughly chopped
  • ¾ cup buckwheat flour
  • 8 soft medjool dates
  • 8 tbsp maple syrup
  • cream from 1 can full-fat coconut milk {about ½ cup}
  • 6 tbsp cocoa powder
  • ¼ cup coconut water {or non-dairy milk or water}

Frosting:

  • 10 soft medjool dates
  • 2 tbsp cacao powder
  • 2 tbsp maple syrup
  • ¼ cup water {or non-dairy milk}
  • 1 tsp pure vanilla extract
  • dash of salt

Toppings:


Instructions

  1. Pre-heat oven to 350F. Line a 6-cup muffin pan with cupcake liners, set aside.
  2. Place all cupcake ingredients in a blender and blend to combine {a food processor works for this too}. Transfer into the pan, dividing equally and topping the batter up all the way as high as you can without it spilling out.
  3. Bake in a pre-heated oven for approximately 45-55 mins, or until a skewer inserted down the center comes out clean. {Note: they will crack at the top while baking — and will be covered up with frosting anyhow :) }. Remove from oven and cool on a cooling rack.
  4. Prepare frosting by blending all ingredients together in a blender until smooth. The frosting will be sticky, so spoon some evenly over each cupcake and then spread around. Top with your favorite toppings and enjoy!

Happy Baking!

Audrey

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Disclaimer: this post contains affiliate links to the cacao nibs and dried mulberries used.

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