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

Buckwheat Zucchini Chocolate Cupcakes

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 cupcakes
  • Category: Cake
  • Method: Baked
  • Cuisine: Dessert


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



  • 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}


  • 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



  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!