If you are a cupcake lover, you will be so thankful you tried this flourless chocolate cupcake recipe! I served these last summer and my husband liked them so much he asked me to bake them for his birthday! This is a great healthy desert to indulge in on the 4th of July when there is a plethora of less-than-healthy options.
What you will need:
1 cup of almond butter ( I use Trader Joe's Brand)
2 medium zucchini, chopped.
1/3 cup of raw honey or Whole Cane sugar (Rapadura)
1 egg for brownies, 3 eggs for cupcakes
1 tsp of vanilla
½ tsp Celtic or Himalayan salt
1 tsp of baking soda
1 tsp of cinnamon
1/8 tsp stevia
1 cup of dark chocolate chips. I used gluten free chocolate chips. Alternatively,
use ½ cup cocoa powder.
Directions:
Preheat oven to 350 degrees. Combine all the ingredients into a blender and mix everything together.
Pour into a greased 9x9 baking pan. Bake for 35-45 minutes, or until a toothpick comes out clean.
If making cupcakes, pour into cupcake baking cups in muffin tin and bake for 25 minutes.
What you will need:
1 cup of almond butter ( I use Trader Joe's Brand)
2 medium zucchini, chopped.
1/3 cup of raw honey or Whole Cane sugar (Rapadura)
1 egg for brownies, 3 eggs for cupcakes
1 tsp of vanilla
½ tsp Celtic or Himalayan salt
1 tsp of baking soda
1 tsp of cinnamon
1/8 tsp stevia
1 cup of dark chocolate chips. I used gluten free chocolate chips. Alternatively,
use ½ cup cocoa powder.
Directions:
Preheat oven to 350 degrees. Combine all the ingredients into a blender and mix everything together.
Pour into a greased 9x9 baking pan. Bake for 35-45 minutes, or until a toothpick comes out clean.
If making cupcakes, pour into cupcake baking cups in muffin tin and bake for 25 minutes.
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