Chocolate Zucchini Cupcakes

Ingredients:

1 1/2 cup chocolate powder*

2 1/2 cups gluten free flour blend**

1 cup coconut sugar

2 tsp cinnamon

1 tsp allspice

1/2 tsp ground cloves

2 tsp baking powder

1 tsp baking soda

1 tsp salt

3 eggs

1/2 cup safflower oil

1/3 cup agave

1/2 cup unsweetened orange juice

1 cup soy milk mixed with 1 tbsp lemon juice***

2 cups loosely packed shredded zucchini

Baking Instructions:

1. Preheat the oven to 350 degrees and line 24 muffin cups with liners.
2. Mix the chocolate powder, flour blend, coconut sugar, cinnamon, allspice, cloves, baking powder, baking soda, and salt and set aside.
3. Blend the eggs, oil, agave, orange juice and buttermilk well and the zucchini to the wet mixture.
4. Combine the dry and wet ingredients until the dry ingredients are fully moistened.
5. Evenly divide the batter among the muffin cups. They will be quite full.
6. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean. Check at 15 minutes and adjust the time accordingly. Mine took about 25 minutes.

* A 10 oz solid chocolate bar processed in the food processor will yield the desired amount of chocolate powder.

** I made a homemade blend of garbanzo bean, sorghum, potato and tapioca flour, but you can use what you’d prefer.

*** It doesn’t have to be soy milk; you can use whatever type you’d prefer. Just be sure to add the lemon juice to make it a buttermilk.