Chocolate, Coconut and Zucchini Cupcakes With Tahini Caramel Glaze

Oh yeah. These are happening. They’re like a a coconut rough cupcake but with green vegetables in them. Yesss please. Don’t freak out about the vegetable content, it’s there to give texture and zucchini is so mild and slightly sweet so it’s a totally fine thing to put in your baked goods. No more zany than carrot cake. So if you can get around carrot cake, you can get around these.

I’ve been really killing it at giving recipes ridiculously long titles lately. I was going to add ‘and an almond crumble; to this one but realised that was really pushing it. So I’ll jsut tell you now: there’s sprinkle of roasted chopped almonds on top and it makes these a seriously good time. They’re also a good time naked.

No, not eating them while you’re naked – no judgement if you choose this route – but leaving the cupcakes nude. Without the chopped nuts, even without the glaze. If you leave off the glaze you’ll also be lowering the sugar slightly which is never a bad idea. Then again, tahini caramel glaze is also never a bad idea. Make your choice, either way you’re winning.

These cupcakes are super simple to make with no fancy equipment needed. Just grate, sift, stir and then bake. I prefer using a good quality unbleached wholegrain flour, you could also use spelt flour if you prefer. I’ve used dutch cocoa powder in these because I find the flavour more intense. I’ve also specified coconut sugar as I like the molasses flavour it brings to the cupcakes. All suagr is essentially just sugar though so use your preferred type. If you’re trying to sub honey for the maple syrup in the glaze then use 1/2 a tablespoon less as honey is sweeter and stronger in flavour. Make up the volume by adding water. Any questions, just leave a comment!

Ingredients

1/2 cup + 3 Tbs wholegrain flour

1 tsp baking powder

1/3 cup dutch cocoa powder

1 tsp cinnamon

2 x zucchini, finely grated

1 cup shredded coconut

1/3 cup coconut sugar

1/4 cup olive oil

2 eggs

1 tsp vanilla extract

1/3 cup chopped roasted almonds

Tahini Caramel Glaze

2 Tbs maple syrup

3 Tbs tahini

1/2 tsp vanilla extract

Directions

Preheat oven to 160 degrees celsius, fan bake. Line a 12 hole muffin tin with cup cake liners.

Sift together the dry ingredients, stir in the zucchini, coconut and sugar. Add the eggs, olive oil and vanilla and stir until well combined.

Divide the mixture amongst the 12 holes and bake in the preheated oven for 20 minutes, or until they spring back when lightly pressed.

Meanwhile place the caramel ingredients in a small pot and bring to a simmer, stirring constantly. Simmer for 1 minute and then take off the heat. Should be smooth and glaze like.

Remove cupcakes from the tin and place on a wire rack to cool. you can glaze them while still warm by drizzling a teaspoon of the caramel over the cupcakes. Sprinkle with the nuts to finish.

HH. x

 

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