Gluten Free Zucchini and Bacon Chocolate Chip Cupcakes
Take it ALL in. You read that title correctly. Yes, I put bacon and zucchini in these cupcakes. AND with very limited sugar so the cacao chips could shine.
These are SO moist, rich, full of chocolate goodness and filled with hints of bacon. Oh, did I mention I made these with coconut oil and brown rice syrup. No white sugar here. Love the dark chocolate flavor in these – plus you are eating vegetables so that’s a bonus too!
Top with more bacon and frosting.
Serve them with your favorite frosting or leave them plain (my style) with a couple of bacon nuggets on top. You do you – BUT eat these!
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Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Gluten Free Zucchini and Bacon Chocolate Chip Cupcakes
- Total Time: 25 minutes
- Yield: 12 1x
- Diet: Gluten Free
Ingredients
- 2 cups gluten free flour blend
- 3/4 unsweetened cocoa powder
- 2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut oil
- 1 cup brown rice syrup
- 1/2 packed brown sugar
- 4 eggs, room temperature
- 1/3 full fat coconut milk (use the cream at the top of the can)
- 2 teaspoons vanilla extract
- 4–6 strips thick cut bacon, sliced into tiny pieces and cooked crispy – reserve 1-2 pieces for garnish or not.
- 3 cups shredded zucchini, slightly squeezed with a paper towel
- 1 cup bittersweet or semi-sweet chocolate chips
Instructions
- Preheat your oven to 350F. Spray 12 muffin paper cups/tins with coconut oil/avocado oil spray.
- In a medium sized bowl, combine the dry ingredients together – flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- Using the bowl of a stand mixer, combine the coconut oil, brown rice syrup and brown sugar together. Mix on medium low for 1 minute. Add in the eggs, coconut milk and vanilla extract – mix until just combine. Using the low setting mix in the bacon, zucchini and chocolate chips. Mix until just combine.
- With a large ice cream scoop or spoon, pour in about 1/3 cup into each muffin cup.
- Bake for 14 minutes or until the middle of the cupcakes are set. Remove from the oven and place on a cooling rack. Let cool completely before enjoying or frosting.
- Prep Time: 10
- Cook Time: 15
- Category: dessert
- Method: oven
- Cuisine: dessert
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
You will find recipes that are dairy free too - plus so many
you can make with all purpose flour.
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* If you want them more sweet – add up to 1 cup brown sugar.
