Ingredients
Scale
- 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