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Gluten Free Zucchini and Bacon Chocolate Chip Cupcakes

Gluten Free Zucchini and Bacon Chocolate Chip Cupcakes


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  • Author: White Sparrow
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Diet: Gluten Free

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
  • 46 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

  1. Preheat your oven to 350F. Spray 12 muffin paper cups/tins with coconut oil/avocado oil spray.
  2. In a medium sized bowl, combine the dry ingredients together – flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. 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.
  4. With a large ice cream scoop or spoon, pour in about 1/3 cup into each muffin cup.
  5. 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