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Ingredients:
- 1 medium zucchini (shredded)
- 2 eggs
- 1/3 cup of cacao powder
- 3 tbsp of coconut oil
- 1/3 cup of honey
- 1/2 cup of coconut milk
- 1 tsp of vanilla extract
- 1 1/4 cup of all-purpose flour
- 1 tsp baking soda
- 1 cup dark chocolate chips
Directions:
- Preheat oven to 350 degrees F.
- Shred zucchini (if you are feeding a picky eater, the smaller the shreds - the better).
- In a medium bowl, whisk the eggs.
- Add to egg mix all of the other ingredients and stir with a spoon until evenly combined.
- Fill cupcake tin with dough (make sure to leave some room for dough to grow).
- Bake cupcakes for 25 minutes or until toothpick inserted in middle comes out clean.
