I may be a health nut, but I still love a good cupcake. I'll bet I'm not alone either! I love this recipe because it's so healthy and crammed with veggies, but also really delicious. I hope you enjoy these as much as I do!
Zucchini Carrot Cupcakes With Avocado Icing [Vegan]
Serves
12
Ingredients
Icing:
- 1/3 cup almond milk
- 3 small or medium ripe avocados
- 1/2 cup carob powder
- 1 tsp vanilla extract
- 1/4 cup agave nectar
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup agave nectar
- 1/2 cup almond milk
- 1/4 cup oil
- 1 cup shredded zucchini
- 1 cup shredded carrot
Preparation
- Make the icing first by placing the avocados, almond milk, carob powder, vanilla extract and agave nectar in a food processor, processing until smooth. Store in the refrigerator for at least a half hour, until ready to use.
- Preheat oven to 350 F. Line a cupcake pan with 12 liners.
- In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- In a separate larger bowl, mix the agave, almond milk, and oil.
- Add the dry ingredients to the wet, whisking until well incorporated and mixture is smooth.
- Add zucchini and carrot, stirring thoroughly until well combined.
- Fill each liner halfway with batter.
- Bake cupcakes for 15 minutes, or until a cake tester comes out clean.
- Once cupcakes are cooled, ice with refrigerated avocado icing. Enjoy!
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About The Author
Chelsea Vanderbeek
See My RecipesMy name is Chelsea Vanderbeek, and I currently live in Washington, NJ. I'm a geeky vegan who's in love with vegetables. I cook. I garden. I write. One of my favorite pastimes is writing my blog, Queen Of Zucchini, where I post lots of veggie-tastic recipes.
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