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]

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Serves

12

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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
Cupcakes:
  •  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
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Preparation

  1. 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.
  2.  Preheat oven to 350 F. Line a cupcake pan with 12 liners.
  3.  In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  4.  In a separate larger bowl, mix the agave, almond milk, and oil.
  5.  Add the dry ingredients to the wet, whisking until well incorporated and mixture is smooth.
  6.  Add zucchini and carrot, stirring thoroughly until well combined.
  7.  Fill each liner halfway with batter.
  8.  Bake cupcakes for 15 minutes, or until a cake tester comes out clean.
  9.  Once cupcakes are cooled, ice with refrigerated avocado icing. Enjoy!
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