Can I substitute carob powder in the avocado icing?

Yes, you can substitute carob powder with an equal amount of cocoa powder if you prefer a chocolate flavor in your avocado icing.

How should I store the Zucchini Carrot Cupcakes with Avocado Icing?

Due to the fresh avocado in the icing, these cupcakes should be stored in an airtight container in the refrigerator for up to 3 days to maintain freshness.

Can I make these zucchini carrot cupcakes gluten-free?

While the recipe uses whole wheat flour, you could try substituting it with a 1:1 gluten-free all-purpose flour blend to make the cupcakes gluten-free.

What is the purpose of using avocado in the icing?

Avocado provides a wonderfully creamy texture and healthy fats to the icing, acting as a natural base that becomes smooth and rich when blended with almond milk and carob powder.

Can I use a different sweetener instead of agave nectar in the cupcakes or icing?

The recipe specifies agave nectar for both the cupcakes and icing. While other liquid sweeteners like maple syrup might work, the proportions may need slight adjustment for consistency and sweetness.

10.9K Views 11 years ago

Zucchini Carrot Cupcakes With Avocado Icing
[Vegan]

CV By: Chelsea Vanderbeek

Author Bio

My name is Chelsea Vanderbeek, and I currently live in Washington, NJ. I'm a geeky... Read More

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Close-up of a vegan zucchini carrot cupcake topped with a generous swirl of vibrant green avocado icing, served on a white plate.

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Zucchini Carrot Cupcakes With Avocado Icing [Vegan]

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!

Ingredients You Need for Zucchini Carrot Cupcakes With Avocado Icing [Vegan]

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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How to Prepare Zucchini Carrot Cupcakes With Avocado Icing [Vegan]

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!