Chocolate Zucchini Muffins With Coconut Vanilla Icing

Recipe by Amber Romaniuk @amberromaniuk

Ingredients

For the Muffins:

• 2 cups gluten-free flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1/2 cup cacao powder
• 4 free-range eggs
• 1.5 cups shredded zucchini
• 3/4 cup coconut sugar
• 1 cup dark chocolate chips
• 1 cup of olive oil
• 1 tsp vanilla powder
• Pinch of sea salt
• 1 can of pure pumpkin puree
• 1.5 medium zucchinis shredded
• 1 tsp coconut oil (to grease the muffin tin)

For the Icing:

• 2 cups coconut butter
• 1 tsp vanilla powder
• ½ cup cold unsweetened coconut or almond milk
• ½ cup coconut icing sugar
• 1 tsp BlueMAJIK® Powder

Instructions

1. Preheat oven to 180 degrees Celsius.
2. Grease a muffin tin with coconut oil.
3. Mix flour, baking powder, baking soda, cacao powder, salt, vanilla powder, and coconut sugar in a large bowl.
4. Add eggs, pumpkin and olive oil and whisk well.
5. Add the zucchini and chocolate chips and mix well.
6. Distribute mixture to muffin tin and bake for 45 minutes or until a toothpick comes out clean.
7. In a large bowl with a mixer OR a high speed blender, add coconut butter, vanilla and milk of choice and blend well until smooth and creamy.
8. Add coconut icing sugar and mix well. Adjust to your taste.
   
9. Combine 1 tsp of BlueMAJIK® Powder (more or less, depending on colour desired) and mix well into the icing.
10. Ice the top of your cupcakes.
11. Makes about 16 regular-sized muffins or 48 mini muffins.
12. *Note: if you use a mini muffin tin baking time is 30 minutes instead of 45.
13. Enjoy!