Chocolate (zucchini) cupcakes- dairy free

It's Easter time, time to be merry and eats stacks of chocolate and then regret it later.  So what better way to start the weekend of festivities than baking a few of these beauties?

These made the adults very impressed on our playdate this afternoon- which made me happy.  Master 2 was also enthusiastic.  Miss 4 on the other hand ate half then gave the rest to me, citing dislike, but she's not normally a fan of eating a whole cake.  Even Mr Kidgredients was impressed!


Chocolate (zucchini) cupcakes

Ingredients
2 cups grated zucchini
1/2 cup shredded coconut
2 eggs
1/2 cup raw caster sugar
1/2 cup coconut sugar
1/2 cup coconut oil
1 tsp vanilla
1/2 cup wholemeal self raising flour
1/2 cup self raising flour
1/2 cup cocoa powder

Method
Preheat your oven to 180 degrees.
Line a cupcake pan (or use a silicone one like me if you prefer them nude).
Put the eggs, oil, vanilla, coconut sugar and raw sugar in the bowl of a mixer.  Mix on low for 30 seconds then on high for 1 minute.
Add the cocoa, flours and mix for 30 seconds on low.
Add the zucchini and mix briefly.
Leave to sit in the bowl for 10 minutes.
Mix to combine completely (you will notice the zucchini will have given off a fair bit of liquid, changing the texture of the mixture).
Spoon into the cupcake tray.
Bake for 20 minutes (cupcake size), then cool in the pan for 10 minutes before removing to a wire rack.
Makes 18 cupcakes.
I made 12 cupcakes and 12 mini cupcakes (only need 15 minutes in the oven).