Grain-Free Triple Chocolate Cupcakes


Grain-Free Triple Chocolate Cupcakes with Creamy PB Frosting // via Nosh and Nourish


1 cup
Finely Shredded Zucchini (I peeled it first)
1⁄2 cup
Silk Chocolate Cashewmilk
3⁄4 cups
Coconut Sugar
6 tablespoons
Unsweetened Cocoa Powder
1⁄2 tablespoon
Baking Powder
1 cup
coconut flour
1 cup
Dark Chocolate chips
3⁄4 cups
Greek Yogurt (for the frosting)
3⁄4 cups
Peanut Butter (for the frosting)
1 1⁄2 cup
Powdered Sugar (for the frosting)


  1. Preheat the oven to 375 degrees. 
  2. Combine the wet ingredients in a large mixing bowl: zucchini, eggs, cashewmilk, and coconut sugar. Stir until thoroughly combined.
  3. Stir in the dry ingredients: cocoa powder, baking powder, coconut flour, and chocolate chips. Stir until just combined.
  4. Use non-stick spray or coconut oil to coat a muffin tin. Spoon batter evenly, filling each cup to the top. 
  5. Bake for 30 minutes. Then, take them out to cool.
  6. Meanwhile, combine the frosting ingredients in a medium mixing bowl: greek yogurt, peanut butter, and powdered sugar. Use a hand mixer to mix until smooth. 
  7. Adorn the cupcakes with the frosting.

Yields 12 Cupcakes