Serve these vegan gluten-free, egg-free zucchini cupcakes with a dollop of Whipped Vanilla Coconut Cream on top of each cupcake for a decadent treat.
Ingredients
Wet Ingredients
2 tablespoons
ground
chia seeds
¼ cups
warm
water
¾ cups
coconut sugar
½ cups
unsweetened applesauce
½ cups
avocado oil
(or melted coconut oil)
2 teaspoons
raw apple cider vinegar
1 cups
grated
zucchini
Dry Ingredients
1¼ cups
brown rice flour
¼ cups
tapioca flour
¼ cups
cacao powder
1 teaspoons
baking soda
¼ teaspoons
sea salt
Optional Additions
½ cups
dark chocolate chips
