Serves: 24 servings

2 cups shredded zucchini
3 eggs
1 cup sugar
¼ cup honey
¾ cup plain Greek yogurt
2 tsp. vanilla
2 cups whole wheat flour
⅔ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. baking powder
1 tsp. sea salt
For the frosting:2 avocados, mashed
½ cup cocoa powder
½ cup agave nectar (or honey)
½ tsp. vanilla

Preheat oven to 325 degrees F.

In a large bowl, mix together shredded zucchini, eggs, sugar, honey, yogurt and vanilla; set aside.

In a separate bowl, mix together whole wheat flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the wet ingredients and mix until just combined.

Spoon mixture into 24 prepared muffin cups, about ¾ths full, and bake for about 25 minutes or until a toothpick inserted comes out clean. Set aside and allow to cook completely before adding the frosting.

To make the Avocado Frosting: In a blender or using a hand mixer, mix together the mashed avocados, cocoa powder, agave and vanilla until smooth. Let sit in the fridge until cupcakes are cool and frosting is stiff – enjoy!

Nutritional Information

Serving Size: 1 cupcake • Calories: 148 • Fat: 3.7 g • Carbs: 28.2 g • Fiber: 3.8 g • Protein: 4 g

Cupcake recipe adapted from Better Homes & Gardens

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March 4, 2017