Chocolate Hazelnut Zucchini Cupcakes


When I saw this recipe on The Paleo Mom, I called the kids over and we decided right then and there that we needed to make these. I will say my son originally thought the idea of zucchini in a dessert was a tad bit weird but he quickly changed his mind with one bite! Give your child some vital antioxidants, beta-carotene, vitamin C, folic acid and calcium with these tasty cupcakes!

These are VERY good and I must say that the icing on the cupcake is spectacular.

I tweaked the original recipe a bit in order to make 24 full cupcakes

5 small zucchini’s, shredded
5 medium eggs
3 cups of roasted hazelnuts
1/2 cup Muscovado sugar (I found it at Whole Foods for $4.99/lb)
1/3 cup Palm Shortening
1/2 cup Tapioca Flour
1 1/2 cup cocoa powder
1 Tbsp Vanilla extract
1 tsp Baking Soda
1/2 tsp sea salt

For the complete directions, CLICK HERE!

1 cup of Palm Shortening
8 oz Semi-Sweet Chocolate Chips

1. Add together in pot and melt on medium heat. Do not boil!
2. Let chill in fridge before whipping.
3. Use Ziploc sandwich bag as an icing bag for a smoother icing finish.

Thanks The Paleo Mom!

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