SWEET POTATO & ZUCCHINI CHOCOLATE CUPCAKES
A 2 in1 delicious chocolatey treat with fiber and complex carbs which not only fulfills your sweet cravings but helps you feel full for longer.
Servings Prep Time
12cupcakes 15minutes
Cook Time
30 minutes
Servings Prep Time
12cupcakes 15minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. Pre-Heat the oven to 400 degree F or 200 degree C.
  2. Peel the potato and cut in small chunks. Steam or bake.
  3. Grate the zucchini and squeeze it using a cheese/muslin/dish cloth to remove the excess water.
  4. Once the sweet potato has cooled, mash it. Add the zucchini and mix together.
  5. Add the rest of the ingredients and mix well.
  6. Pour into individual cupcake mold and bake for around 30 minutes or until a toothpick inserted comes out clean.
  7. The cupcakes are yummy on their own or smear some nut butter or chocolate syrup to make them extra decadent.
Recipe Notes
  • You can either bake the sweet potatoes or steam them. Make sure to let them cool completely before adding in the recipe.
  • Do not forget to squeeze the extra water out of zucchini or else you will end up with soggy cupcakes.
  • The weight of zucchini is before squeezing the water out.
  • If you do not want to use stevia, add 1/2 cup of sweetener of choice.
  •  Addition of coffee is optional but I highly recommend it since it brings out the flavor. You can add chocolate chips instead if you want to omit coffee.