Name: Paleo Chocolate Zucchini Cupcakes with Paleo Chocolate Frosting
Prep time: 40 min
Cook time: 18 min
Total time: 58 min
Yield: 16 cupcakes
Ingredients: 1 1/2 cup (144g) blanched almond flour; 1/2 cup (55g) tapioca flour; 3/4 teaspoon baking soda; ½ teaspoon baking powder; 1/2 teaspoon sea salt; 1 cup coconut sugar; 2/3 cup cacao powder; 1/2 cup non-dairy milk of choice (I used almond); 3 eggs (room temperature); 1/4 cup coconut oil (melted); 1 teaspoon vanilla extract; 2/3 cup shredded zucchini (water squeezed out of it); 1/4 cup mini chocolate chips (optional); 6 oz. dark chocolate (chopped); 1/3 cup almond butter; 2 tablespoons refined coconut oil; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt