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Up-close overhead view of a single Chocolate Zucchini Cupcake with coconut whip and sprinkles on a grey surface.

Chocolate Zucchini Cupcakes with Coconut Whip

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert


Chocolate Zucchini Cupcakes with Coconut Whip are a decadent treat with wholesome ingredients! They’re sweetened with coconut sugar and honey, and include whole wheat flour, cocoa, flax, olive oil, almond milk and a full cup of grated zucchini! The finishing touch is an irresistible chocolate coconut cream frosting!



For the cupcakes:

  • 1 cup whole wheat flour
  • 1/3 cup unsweetened cocoa
  • 1/4 cup coconut sugar
  • 1 tbsp flax meal
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 egg
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup extra virgin olive oil
  • 1/4 cup honey
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 cup grated zucchini
  • 2 tbsp mini dark chocolate chips

For the coconut whip:

  • 2400 ml cans full fat coconut milk, refrigerated (see note)
  • 3 tbsp maple syrup
  • 2 tbsp unsweetened cocoa


For the cupcakes:

  1. Pre-heat oven to 350F and line a 12-cup muffin pan with cupcake liners.
  2. In a medium-sized bowl, sift together the flour, cocoa, coconut sugar, flax meal, baking soda, baking powder and salt.
  3. In a small bowl, beat together the egg, apple sauce, oil, honey, almond milk and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until combined. Do not over mix. Add the zucchini and chocolate chips and stir again until combined.
  5. Divide the batter evenly into the 12 cupcake liners.
  6. Bake for 23-25 minutes, or until a tooth pick inserted in the middle of a cupcake comes out clean.
  7. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For the coconut whip:

  1. Scoop out the solidified coconut milk (discard or reserve the coconut water for another recipe) and add to a deep mixing bowl.
  2. Using an electric mixer, beat the coconut milk on high for one minute. Scrape down the sides and add the maple syrup and cocoa. (To minimize the cocoa dust, add the cocoa a little bit at a time, mixing for 30 seconds after each addition).
  3. Continue beating the coconut cream mixture on high until all ingredients are well combined and the cream is fully whipped.
  4. Add the coconut whip to a piping bag and pipe onto cupcakes, or spread on with a knife. Add sprinkles, or other desired toppings.
  5. Store cupcakes in an airtight container in the fridge and enjoy within 2-3 days.


  1. In order for the coconut milk to solidify and separate from the coconut water, the cans of milk must be refrigerated for 24 hours, or at least overnight.
  2. This recipe is adapted from Crumb Top Baking’s recipes for Dark Chocolate Zucchini Cake and Flourless Ricotta Cupcakes.

Keywords: cupcakes, zucchini, chocolate, dessert