Cupcakes au chocolat et à la courgette avec glaçage à l’avocat

Ingrédients

• 2 cups shredded zucchini
• 3 eggs
• 1 cup sugar
• 1/4 cup honey
• 3/4 cup plain Greek yogurt
• 2 tsp. vanilla
• 2 cups whole wheat flour
• 2/3 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. sea salt
• 2 avocados (mashed)
• 1/2 cup cocoa powder
• 1/2 cup honey (or maple syrup)
• 1/2 tsp. vanilla

Préparation

1. 1

   Preheat oven to 325 degrees F.

2. 2

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

3. 3

   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.

4. 4

   Spoon mixture into 24 prepared muffin cups, about 3/4ths 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.

5. 5

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