Makes 18-20 cupcakes

Free of: All top allergens except egg, wheat and optional dairy (alternative suggested).

Ingredients

• 11⁄4 cups (310 mL) brown sugar
• 1⁄4 cup (60 mL) melted butter (or substitute, e.g. Earth Balance)
• 1⁄2 cup (125 mL) vegetable oil
• 3 eggs
• 1 tsp (5 mL) vanilla
• 1⁄2 cup (125 mL) buttermilk (or soured soy milk* – see note at end)
• 3 cups (720 mL) zucchini, grated
• 1 cup (250 mL) dairy-free chocolate chips
• 2 cups (475 mL) spelt flour, sifted
• 2 tsp (10 mL) baking soda
• 1 cup (250 mL) cocoa powder

Method

1. Preheat oven to 350°F. Prepare muffin tins. Cream together sugar, butter and oil. Add eggs one at a time, mixing thoroughly after each. Add vanilla, buttermilk, zucchini and chocolate chips, combining well.
2. Place the remaining dry ingredients in a separate bowl. Add wet to dry ingredients and stir until well mixed.
3. Spoon batter into prepared muffin tins and bake for 35 minutes or until inserted toothpick comes out clean. Cool on a wire rack.

Glaze

• 1 cup (250 mL) bittersweet chocolate [look for peanut-free, nut-free chocolate, such as Enjoy Life]

Method

1. Melt chocolate in a small heat-proof bowl over simmering water.
2. Dip each cooled cupcake into glaze and allow to rest.

*Note: To sour soy milk, add 1 tbsp (15 mL) white vinegar to 1 cup (250 mL) soy milk.

Recipe by Food Editor Simon Clarke

First published in Allergic Living magazine.
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