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Chocolate-Zucchini Cupcakes

Makes 18-20 cupcakes

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



  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.



  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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