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Vanilla Cupcakes (Grain-free, Nut-free)

Posted Jun 20 2013 8:00am

These cupcakes are surprisingly moist and delicious, with a secret hidden ingredient.


I love “sneaking” an extra serving of vegetables into decadent-tasting treats, and these cupcakes are no exception–> they get their extra moisture from the addition of zucchini, instead of oil or butter! Don’t worry, no one will be able to tell. The resulting cupcakes are moist and fluffy, with no trace of vegetables!

I hope you’ll love working with coconut flour as much as I do. It’s more allergy-friendly than it’s almond flour counterpart, and you only need a very small amount in each recipe. One bag of coconut flour can last quite a long time in your pantry, making it a more economical grain-free choice.

Naturally sweetened with pure maple syrup and loaded with protein, these cupcakes will make the perfect sweet treat at your next special event!

(Grain-free, Nut-free)
makes about 9 cupcakes


1/2 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup zucchini, peeled and finely chopped
1/2 cup pure maple syrup
1 tablespoon vanilla extract
4 large eggs


Preheat your oven to 350F and line a standard muffin tin with parchment liners.

To easily whip up the cupcake batter, I like to throw everything into a blender and blend until completely smooth. If you don’t have a blender, you’ll need to puree the zucchini in a mini food chopper, then whisk the ingredients together until well combined.


Transfer the batter to the paper liners in the muffin tin, filling each one half-way.

Bake at 350F for 20 minutes, turning the pan half-way through the baking time for even results.


Allow to cool completely before frosting and serving.

I frosted mine with some Coconut Whipped Cream , but they’d be delicious with any frosting you like!


5.0 from 2 reviews

Vanilla Cupcakes (Grain-free, Nut-free)
Prep time: 
Cook time: 
Total time: 

Serves: 9

A light and fluffy grain-free cupcake, with a “sneaky” serving of zucchini!
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup zucchini, peeled and finely chopped
  • ½ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 4 large eggs



Substitution Notes:

  • In recipes calling for this many eggs, it is not recommended that you try substituting flax or chia eggs , as the texture will not be the same, and they will most likely be difficult to get a fully-baked result. (Unless you like gooey, under-baked middles.)
  • If you don’t care for maple syrup, feel free to try using honey or coconut nectar instead. (Honey is slightly sweeter in flavor, so I’d use less than the 1/2 cup.) If you want a sugar-free option, you’ll have to really experiment with stevia or xylitol , as it will definitely change the results.
  • Please do NOT substitute any other type of flour for coconut flour. It will not work, and you will waste your ingredients in the process.

: What’s your favorite flavor of cake or cupcake? Mine is carrot cake, so that’s next on my list!


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