If you’ve ever been craving chocolate cake but stopped yourself because you’re trying to eat healthier, we’re here to let you know you can have your cake and eat it too with the help of a nutty little grain called quinoa and maybe some hidden veggies, too.
When you take a classic sweet treat and mix in a nutrient-dense ingredient like our organic, pre-rinsed quinoa, you can feel a little bit better about giving in to your sweet tooth. Plus, a superfood frosting made with avocado and raw cocoa will send your taste buds over the edge.
To make these quinoa cupcakes, use our Store Finder tool and pick up our quinoa at a store near you!
Chocolate Quinoa Zucchini Cupcakes Ingredients
- 2 cups gluten-free flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup honey
- ½ cup coconut oil, softened
- 1 large banana, mashed
- 2 teaspoons vanilla
- 2 teaspoons vinegar
- 1 cup milk
- 1 cup cooked Ancient Harvest™ Inca Red Quinoa
- 1 cup shredded zucchini
Cocoa Avocado Superfood Frosting
- 1 ripe avocado
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1/4 cup cocoa powder
- Optional topping: sliced strawberries, cocoa powder
Directions
- Preheat the oven to 350° F and line a 12-cup muffin tin with paper liners.
- Sift together flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, beat the eggs, honey, and coconut oil until combined. Add the mashed banana, vanilla, vinegar and milk and beat until combined.
- Fold dry ingredients into wet mixture. Stir in the cooked quinoa and zucchini.
- Fill the cupcake liners 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
Cocoa Avocado Superfood Frosting
- Place all ingredients in the bowl of a food processor and mix until fully incorporated. Remove to a piping bag and chill for 15 minutes before frosting.
