Gluten Free Zucchini + Bacon Chocolate Chip Cupcakes

Take it ALL in. You read that title correctly. Yes, I put bacon + zucchini in these cupcakes. AND with very limited sugar so the cacao chips could shine.

These are SO moist, rich, full of chocolate goodness + filled with hints of bacon. Oh, did I mention I made these with coconut oil + brown rice syrup. No white sugar here. Love the dark chocolate flavor in these - plus you are eating vegetables so that's a bonus too!

Serve them with your favorite frosting or leave them plain (my style) with a couple of bacon nuggets on top. You do you - BUT eat these!

* If you want them more sweet - add up to 1 cup brown sugar.

Gluten Free Zucchini + Bacon Chocolate Chip Cupcakes

2 cups gluten free flour blend

3/4 unsweetened cocoa powder

2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup coconut oil

1 cup brown rice syrup

1/2 packed brown sugar

4 eggs, room temperature

1/3 full fat coconut milk (use the cream at the top of the can)

2 teaspoons vanilla extract

4-6 strips thick cut bacon, sliced in small pieces + cooked crispy - reserve 1-2 pieces for garnish or not.

3 cups shredded zucchini, slightly squeezed with a paper towel

1 cup bittersweet or semi-sweet chocolate chips

Preheat your oven to 350F. Spray 12 muffin paper cups/tins with coconut oil/avocado oil spray.

In a medium sized bowl, combine the dry ingredients together - flour, cocoa powder, baking soda, baking powder + salt. Set aside.

Using the bowl of a stand mixer, combine the coconut oil, brown rice syrup + brown sugar together. Mix on medium low for 1 minute. Add in the eggs, coconut milk + vanilla extract - mix until just combine. Using the low setting mix in the bacon, zucchini + chocolate chips. Mix until just combine.

With a large ice cream scoop or spoon, pour in about 1/3 cup into each muffin cup.

Bake for 14 minutes or until the middle of the cupcakes are set. Remove from the oven + place on a cooling rack. Let cool completely before enjoying or frosting.

Enjoy!

This recipe was made #glutenfree and #dairyfree