Chocolatey Black Bean Zucchini Cupcakes

I’ve never milled my own grain previously, but thankfully I have made some delicious treats and breads with pre-milled flour. My Mom’s Gooey Chocolatey Zucchini Brownies are one of my recent favorites. Incredibly gooey, chocolatey and delicious and jam-packed with zucchini goodness. So, how can I make them even yummier and even more nutritious?  Throw in some black bean flour!! What? Delicious and nutritious.

Black Bean Flour

Bean flours were definitely what I am most excited about with my new WonderMill. Packing all that extra protein into our muffins, treats and meals will be excellent for our family. I’m a vegetarian, my husband is a meat-eater and our kids are undecided, so we take all the “easy” protein we can get!

I’m so super excited about my black bean zucchinitastic cupcakes and my first experience with my beautiful new WonderMill.

Chocolatey Black Bean Zucchini Cupcakes
Ingredients

  • 2 cups shredded zucchini
  • 2 cups flour (I use half whole wheat white and half black bean flour)
  • 3/4 cup honey (agave or sucanat for vegan)
  • 1/3 cup cocoa
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1/2 cup applesauce
  • 2 teaspoons vanilla
  • 2 eggs (or egg substitute)

Directions

Preheat oven to 350.

Mix all ingredients well. Pour 10-12 muffin tin wells.

Zucchini Cupcake Unmixed

Bake at 350 for 25-35 minutes.

Black Bean Zucchini Cupcakes Baked

The Results
Oh my goodness! I absolutely LOVE LOVE these muffins. And the kids loved them, too. You can’t even really taste the black beans at all, but the fact that all that protein is jam-packed in there is so satisfying. This is an incredible treat as  vegetarian breakfast since it has all four food groups in it. I cannot wait to experiment more with bean flours.

About Veggie Converter

Kristi Arnold is the author of VeggieConverter.com and of the vegetarian menus at OnceAMonthMom.com. A former newspaper editor, Kristi is now a stay-at-home mom who enjoys cooking whole foods for herself, a vegetarian, her husband, a meat-eater, and their two undecided kids. Frustrated by making everyone in the family a different meal, in 2011, Kristi completed a challenge to create a different family-friendly vegetarian meal for each of the 365 days in the year. In 2012 and beyond, the challenge continues to incorporate more whole foods into their blended-eater family lifestyle.

View My Blog: veggieconverter.com , onceamonthmom.com/menus/vegetarian/

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One Response to Chocolatey Black Bean Zucchini Cupcakes

  1. Niki F. says:

    Very robust and delicious recipe. Thank you for posting it! Even doing lots of substitutions, this turned out a perfect texture. In the past, I’ve had trouble with chocolate cupcakes turning out too light and fluffy, when I prefer a denser, slightly moister texture, but this was absolutely perfect. I was a little worried there was water missing from the recipe but there wasn’t. It worked perfectly without extra :D.

    In case anyone else needs to veganize it like I did, Flax seeds worked perfectly in place of the eggs (I used 2 Tbsp ground flax and 2 Tbsp water — how much water you need is a little variable.) I also blended the zucchini and applesauce together in a blender and used 2/3 c date syrup instead of 3/4 c honey. It was a touch too sweet for me but the fam thought it was great. I also subbed ground red lentils for half of the black beans cause I didn’t have any black beans, almond meal for the other half of the black beans, and left out the salt. So yeah, lots of subs!

    Thanks again!

    Will definitely experiment more with this fantastic recipe!

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