Step 1

Preheat oven to 350ºF and lightly grease a cupcake pan with cupcake liners or coconut oil.

Step 2

In a large mixing bowl, combine the almond flour, tapioca flour, baking soda, baking powder, salt, coconut sugar, and cacao powder. Whisk all dry ingredients together.

Step 3

In a separate mixing bowl, whisk the non-dairy milk, eggs, coconut oil and vanilla extract together. Stir in the shredded zucchini.

Step 4

Pour the wet ingredients into the mixing bowl with the dry ingredients and stir until combined.

Step 5

Use a scoop to fill each cupcake liner 3/4 of the way full. Bake for 16-19 minutes. Let cool for 10 minutes in the pan before removing from the pan to cool completely.

Step 6

While the cupcakes cool, prepare the frosting. In a microwave-proof bowl or in a small saucepan, combine the dark chocolate, almond butter, and coconut oil. Microwave until melted, about 1 or 2 minutes (stirring every 30 seconds) or melt over low heat in a small saucepan. Add in the vanilla extract and kosher salt and whisk until smooth.

Step 7

Place in the refrigerator to cool, and remove to whisk every 10-15 minutes until it’s gotten to the desired consistency. Don’t leave it in the refrigerator for too long, or it will firm up and not be spreadable. Warm for 10-15 seconds if you accidentally let it cool for too long to soften it back up.

Step 8

Spread about 1 tablespoon of frosting on each cupcake, or use a piping bag to pipe on the cupcakes. Double the frosting recipe if you’re going to be piping on all of the cupcakes.

Step 9

Store cupcakes tightly sealed at room temperature for up to 3 days, or in the freezer for longer term storage.