An autumn weekend wouldn't be the same without the house smelling of cake... Why not make these cupcakes for a snack?

These cupcakes contain vegetables, but if you don't tell them, no one will understand ;) There are many cake recipes with beetroot (which I love) and many with zucchini (which I also like). That's why I decided to make a mix. The zucchini makes the cakes moist and the beetroot makes them sweet without using so much sugar, giving each cupcake a more vibrant color.

Ingredients

For 12 cupcakes

• 1/2 small grated zucchini

• 1 small (or half) grated beetroot

• 3/4 cup almond, spelt, or buckwheat flour

• 1/3 cup of any of the new cocoa blends

• 1 teaspoon of cardamom

• 1 teaspoon of cinnamon

• 1 teaspoon of baking powder

• 1/2 teaspoon of baking soda

• a pinch of fleur de sel or fine salt

• 4 beaten eggs

• ½ cup melted butter or coconut oil

• ½ cup maple syrup (or coconut sugar)

• 1 teaspoon of vanilla

• 1/2 cup chocolate chips or chocolate broken into small pieces, optional

Preparation

1. Preheat the oven to 180ºC (350ºF). Line a muffin tin with paper muffin liners. Set aside.

2. In a large bowl, combine the zucchini and beetroot. Add the ground almonds, the new blends , the cardamom, the cinnamon, the baking powder, and the baking soda. Mix well.

3. Combine the eggs, butter or coconut oil, syrup, and vanilla. Mix well.

4. Add the chocolate chips (if using) and mix gently.

5. Divide the mixture between the prepared molds and bake for 16 to 20 minutes, or until cooked through.

6. Remove from the oven and let cool slightly before eating.

Discover the new chocolate drinks with adaptogenic plants here.