Blueberry cupcakes with Courgette

Vegan, glutenfree and refined sugarfree cupcakes with blueberries and courgette. So sneak in those extra veggies, no one will know!

These cupcakes are a big hit in my household, eventhough they have courgette in them. I promiss you don’t taste it! So it is a great way to sneak in some extra veggies (especially effective for non-vegetable-eating kids).
I have fooled many people with these cupcakes. Never ever has anyone guessed they have courgette in them. I love seeing their faces when i tell them (after they have eaten one of course).
They are vegan, glutenfree and refined sugar free as well, so no guilt eating these whatsoever.

Whenever I make these cupcakes, they go fast, because we eat these as dessert, snack, lunch and even breakfast! But if you do have some left, or you want to make some extra so you always have them at hand for cupcake cravings or visitors, you can freeze them well.
They will last up to 6 months in the freezer and you just have to take them out, put them in a pre-heated oven at 180 degrees Celcius for about 15 minutes and they taste just as good as the day you made them.

Blueberry cupcakes with hidden veggie courgette

Blueberry Cupcakes with Courgette

Vegan, glutenfree and refined sugarfree cupcakes with blueberries and courgette. So sneak in those extra veggies, no one will know!
Prep Time 20 mins
Cook Time 25 mins
Course Breakfast, Dessert, lunch, Snack
Servings 12 Cupcakes


  • 2 bowls
  • Cutting board
  • Knife
  • Grate
  • Measuring spoons
  • Measuring cup
  • Small sauce pan or Au bain marie-set up
  • Paper cupcake molds
  • Cupcake or muffin tin/baking dish


  • 180 ML Apple sauce (Sugar free and organic)
  • 260 ML Courgette, grated on course grate (About 150 grams)
  • 1 Tspn Apple cider vinegar
  • ½ Lemon juice (Juice of half a lemon)
  • ½ Lemon zest (Zest of half a lemon)
  • 100-150 Grams Frozen blueberries (You can also use fresh, but frozen works a bit better)
  • 85 ML Coconutoil (Melted)
  • 125 ML Oat flour (Just take your oats and grind them in a blender or coffee grinder into a flour)
  • 250 ML Buckwheat flour
  • 90 ML Coconut sugar
  • ½ Tspn Salt
  • ½ Tspn Baking soda


  • Pre heat the oven at 175 degrees Celcius (convection)
  • Melt the coconut oil au bain marie or in a sauce pan at very low heat
  • Put the paper cupcake molds into the cupcake tin/baking dish
  • Grate the courgette at the course side of the grater
  • Put the apple sauce, lemon juice and zest, apple cider vinegar and coconut oil in a bowl and stir well.
    At first you think this is not going to combine, but it will.
  • Put in the grated courgette, stir, and then add the dry ingredients. Stir until everything is well combined.
    It is a firm batter, but if it is just too firm, you can add 2 tablespoons of apple sauce.
  • Add the frozen blueberries and stir those in as well.
    (If you don't want too much filling, use 100 grams of blueberries. If you want a lot of filling, use 150 grams. It is that easy to adapt it to you own taste and preference)
  • Devide the batter over 12 cupcake molds and bake them for about 25 minutes.
    Every oven is different, so check them at 20 minutes. They are done when you tap the bottem and they sound hollow.
  • Remove the cupcakes from the tin and leave them to cool a bit before eating


If you really don’t want anybody to know there is courgette in this recipe, you can peel the courgette before grating. This way you don’t even see the small green flecks in the cupcakes.
Keyword blueberry, courgette, Cupcakes, Glutenfree, Refined sugarfree, vegan
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