Chocolate zucchini cupcakes with blueberry icing

Chocolate zucchini cupcakes

• coconut oil cooking spray for greasing
• 100 g dairy free milk chocolate
• 250 g zucchini cut into large pieces (3-4 cm)
• 80 g arrowroot flour
• 20 g raw cacao powder
• 50 g coconut flour
• 1 tsp bicarbonate of soda
• 90 g dark coconut nectar syrup
• 1 tbsp natural vanilla extract
• 4 eggs

Blueberry icing

• 50 g coconut cream
• 1 tbsp gelatine powder
• 125 g fresh blueberries (1 punnet)
• 220 g icing sugar
• 20 g coconut oil (liquid)