Chocolate Zucchini Cupcakes
These cupcakes are hugely popular with all our friends and family. The hint of cinnamon, the richness of cocoa and the bits of chocolate make every bite delicious. The zucchini adds moisture and putting a vegetable boost into dessert is good for a mother’s heart.
They are so yummy, they don’t really need frosting. But I’ve made them so many times over the years, I’ve served them differently pending on what I had in the refrigerator: a cream cheese icing (blend cream cheese sweetened to taste with honey, real whipped cream with a tablespoon of cocoa folded in and sweetened to taste with powdered sugar or a chocolate butter cream icing.
For a super duper chocolate treat on a special occasion with a chocolate glaze (melt equal parts semi-sweet chocolate and butter or coconut milk). For these, I bake the cupcakes in a mini-muffin tin.
In general I do not use cupcake liners, they just go straight to the landfill.
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup coconut oil (or expeller-pressed canola oil)
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup zucchini coarsely grated (about 1/2 pound)
- 1 cup semisweet chocolate chips
- Preheat oven to 350°F with rack in middle. Grease muffin tin with butter or coconut oil.
- Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
- Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes.
- At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips.
- Pour into muffin tin and bake until tops spring back when lightly pressed, 25 - 30 minutes.
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