Chocolate Zucchini Cupcakes
Course
Desserts
Servings
8
cupcakes
Servings
8
cupcakes
Ingredients
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
Instructions
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.
Recipe Notes
Source
Epicurious: Chocolate Zucchini Cupcakes