I realized I need to amp up the sweets on this blog - it's been all meals and gardening lately! Here is the first in a series of desserts: Chocolate Zucchini cupcakes! It's a cake recipe that I decided to make into cupcakes and it worked quite well. I've used this recipe many times from a lovely blog I read, Chocolate & Zucchini (which is aptly named). This is a delicious, moist cake which manages to hide 2 cups of zucchini among its chocolatey crumbs. If you're trying to get your kids (or spouse) to eat more veggies, this is a great way to sneak it in!
Chocolate Zucchini CupcakesIngredients:
2 cups flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 scant cup brown sugar
1/2 cup butter or olive oil
1 tsp vanilla
1 tsp instant coffee
3 large eggs
2 cups grated, unpeeled zucchini
1 cup semi-sweet chocolate chips
Grease a muffin tin and a half (this recipe made 18 cupcakes), and preheat oven to 350°.
Cream the butter and sugar together.
Add eggs, coffee and vanilla
Mix well - one egg at a time if you can remember :)
In a separate bowl, mix together the dry ingredients.
Dump 2/3 of the dry ingredients in the butter/sugar/egg mixture. Place your grated zucchini in with the other 1/3 of the dry ingredients.
Mix up both bowls, coating and declumping the zucchini well.
Now, the moment you've all been waiting for, stir it all together until just blended.
Now, I forgot to take a picture of the batter in the muffin tin before it went in the oven. Fill the muffin tins just to the rim and pop in the oven for 20-25 minutes.
While they were cooking I went to take a picture of my beautiful sleeping baby's toes.
Back to the cupcakes! When a toothpick comes out clean, take out the cupcakes and let cool for 10 minutes, then pop onto a cooling rack.
Top with your favourite chocolate icing - mine is this Nutella Buttercream. I got it off Pinterest, and here is the oh-so-simple recipe:
Nutella Buttercream Frosting1/2 C butter, room temperature
1 C Nutella
1 C powdered sugar, sifted
1-2 T milk