Chocolate Zucchini Cupcakes

These are some of my favorite chocolate goodies. They are very moist because of the zucchini. They are easy to make in a single large bowl and cleanup is quick if you use muffin cups.

Start to finish about 40-50 minutes, makes 24 cupcakes.

2 cups shredded zucchini (the smaller ones are my favorite)
3 eggs
2 cups granulated sugar
3/4 C cooking oil
2 tsp. vanilla (or more, I don't really measure the vanilla)
2 cups all purpose flour
2/3 C unsweetened cocoa powder (dark chocolate is the best in these!)
1tsp baking soda
1/2 tsp baking powder
1tsp salt
3/4 C milk chocolate pieces (that's chocolate chips)

Preheat oven to 325. Line 24 regular sized muffin cups with baking cups (highly reccomended), or grease the cups with butter.

In a large bowl stir together shredded zucchini, eggs, sugar, oil and vanilla. Add flour, cocoa powder, baking soda, baking powder, salt and chocolate pieces. Bake 25 minutes (mine usually go 35 minutes) or until a wooden toothpick inserted near the center comes out clean. Cool on wire racks for 5 minutes. Remove cups and cool completely.

These are great with ice cream! Since the recipe makes plenty of them, I usually make them to bring to parties and keep a couple for myself. AND! There's veggies in there!


Original Cyn Studios said...

my first zucchini of the season is about 1 1/2 inches long and I am eager to try out this recipe with it. Thanks for sharing.

oldbagcrafts said...

Brilliant - we are growing zucchini and they're doing very well so a new recipe that uses them is very useful!