Mmm, chocolaty, gooey, yummy...zucchini? Yep that's right, say goodbye to "You should've had a V8" and hello to chocolate zucchini cupcakes! Made with fresh organic zucchini from a friend's garden, unsweetened applesauce, and whole wheat flour these babies are chock full of nutrition. Why, they are practically health food! And your mom always said, "no dessert until you finish your vegetables!"
Chocolate Zucchini Cupcakes
Adapted from recipes on Straight From The Farm & and Chocolate and Zucchini
3 cups grated zucchini
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 3/4 cup sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
dash of salt
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
4 eggs
3/4 cup canola oil
3/4 cup unsweetened applesauce
Preheat oven to 350. Grate zucchini and squeeze out excess moisture. Whisk together dry ingredients. Add eggs, oil and applesauce and mix well. Fold in zucchini. Fill muffin cups 3/4 full and bake for approx. 25 minutes. Cool before icing.
Coffee Buttercream
Adapted from Cupcakes by Susannah Blake
1/2 cup butter, softened
3 1/2 cup powdered sugar
3 tsp brewed coffee cooled
1 tsp vanilla extract
2 oz semi sweet chocolate
Cream butter, then add powdered sugar and vanilla and beat on medium until combined. Alternate gradually adding remaining powdered sugar and coffee until achieving desired consistency and flavor. Pipe onto cooled cupcakes. Garnish with grated chocolate
4 comments:
Chocolate Zucchini cupcakes!!! My boyfriend would LOVE those! Gorgeous!
Chocolate, Zucchini and Coffee all in one! All three are my favorite, will have to make some time.
They look delicious. I had chocolate zucchini cake once in a coffeeshop and loved it. I must get round to making it one day :)
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