Chocolate Zucchini Cupcakes

We had a cool, wet summer here in the midwest, and, to my delight, my zucchini is still producing. Normally, the summer heat kills the plant by the time August rolls around. I’m loving being able to take advantage of the longer growing season this year.

This summer I discovered a new recipe that quickly went to my favorites list. Don’t let the fact that it contains zucchini scare you away. What a number of people don’t realize is that zucchini takes on the flavor of whatever is put with it. Often, when it is added to a baked good, you wouldn’t even know it was there unless someone told you. That’s the case with these cupcakes. I’ve successfully fed them to my dad and Bry without them figuring it out. I had to tell them after the fact. 😀

Zucchini adds wonderful moisture to these delectable cupcakes. They taste like a very moist brownie (who doesn’t like brownies?!), and the peanut butter frosting makes them all the more irresistible. I’m not normally a huge chocolate person, but I had a very hard time eating just one at a sitting with a cold glass of milk. If you try the recipe, I’d love to hear what you and your family think of them.


Chocolate Zucchini Cupcakes

2 c. zucchini, peeled and shredded
3 eggs, beaten
2 c. sugar
3/4 c. oil
2 t. vanilla extract
2 c. all-purpose flour
2/3 c. baking cocoa
1/2 t. baking powder
1 t. baking soda
1 t. salt
3/4 c. milk chocolate chips

Stir together zucchini, eggs, sugar, oil and vanilla in a large bowl. Add flour, cocoa, baking powder, baking soda and salt; stir in chocolate chips. Spoon batter into 24 paper-lined muffin cups. Bake at 325 degrees for 25 minutes, or until a toothpick inserted near center comes out clean. Cool in pan on wire racks for 5 minutes. Remove from pan; cool completely. Frost with Peanut Butter Frosting. Makes 2 dozen.

Peanut Butter Frosting:

1/2 c. creamy peanut butter
1/3 c. butter, softened
1 T. milk
1/2 t. vanilla extract
1-1/2 c. powdered sugar

With an electric mixer on medium speed, beat peanut butter, butter, milk and vanilla until smooth. Gradually beat in powdered sugar. If necessary, stir in a little more milk until desired consistency.



~ by VoiceofAmber on October 3, 2009.

One Response to “Chocolate Zucchini Cupcakes”

  1. They look really yummy! Thanks for sharing the recipe.

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