It's that time of year, zucchini coming on and soon it will be coming out your ears. One of the things I love to make with my extra zucchini is this recipe. It makes the cupcakes very moist but my kids don't even notice it's in there. Plus if you add the frosting it's really not that healthy for you anymore, which some days is exactly how I want it!
1/2 c. oil
1/2 c. applesauce
2 c. sugar
3 eggs
2 1/2 c. flour
1/2 t. salt
1 t. baking soda
1/4 t. baking powder
1/2 c. milk
3-1 oz pieces unsweetened chocolate
1 T. vanilla
2 c. grated zucchini
Chocolate chips (optional)
* Preheat oven to 350 degrees. In large mixing bowl, combine oil, applesauce, sugar, eggs and mix well. In another bowl, mix flour, salt, baking soda and powder. Add to oil mixture with milk and mix well. In small microwaveable bowl, melt chocolate pieces for 2 minutes, stirring every 30 seconds. Once chocolate is melted, add vanilla and mix well. Add to flour mixture and combine thoroughly. Add zucchini and mix until just combined. Fill muffin cups 2/3 full and sprinkle chocolate chips on top, if desired (if I plan on frosting the cupcakes I skip this step). Bake for 16-20 or until toothpick inserted in center comes out clean. Let cool completely and then frost with Chocolate Buttercream Frosting.
Chocolate Buttercream Frosting
6 T. butter, softened
1/3 c. cocoa, for light flavor
1/2 c. cocoa, for medium flavor
3/4 c. cocoa, for dark flavor
1/3 c. milk
2 1/2-3 1/2 c. powdered sugar
1 t. vanilla
* Cream butter till smooth. Blend in cocoa and powdered sugar alternately with milk until desired consistency is achieved. Blend in vanilla. Frost.
