Chocolate Zucchini Cupcakes

No, no–you’d never realize it, but there is a goofy green vegetable hidden away in this innocent looking cupcake. And the best part is that you’d never know it was in there because you’ll be too busy rolling your eyes back in your head over the incredible chocolate loveliness–that is this scrumptious cupcake. Try to remain calm…

Chocolate Zucchini Cupcakes

1-1/4 cups butter
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
2 cups grated zucchini
1 tub chocolate frosting

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Add zucchini. Batter will be thick and fluffy.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until cupcakes spring back when touched in the middle. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Make them without shame.

Gobble them up with wild abandon.

After all–we must eat our vegetables, mustn’t we?

Heh, heh.

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Chocolate Zucchini Cupcakes
Ingredients
  • 1-1/4 cups butter
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2-1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plain yogurt
  • 2 cups grated zucchini
  • 1 tub chocolate frosting
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Stir in vanilla.
  4. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition.
  5. Add zucchini.
  6. Fill paper-lined muffin cups two-thirds full.
  7. Bake at 350° for 18-22 minutes or until cupcakes spring back when touched in the middle. Cool for 10 minutes before removing to wire racks to cool completely.
  8. Frost cupcakes.

 

3 Replies to “Chocolate Zucchini Cupcakes”

  1. Not only do I love that there are veggies in these cupcakes, but I think it’s fantastic that there’s something to do with zucchini! I’ve never really known what to do with it. 🙂

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