And it's a good one. I actually shared the same recipe in sheet cake form last summer, but I think I like the cupcake version even better. A few weeks ago I had to make a dessert for a luncheon, so I decided to make cupcakes with our bounty of zucchini. I transported them to church in a flat box and didn't have to worry about getting my pan back. Plus, they're much easier to serve to a crowd since they don't require utensils. Total win.
And the frosting. This was my own creation last summer - I combined a few recipes I found to come up with this glossy frosting that isn't too sweet. It reminds me of the icing you would find on top of a Boston Cream Cake or donut. I'm sure a buttercream frosting would work well too, but I really like this one.
Chocolate Zucchini Cupcakes
Makes 24 cupcakes
For the Cupcakes:
2 1/2 c. flour (I used half all-purpose and half whole wheat)
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1/2 c. cocoa powder
2 c. sugar
2 c. grated zucchini
1 c. vegetable oil (I used expeller pressed coconut oil)
1/2 c. milk
1 Tbsp. vanilla
Mix dry ingredients. Stir in zucchini, oil, milk, vanilla, and beaten eggs. Pour into 24 paper-lined cupcake pans. Bake at 350 degrees F for 20-25 minutes.
6 Tbsp. cocoa powder
2 cups powdered sugar
5-6 Tbsp. milk
1 tsp. vanilla extract
2 Tbsp. butter, very soft
Whisk together the cocoa powder and powdered sugar. Add the vanilla and 5 tablespoons milk, and blend well using electric beaters. Add a 6th tablespoon of milk if the frosting is too thick. Beat in softened butter, a little at a time, until blended completely.
Allow the cupcakes to cool before frosting and refrigerate any leftovers.
These cupcakes are delicious, and you can feel a little less guilty indulging in them because they contain something healthy. Bon Apetit!