These are chocolaty with a great
crumb and you won’t even think you are eating a vegetable. Even with the skin left
on you would be hard pressed to find the green bits. But if you want to conceal the
zucchini completely, peel it before shredding the pulp.
Shredded zucchini should always be drained of its juices, otherwise the
cake will be waterlogged. Adapted from Taste of Home, August/September 1997.
CHOCOLATE ZUCCHINI CUPCAKES
1-1/2 cups fully drained shredded zucchini
2 eggs
3/4 cup sugar
1 Tbsp instant coffee powder
3/8 cup vegetable oil
1 Tbsp pure vanilla extract
1 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
pinch of salt
1/3 cup cocoa powder
1 batch Real Chocolate Buttercream
- Preheat the oven to 350F.
- Line 12 muffin cups with parchment liners.
- If using ordinary paper liners, lightly spray the liners with cooking spray.
- In a large bowl beat the zucchini, eggs, sugar, instant coffee powder, oil, and vanilla.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt and the cocoa.
- With a wooden spoon fold the flour mixture into zucchini mixture until thoroughly combined.
- Divide the batter evenly among the prepared baking cups.
- Bake for 25 minutes or until the tops spring back.
- Cool in the pan on a wire rack for 10 minutes.
- Remove from pan and cool down completely.
- Meanwhile make a batch of Real Chocolate Buttercream.
- With a large star tip pipe the buttercream on the tops.
