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Tuesday, August 17, 2010

Chocolate Zucchini Cupcakes

My kids loved these. They had no idea that they were eating Zucchini.

1 1/2 cups brown sugar
1/4 cup melted butter
3/4 cup vegetable oil
3 eggs
1 tsp vanilla
1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tbs lemon juice or vinegar)
2 cups grated zucchini
1 cup chocolate chips
2 cups whole wheat flour
6 TBS cocoa, sifted
1/2 tsp. salt
2 tsp. baking soda
1 tsp. allspice
1 1/2 tsp. cinnamon

Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.

In a medium bowl mix together the sugar, butter and oil. Beat in eggs until well incorporated. Stir in vanilla (unless using vanilla powder, then add to dry ingredients), buttermilk, zucchini and chocolate chips.

In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined.

Spoon batter into prepared muffin tins filling 2/3 of the way full. Bake in center of oven at 350 degrees F (175 degrees C) for 20 to 25 minutes. Don't overcook them or they will lose all the moist goodness. Remove from pan and let cool on a wire rack. Store loosely covered.

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