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So I saw this recipe on craftster and HAD to make it asap. It was for chocolate zucchini cake but I made cupcakes!
Here's the recipe:
Chocolate Zucchini Cake(CUPCAKES)
2 1/2 cups plain flour, 2 1/2 teaspons bicarb soda, 1 teaspoon cinnamon, 3 eggs, 2 cups grated unpeeled zucchini, 1/2 cup cocoa, 1 teaspoon salt, 2 cups sugar, 2 teaspoons vanilla, 1/2 cup milk 3/4 cup butter.
(*Optional add 1 cup chopped walnuts/pecans if you wish, I usually omit just in case nut allergies)
Combine flour, cocoa, soda, salt, cinnamon - set aside. Beat butter, sugar until smooth and creamy. Add eggs one at a time, beat well. Stir in vanilla and zucchini. Alternatively add dry ingredients and milk into zucchini mixture (add nuts now if using). (EDITED HERE FOR CUPCAKES) Preheat oven to 350. Line cupcake/muffin pan with cupcake papers and poor the mixture into each one, not quite to the top. Bake for about 20 minutes, poke with toothpick and if it comes out dry take them out and let them cool! It is too tempting to shove hot cupcake in your mouth but you will be missing out because later, when the others are cool, you won't be able to taste anything.
And here are my photos
I only used that one giant zucchini on the very right for the cupcakes (the recipe calls for 2 cups). The zucchini came from my gramma's garden.
I know they're not the prettiest but notice that there are already two missing....and there was another batch in the oven.
I need more.
Here's the recipe:
Chocolate Zucchini Cake(CUPCAKES)
2 1/2 cups plain flour, 2 1/2 teaspons bicarb soda, 1 teaspoon cinnamon, 3 eggs, 2 cups grated unpeeled zucchini, 1/2 cup cocoa, 1 teaspoon salt, 2 cups sugar, 2 teaspoons vanilla, 1/2 cup milk 3/4 cup butter.
(*Optional add 1 cup chopped walnuts/pecans if you wish, I usually omit just in case nut allergies)
Combine flour, cocoa, soda, salt, cinnamon - set aside. Beat butter, sugar until smooth and creamy. Add eggs one at a time, beat well. Stir in vanilla and zucchini. Alternatively add dry ingredients and milk into zucchini mixture (add nuts now if using). (EDITED HERE FOR CUPCAKES) Preheat oven to 350. Line cupcake/muffin pan with cupcake papers and poor the mixture into each one, not quite to the top. Bake for about 20 minutes, poke with toothpick and if it comes out dry take them out and let them cool! It is too tempting to shove hot cupcake in your mouth but you will be missing out because later, when the others are cool, you won't be able to taste anything.
And here are my photos
I only used that one giant zucchini on the very right for the cupcakes (the recipe calls for 2 cups). The zucchini came from my gramma's garden.
I know they're not the prettiest but notice that there are already two missing....and there was another batch in the oven.
I need more.