Friday, May 28, 2010

Chocolate Zucchini Muffins

Searching for a sweet treat to take along to a Memorial Day celebration? Try these moist cupcakes and you'll be sure to please your guests. If your family doesn't eat them all first.  You'll be hard-pressed to convince others that a recipe so fabulous could actually contain zucchini. Maybe you don't need to bother sharing that secret.

This is one of my favorite recipes which I most recently made for a baby shower, and happily pleased the girlfriends who showed up.

Here's what you need:
This will make 12 regular cupcakes and 24 mini-cupcakes
  • 2 cups zucchini, shredded
  • 3 eggs
  • 1 ½ cups honey
  • ½ cup canola oil
  • 2 tsp vanilla
  • 2 cups flour
  • ⅔ cup cocoa, dark, unsweetened
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp baking powder
  • ¾ cup dark chocolate pieces, chopped
  • 1 cup peanut butter
  • 2/3 cup butter, softened
  • 2 tablespoon rice milk
  • 1 tsp vanilla
  • 3 to 3 1/2 cups powdered sugar
On to the mixing and baking:
  • Preheat oven to 325 standard or 300 convection.
  • In a large bowl stir together zucchini, eggs, honey, oil and vanilla. Blend well.
  • In a separate bowl, stir flour, cocoa, baking soda, salt, baking powder and chocolate pieces.
  • Add flour mixture to wet mixture.
  • Fill lined cupcake molds no more than half full.
  • Bake in convection oven for 20 minutes for regular size cupcakes or 11 minutes for mini cupcakes.
  • Cool completely, then frost.
Whip up the Frosting:
  • Beat peanut butter, butter, rice milk and vanilla until smooth.
  • Stir in powdered sugar and mix until combined.

No comments: