Chocolate Chip Zucchini Cupcakes
Alex Irvine
Trick kids into eating zucchini. Ha!
ingredients
- 1 1/2 cups all-purpose flour
- 2 Tbsp unsweetened Dutch-process cocoa
- powder
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup + 2 Tbsp sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1/2 lb zucchini, coarsely grated (1 cup)
- 1 (6 oz) package semisweet chocolate
- chips
- 1 muffin pan with with 12 (1/2 cup) cups
- with paper liners
directions
- 1
Preheat oven to 350° with rack in the middle. Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt. Beat together sugar, oil, egg and vanilla in a large bowl with an electric mixer until thick and creamy, 2-3 minutes. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips.
- 2
Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30-35 minutes. Cool in pan 5 minutes, then turn out to cool completely.
Source: Mary Irvine
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