In the Kitchen

Chocolate Zucchini Cupcakes

Anyone wondering whatever happened to the large zucchini that was sitting in my kitchen? If you follow us on Instagram or Facebook, you’ll know I posted a picture and asked for good recipes. Well, I chose a recipe to try out and it was fantastic! dsc_0842Now, I say I tried out this recipe, but I also must admit, I changed it quite a lot as I went. I can’t help it! First thing, it was supposed to be a cake in a 10-inch tube pan. Well, I don’t have one so I decided to do cupcakes. So the recipe should be called Chocolate Zucchini Cake gone Cupcakes. You say, oh that doesn’t matter, it’s just a format change… not that different! Then I used butter instead of the margarine it called for. You can thank me for that change. Margarine plus baking doesn’t work in my books. Actually, margarine plus anything doesn’t work in my books. Next change, which likely would be the biggest flavour difference from the original, is that I took out the orange peel that was supposed to be in it. I’m sorry if you like chocolate and orange together but I just can’t do it. I don’t know what it is, but I can’t stand it. You know those chocolate oranges that you sometimes get for secret santa at Christmas time? Yuck! I’ve received them before from a secret santa. They obviously didn’t know me very well. So if you were planning to get me one for Christmas, feel free to keep it and enjoy it for yourself. Final change was that I didn’t put in the walnuts. I’m not a huge walnut fan and thus, I didn’t have any in my house. So yeah, I thank the kind reader for their recipe and apologize for changing it so much. I just can’t help myself but edit recipes as I go! I hope you like this revised version. Get baking!dsc_0846

Print Recipe
Chocolate Zucchini Cupcakes
Fluffy, moist chocolatey cupcakes with a hint of cinnamon.
Course Dessert
Prep Time 15 minutes
Cook Time 20-23 minutes
Servings
cupcakes
Ingredients
  • 2 1/2 cups (625 mL) flour
  • 1/2 cup (125 mL) cocoa
  • 2 1/2 tsp (12 mL) baking powder
  • 1 1/2 tsp (7 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) cinnamon
  • 3/4 cup (175 mL) butter, softened
  • 2 cups (500 mL) sugar
  • 3 eggs
  • 2 tsp (10 mL) pure vanilla extract
  • 2 cups (500 mL) grated zucchini
  • 1/2 cup (125 mL) milk
Course Dessert
Prep Time 15 minutes
Cook Time 20-23 minutes
Servings
cupcakes
Ingredients
  • 2 1/2 cups (625 mL) flour
  • 1/2 cup (125 mL) cocoa
  • 2 1/2 tsp (12 mL) baking powder
  • 1 1/2 tsp (7 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) cinnamon
  • 3/4 cup (175 mL) butter, softened
  • 2 cups (500 mL) sugar
  • 3 eggs
  • 2 tsp (10 mL) pure vanilla extract
  • 2 cups (500 mL) grated zucchini
  • 1/2 cup (125 mL) milk
Instructions
  1. Preheat oven to 350℉ (180℃). Line muffin tins with cupcake liners.
  2. In a medium bowl, combine flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
  3. Beat together butter and sugar until smooth. Add eggs, one at a time. Add vanilla and zucchini and stir until mixed.
  4. Alternately add dry ingredients with milk to creamed mixture, beating after each addition just until combined.
  5. Fill muffin liners with ¼ cup (60 mL) each. Bake for 20-23 minutes or until toothpick inserted into the centre of a cupcake comes out clean.
Recipe Notes

Adapted from In Your Purple Grove Cookbook

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