Chocolate Zucchini Cupcakes with Icing

27

Makes

24 servings

Chocolate Zucchini Cupcakes with Icing

Jodi Pudge

The unexpected addition of grated zucchini makes this dessert effortlessly moist and rich.

Ingredients

  • 1 1/2 cups light brown sugar
  • 3/4 cups canola oil
  • 1/4 cup unsalted butter , melted
  • 3 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 2 cups grated zucchini , (about 3/4 of 1 large)
  • 1 cup semi-sweet chocolate chips
  • 2 1/4 cups all-purpose flour
  • 1 cup cocoa powder , sifted
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Icing

  • 1 cup unsalted butter , softened
  • 2 cups icing sugar
  • 1 tbsp milk
  • 2 tsp vanilla
  • few drops blue food colouring

Instructions

  • Preheat oven to 350°F. Line 2 muffin pans with paper liners and set aside.
  • In a bowl, mix together the brown sugar, oil and melted butter. Add eggs; beat until incorporated. Stir in buttermilk, vanilla, zucchini and chocolate chips.
  • In another large bowl, whisk all of the dry ingredients. Add in the wet ingredients and mix until combined. Spoon batter into muffin pans, filling ¾ full. Bake on the centre rack for about 25 to 30 min, or until a toothpick inserted in the centre of a cupcake comes out clean. Cool in the pan for 5 min; transfer to a rack to cool completely before icing.
  • To make icing: In a large bowl, cream butter. Add icing sugar, milk and vanilla, and mix until smooth and creamy.
  • Add a little blue food colouring; stir into icing. Add more colouring until desired shade is achieved.
  • Spread icing on cooled cupcakes, or create swirls, as in our photo, using a piping bag with a decorative tip.

Nutrition (per serving)

  • Calories
  • 337,
  • Protein
  • 4 g,
  • Carbohydrates
  • 40 g,
  • Fat
  • 20 g,
  • Fibre
  • 3 g,
  • Sodium
  • 98 mg.
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