you’re welcome (a cupcake recipe).


this is the time where all our home gardens are offering up a plethora of zucchini right? and you’re thinking to yourself, now what can i do with this zucchini this time? we’ve already had zucchini tart, zucchini bread and muffins, zucchini pancakes…

i saw this chocolate and zucchini cupcake recipe on 101 cookbooks and knew i had to try it. unlike the recipe recommends, however, i didn’t use coconut oil (a small bottle cost a small fortune at the store), but i did follow all other directions. i liked the recipe, but others weren’t fans of the allspice and cinnamon taste with the chocolate so i adapted it a bit by omitting those spices. i also added flax seed and increased the liquid to make up for the dryness of the flax. this coupled with the zucchini makes it the moistest cupcake i’ve ever made. i’m going to go out on a limb here and say that  i think this is pretty much the perfect chocolate cupcake recipe. and i’ve also offered up my cream cheese frosting to top these babies.

and if you’re a mom there’s a certain satisfaction in knowing that you’re giving your kid veggies and flax in a cupcake, no? i tend to cackle a bit when i see kids gobbling them up. my own kid, however, isn’t such a huge fan of chocolate. i know, i know, i’m shaking my head too.

Chocolate Zucchini Cupcakes

1 ½ cups brown sugar

¼ cup melted butter

¾ cup vegetable oil

3 eggs

1 tsp. vanilla

¾ cup buttermilk

2 cups grated zucchini

1 cup chocolate chips

2 cups unbleached flour

½ cup crushed flax seed

1 cup cocoa, sifted

½ tsp. salt

2 tsp. baking soda

  1. Preheat oven to 350 degrees F. Line muffins pans with muffin cups.
  2. In a medium bowl mix together the sugar, butter, and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini, and chocolate chips.
  3. In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into muffin pans. Bake in the center of the oven for approximately 20 minutes, until a toothpick in the center comes out clean.


Cream Cheese Frosting

1 block cream cheese, softened

1 stick butter, softened

½-1 tsp. vanilla

2 cups sifted confectioners’ sugar

1. In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

 p.s. had to borrow the image from 101 cookbooks. my cupcakes eluded the camera while jumping in my mouth…



Filed under eat

2 responses to “you’re welcome (a cupcake recipe).

  1. miranda

    Yummy! Can’t wait to try YOURS! 🙂 I always mess something up, no matter what…

  2. lupe

    I can’t wait to try this recipe. They are the best cupcakes I’ve ever had, hands down! Thanks for bringing some over. The girls loved them, and didn’t even notice the veggies. Hahaha

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