It’s nothing new that Christine is absolutely obsessed with zucchini and making recipes healthier by utilizing zucchini. The local markets are almost done with those huge zucchinis, but we stocked up on a few these past weeks and I was dying to make desserts. Desserts from zucchini? Yes, this is actually possible and you won’t even know you added it! Actually play the ultimate test, make this recipe, take them to your next party, gathering, or work lunch and just say they are chocolate cupcakes. You don’t have to let the cat out of the bag that you made something healthy that tastes good and may have a cup of zucchini inside! Let your friends dig in, rave about how moist they are, and then if you want to, let them know what you did! They will literally be amazed and want the secret! If you are trying to implement healthier alternatives into your lifestyle, that is fabulous! Does that mean you can never have a brownie or a cupcake? Absolutely not!! Just make smarter choices!
These Chocolate Zucchini Cupcakes are the way to do just that and with added zucchini you will keep them moist and delicious!
Ingredients (Yields 12 cupcakes)
Cocoa Powder: 1/2 cup
Flour: 2/3 cup
Brown Sugar: 3/4 cup
Baking Powder: 3/4 teaspoon
Baking Soda: 1 teaspoon
Cinnamon: 1/4 teaspoon
Zucchini: 1 cup, shredded
Vanilla Extract: 1 teaspoon
Applesauce: 2/3 cup
Preheat your oven to 375. You will first want to peel your zucchini, grate it, and then letter it sit in a colander with a few shakes of salt to remove some of the excess water. You can do the same process a few different ways, just like when I made Parmesan Zucchini Pasta. Have no fear, there will always be some moisture in the zucchini, but that will just make your cupcakes even more moist! Then take a medium sized bowl and mix your flour, cocoa powder, baking soda, baking powder, cinnamon, and brown sugar in one bowl with a spoon. Then you can add your wet ingredients and combine until smooth. Fold the zucchini in and you will start to forget you even added that pesky vegetable!
Add your batter evenly to 12 cupcake liners. Bake for about 20 minutes or until a toothpick can be removed cleanly from the center of your chocolate cupcakes! Let them cool before you add your yummy frosting! You won’t even be able to tell there is zucchini in them! You might just surprise yourself!
Are these cupcakes too good to be true you ask? Actually they may be. Without any frosting the land at just over 100 calories!! A cupcake that is only 105 calories is a good cupcake any day of the week for me. I made a homemade Chocolate Peanut Butter frosting to add an extra 50 calories, but sometimes you just need a little frosting to make your day a little happier! If you want that frosting recipe you can check back in a few days for the second installment of my zucchini adventures where I show you how to make brownies! Yes, zucchini can be hidden inside of brownies too!!
Remember, these cupcakes not only are good to taste, but they’re good for your waist! We all can use some healthier alternatives in our lives and if we can keep our favorite treats still in our nutritional plan why not? These cupcakes are not made from a box, do not have all those added preservatives, so keep eat them within two days or keep them in the refrigerator to last a little longer. The fact that you can’t leave these on the counter for a week is actually a good thing!! That means there are fresher ingredients and less preservatives that you are putting in your body!
Unwrap some goodness and see if you can stop at just one! The good thing about this recipe is, you don’t have to feel guilty if you eat two! I made this recipe to only make 12 to give me a little less temptation especially if I wanted to share these. I shared these with a few ladies and they were hooked! I think I got their stamp of approval 🙂
Want more zucchini recipes? Check out a few other ways you can get your veggies!