Chocolate Zucchini Cupcakes Recipe

Sometimes breakfast on the go doesn’t have to be all bad. For the picky eaters we all know and love sometimes the best way to get them to eat their vegetables is to hide them in things we know they can’t resist. Baked goods in my house are here today and all gone by tomorrow type thing; so being able to sneak a few garden fresh items and some all natural substitutes for sugar into one of those tantalizing goodies makes me feel like I’m doing my part to keep their diet balanced, even if they don’t know it.

Now with that said…. sometimes you just want something sweet. Chocolate decadence without most of the guilt associated. The only thing I feel guilty about with this muffin is the dollop of store bought frosting I add to the top to transform this from a breakfast muffin or all day snack into the dessert I’ve been craving.

Either buttered or frosted this muffin brings a healthy snack to the table with the added bonus of being both chocolate and containing vegetables at the same time. Now thats a win win if you ask me. Give these tasty treats a try but leave out the vegetable details until after they’ve enjoyed them.

Chocolate Zucchini Cupcakes Recipe

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Serves: 6-10

Ingredients

• 1 and ¼ cups of softened butter
• ¾ cup sugar
• ¾ cup agave
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg
• 2-1/2 cups whole wheat pastry flour
• ¾ cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup plain yogurt
• 1 cup grated zucchini ( I prefer to puree mine)
• 1 cup grated carrots
• ½ cup miniature chocolate chips
• 1 can (16 ounces) chocolate frosting (optional)

Instructions

1. In a large bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in vanilla.
4. Combine the flour, baking cocoa, baking powder, baking soda, nutmeg and salt add to the creamed mixture alternately with yogurt, beating well after each addition.
5. Fold in zucchini and carrots.
6. Fill paper-lined muffin cups two-thirds full.
7. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. Frost cupcakes

Tip:

1. If you have eaters who are picky about texture you may want to remove the skin of the zucchini before grating or pureeing.

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