Chocolate and Zucchini Cupcakes

The zucchini ready to be made kid acceptable

The zucchini ready to be made kid acceptable

It is zucchini time of year again. While zucchini and squash can give you vitamin A, vitamin C potassium and folate just to list a few health benifits, my kids won’t yet eat it as a vegetable. So it often gets grated and included in meat balls, pasta sauce and now as a cupcake.

We made a batch of these cakes yesterday and put some in the freezer, getting prepared for the kinder lunchbox that starts next week! Recipe was inspired by the one found here but with a few changes to reduce the number of bowls used.

125g unsalted butter
1 cup brown sugar
1tsp vanilla
3 eggs
2tbs strong cooled coffee or 1tsp instant coffee powder
2 cups plain flour
1 tsp baking powder
1/2 cup cocoa powder
pinch salt
2 cups grated zucchini, approx 1 large zucchini (use fine grate and squeeze a bit before adding)
1 cup sultanas

Cream butter and sugar.
Add vanilla then eggs one at a time (add a little flour if mixture splits).
Add flour, baking powder, salt, cocoa and coffee and mix well.
Fold in zucchini and sultanas.
Place into patty pans and cook at 180°C for approx 15mins (varies depending on pan size)

I found they made a fudgy moist cake, with hopefully a tiny bit more nutrition than a standard cup cake!

The finished cakes, hardly a zuccini sliver in sight!

The finished cakes, hardly a zuccini sliver in sight!

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