I recently made these cupcakes for my son’s 18-month birthday and they were a big hit! Although Reece had no idea the cupcakes contained a hidden vegetable, I did have to hide the shredded zucchini from my husband while I was baking.
I was a little worried he’d figure out my zucchini secret when he ate the cupcake, but the only words that came out of his mouth were, “Wow, these are delicious.” When I told him about the ‘little surprise’ inside, he was shocked. Not only are these a decadent dessert, you also get a serving of veggies per each cupcake—what’s not to like?
– 1/2 cup butter or margarine, softened – 1/2 cup vegetable oil – 1 1/4 cups sugar – ½ cup brown sugar – 2 egg – 1/2 cup milk – 1 teaspoon vanilla extract – 2 1/2 cups all-purpose flour – 1/4 cup baking cocoa – 1 teaspoon baking soda – 1/2 teaspoon salt – 2 medium sized zucchinis (about 2 cups) – 1/2 cup semisweet chocolate chip – cinnamon to sprinkle on top of cupcakes before baking
– 8 tablespoons butter, room temperature – 4 ½ cups confectioners’ sugar – 3-4 tablespoons milk – 1 teaspoon vanilla extract – 1 teaspoon cinnamon – 1 cup semisweet chocolate chip
Step 1. Wash and peel zucchini with a vegetable peeler. Use a cheese grater to shred the zucchini until you have about two cups. Set aside. Step 2. In a mixer, cream the butter, sugar and oil together. Add the eggs, milk and vanilla and mix well.
Step 3. In a separate bowl, mix together flour, cocoa, salt and baking soda. Add to the creamed mixture a little at a time until well combined. Step 4. Stir in zucchini and chocolate chips; mix well. Step 5. Line muffin pan with cupcake papers and fill two thirds full.