Wednesday, August 5, 2009

Chocolatey, Chocolate Chip Zucchini Cupcakes

It’s been a while since I last posted anything here. And really, I have no excuse except that I’m trying to lose weight. Sometimes I wonder why I didn’t start a Fitness blog! Maybe that’s to come. Anyway, we have a great abundance of Zucchini this year, so I’ve been on a quest to find ways to get my kids to eat it. To be totally honest, I didn’t like zucchini when I was young either. But now I really quite enjoy it. I made a casserole the other night and loaded it with zucchini, and the kids gobbled it up. They LOVED it!
Well, today I got creative with the Zucchini again. This time around I decided to try some Chocolatey, Chocolate Chip Zucchini Cupcakes. They turned out Really good. And they taste so DELICIOUS!
For those of you who also have a great abundance of Zucchini, here is the recipe for you to try.

Chocolate, Chocolate Chip Zucchini Cupcakes


1-1/4 cups butter, softened

1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots (I just substituted another cup of zucchini)
Chocolate Chips

1 Directions:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini, carrots, and chocolate chips.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 21 cupcakes.

I frosted my cupcakes with a chocolate fudge frosting that I like to make. Here is that recipe....

Chocolate Fudge Frosting
1 stick butter
6 tablespoons milk
4 tablespoons cocoa
3 cups powdered sugar
1 teaspoon vanilla

Bring to boil butter, milk, and cocoa. Add powdered sugar and vanilla. Beat well and spread on warm cupcakes.

Next I grated a little chocolate to top it off. I hope you give these a try, and enjoy them as much as we did!


Emmy said...

Wow, "healthy" cupcakes! I am all for it

Amy B. said... can you post the casserole recipe? anything to get the kids to eat vegi's right?

Rob and Jill said...

I was just going to ask for the casserole recipe too. I'm bring in an arm load of zucchini every day, and need more ways to get the kids to eat it. Sounds way yummy.

The Wino said...

I have to say, I LOVE zucchini in evey way! And these cupcakes look awesome! I think even my anti-vegitable boyfriend would eat these!

the hasties said...

Thanks for the recipe, Dawna brought alot of zucchini home the other day and I think I will try it out

Linnea said...

I love your blog and I would TOTALLY support a fitness blog--you should just do both blogs :)

Cat J B said...

I'll be bookmarking this one, I had an over abundance of zucchini last year that I didn't know what to do with, as I don't really like it....why did I plant it? Now I know......cupcakes!

Anthony Sepe said...

First, as a Dietitian, I must say that I am proud of you for trying to lose weight. It is difficult to bet started, but once you are on track, you will be fine and feel so much better. I used to work for Weight Watcher's and teach their programs, and am a big proponent for their programs. Best of luck.

As for the chocolatey cupcakes, again, congratulations for making them healthy. You can also mash-up cauliflower and mix it in with the mashed potatoes and the children will not realize the difference, which is another way to get the veggies into them.
Keep up the good work.

caryn said...

brilliant!!!! i love working healthy into delicious!!! thanks for sharing!

{kiss my spatula} said...

healthy cupcakes??? count me in!!! :)