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Chocolate zucchini cake| A green holiday cupcake

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Sugar Bowl Mix: Chocolate zucchini cake| A green holiday cupcake

Sunday, December 5, 2010

Chocolate zucchini cake| A green holiday cupcake

I love zucchini. It's such a versatile vegetable. I add it to many things like omelettes, muffins, veggie stir-fries and I've even put it in meatloaf. But it also works well in breads, cakes and yup, chocolate cupcakes. All its fiber, its mild flavor and moisture content make it a healthy and subtle addition to chocolate cake. 

Whip some of these devil's food chocolate cupcakes up for the holidays and feel good about getting some veggies at the same time. And green veggies to boot - perfect for the holiday season!

I adapted this recipe from The Classic Zucchini Cookbook by Ralston, Jordan and Chesman. My version has three kinds of chocolate, I omit the oil and I frost them with cream cheese frosting.

A few green sprinkles and there you have it:  A green holiday cupcake. Yum. 

4 ounces dark chocolate, coarsely chopped (I use 72% cocoa)
1/2 cup butter (1 stick)
1 1/4 cup sifted cake flour
1/4 cup natural unsweetend cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup buttermilk
1 1/2 cups grated zucchini (about 2 medium zucchinis)
1/2 cup chocolate chips


Melt the chocolate in a double boiler or in the microwave for 3 minutes on 50% power. Set aside to cool slightly.

Sift the flour, cocoa, baking powder, baking soda, and salt into a bowl.

Cream the butter and the sugar until light and fluffy. Add the eggs one at a time, beating each one well. Add the vanilla.

Add the flour and cocoa mixture.

Add the buttermilk, beating until well combined.

Beat in the cooled melted chocolate, then the zucchini and finally the chocolate chips.

Pour the batter into 12 cupcake liners.

Bake at 350 degrees for 15 minutes or until a toothpick inserted comes out clean.

Remove from the oven and let cool before frosting. 

Vanilla Cream Cheese Frosting
1 8 ounce package cream cheese
1/2 cup butter (1 stick)
1 teaspoon vanilla
1 pound confectioner's sugar
green sprinkles

Combine the cream cheese with the butter and the vanilla in a mixing bowl and beat until smooth. Gradually add the sugar while beating.  
 Frost the cupcakes and decorate with green sprinkles.


The recipe to print can be found here.

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