Chocolate Zucchini Cupcakes

Today was boys baking day! We made Chocolate Zucchini Cupcakes from the bounty of summer squash. They turned out yummy. Moist and flavorful.

These cupcakes are a great way to use zucchini. I love what one website said: "You have to understand, summer squash are sensitive and passive-aggressive. While they might be pert and vibrant when they first make the jump into your basket, it is all downhill from there as they wait impatiently to be turned into something spectacular. As the hours pass, they sullenly pout and begin the slowly but steady decline into a flaccid, rubbery incarnation of their former self. Use them quickly, because as they sit there on your counter - mark my word, they are judging you."




Below is the recipe. Note: I used unrefined coconut oil in place of vegetable oil. This adds a layer of richness, moisture, flavor as well as a health benefit that you wouldn't get otherwise. If it is scented, a hint of coconut will hit your nose before you take a bite, and permeates your house as these bake.

The batter is a deep dark brown. These are very chocolate and rich. Next time I am cutting back slightly on the amount of cocoa.
Chocolate Zucchini Cupcakes
1 ½ c brown sugar
¼ c. melted butter
¾ c. vegetable oil
3 eggs
1 tsp vanilla
½ c. buttermilk
2 c. grated zucchini
1 c. chocolate chips
2 c. unbleached flour
1 c. cocoa, sifted
½ tsp salt
2 tsp baking soda
1 tsp allspice
1 ½ tsp cinnamon

Preheat oven to 350. Lightly grease muffin pans and line with muffin cups. In med bowl, mix together the sugar, butter and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips. In separate bowl, mix together dry ingred. Add the liquid ingred and mix until well combined. Spoon batter into muffin pans. Bake in the center of the oven for 15-18 minutes. DON'T OVERBAKE! Cool on wire rack. Yield: 24 standard cupcakes.