Back in October I was invited to the house of my grandparents' friends in order for them to try and set me up with their grandson. We had dinner and a delicious dessert of chocolate zucchini cake. It was so surprisingly good that I asked the hostess for the recipe, which she kindly gave me.
I thought that putting the cake into cupcake form would make it both a little more fun and a lot less fuss to eat. So I did! And they are still delicious, days later. I'm pretty sure my roommates even ate more of them than I did.
Chocolate Zucchini Cupcakes
from Marilyn Hughes
1 cup brown sugar
½ cup white sugar
½ cup butter, softened but not completely melted
½ cup oil or applesauce I suggest applesauce. That's what I used and that's what Marilyn Hughes used.
1 tsp vanilla extract
½ cup sour milk (½ c milk and 1 ½ tsp vinegar or lemon) This was my first time using sour milk-- I was afraid we'd be able to taste the chunks of curdled milk, but we couldn't. If you're nervous about that, you could probably strain them out before you add the milk to the recipe.
2 ½ cups flour
½ tsp all spice
1 tsp cinnamon
2 tsp baking soda
¼ cup cocoa powder
2 cup grated zucchini
½ to 1 cup chocolate chips
1. Mix dry and wet ingredients together in separate bowls, then combine, adding the zucchini and chocolate chips last to the combined batter.
2. For cupcakes, bake in a muffin pan lined with muffin papers at 325 for about 40 minutes. For two round cakes, bake in greased round cake pans at 325 degrees Farenheit for 45-60 minutes.
I didn't put any frosting on because they didn't need any. If you're eating it as a round cake, it's good with some vanilla ice cream and/or chocolate syrup (or fudge syrup!)
Makes about 30 cupcakes or two round cakes.