Wednesday, July 14, 2010


Blech. We've been stuck in a hot/humid wave for about two weeks now. Not fun. And last night I decided to turn the oven on to make cupcakes. In my defense, I had a number of zucchinis from the garden sitting int the fridge wanting to be used. However, of the three (and one is HUGE) I only needed to use one of them. Here's what I made:

Chocolate Zucchini Cupcakes with Peanut Butter Frosting.
2 C shredded zucchini
3 eggs
2 C sugar
3/4 C cooking oil
2 tsp vanilla
2 C flour
2/3 C unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3/4 C milk chocolate chips (optional)

Preheat oven to 325 degrees
Stir together zucchini, eggs, sugar, oil, and vanilla.
Add flour, cocoa powder, baking soda, salt, baking powder and chips, stirring until combined.
Spoon batter into cupcake pan lined with paper liners.
Bake about 25 minutes
Frost with Peanut Butter Frosting
Yields 24

Peanut Butter Frosting
Beat 1/2 C peanut butter, 1/2 C softened butter, 1 Tblsp milk, and 1/2 tsp vanilla with electric mixer until smooth. Gradually add 1 1/2 Cups powdered sugar until spreading consistency is reached.

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