Double Chocolate Zucchini Cupcakes
- 2 whole Eggs
- 1/3 cups Nonfat Plain Yogurt
- 1/3 cups Canola Oil
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 3/4 cups Whole Wheat Pastry Flour
- 3/4 cups All-purpose Flour
- 1/3 cups Unsweetened Cocoa Powder
- 1/2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1-1/2 cup Coarsely Grated Zucchini (for 1 1/2 Cups You'll Need About 2 Medium), Unpeeled Is Fine
- 1/2 cups Bittersweet Or Semi-sweet Chocolate Chips
- Optional For Garnish: Confectioners' Sugar Or Frosting
- Preheat oven to 300 F. Line 14 regular-size muffin tins or 36 mini muffin tins with paper liners or generously grease with oil or butter.
- In a large bowl, beat the eggs until foamy and light yellow, a minute or so. Add the yogurt, canola oil, sugar, and vanilla and beat again until one even color and consistency, another minute. Set aside. You can also do this with a whisk and a little elbow grease.
- In a medium bowl, combine the whole-wheat pastry flour, all-purpose flour, cocoa powder, cinnamon, baking soda, and salt. Stir well with a fork to blend all the ingredients.
- Add the dry ingredients to the wet and use a rubber spatula to gently combine the two just until evenly mixed together.
- Be sure to squeeze the zucchini firmly in your hand or press down in a colander to release excess liquid before measuring it. Add zucchini and chocolate chips to the batter. Stir gently until just combined.
- For full-size cupcakes, fill each tin with 1/4 cup of batter. For mini cupcakes, figure about 1 1/2 tablespoons of batter each (although this can vary depending on the size of your muffin tins).
- Put into the oven and bake until a toothpick inserted into the center comes out clean, 25 to 28 minutes for full-size cupcakes, closer to 20 minutes for minis.
- Remove from oven and leave on the counter in the pan until completely cool. Finish with a light dusting of confectioners' sugar or your favorite chocolate frosting.
- Will keep up to 4 days in the fridge or wrapped well, will freeze for up to 1 month.
- Makes 36 mini or 14 regular cupcakes.
eggs, yogurt, canola oil, sugar, vanilla, whole wheat pastry flour, allpurpose, cocoa, ground cinnamon, baking soda, salt, zucchini, bittersweet or, sugar
Taken from tastykitchen.com/recipes/desserts/double-chocolate-zucchini-cupcakes/ (may not work)