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You would never guess these tender, tasty cupcakes are made with whole-wheat flour and a cup and a half of zucchini. They stay low-cal if topped with a simple sprinkling of confectioners’ sugar. If you want to get a little more decadent, frost them with a chocolate buttercream. The recipe makes 36 mini cupcakes or 14 standard-sized cupcakes.
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 ¼ cup of batter. For mini cupcakes, figure about 1 ½ 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.
Perfect for a summer picnic.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!