My computer was in surgery this weekend due to a malfunctioning hard drive, so I had some time to bake. I am writing an article for the next issue of Mommy Magazine about gluten-free options for children, and this recipe for chocolate zucchini cupcakes from Heidi Swanson’s 101cookbooks.com seemed like a great fit for the article. I adjusted it a bit to make it gluten free and a little less sweet (although Heidi doesn’t oversweeten recipes).
Now, the word “zucchini” in a cupcake recipe might make your brow wrinkle in confusion – and possibly disgust – but don’t worry, these cupcakes do not taste like veggies. In fact, the zucchini keeps them moist… and adds a bit of chewy texture as well.
Of course, the main ingredients are:
Here’s the recipe:
Makes 12 muffin-sized cupcakes
- 1 cup brown sugar
- ¼ cup melted butter
- ¾ cup vegetable oil (Heidi uses unrefined, scented, all-natural coconut oil – I would, too, but I didn’t have it)
- 3 eggs
- 1 tsp vanilla
- ½ cup low-fat buttermilk
- 2 cups grated zucchini
- 1 cup chocolate chips (I used semi-sweet)
- 2 cups oat flour (or spelt)
- 1 cup cocoa, sifted
- ½ tsp salt
- 2 tsp baking soda
- 1 tsp allspice
- 1 ½ tsp cinnamon
Preheat the oven to 350 degrees F. Lightly grease a muffin pan, and line with muffin cups (I didn’t have muffin cups, so I just sifted some oat flour on the greased pan). In a medium 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 a separate bowl, mix together all of the dry ingredients. Add the liquid ingredients, and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 30-35 minutes. Cool on a wire rack. Heidi’s note: “Don’t overcook them, or you will lose all the moist goodness – You want them to look almost done in the oven; they will continue to cook for a few minutes after you pull them from the oven from the residual heat.”
EPC note: These are dense cupcakes and very, very chocolatey. As Heidi says, “the chocolate factor here is high.” If you want a cakey, flaky treat, this isn’t it. These are thick morsels of chocolate-chip-and-cocoa-powder yumminess, but be prepared with a glass of water.
I hope you enjoy them!