Chocolate Zucchini Cupcakes

1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) apple sauce
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk (i make sour milk using 1/2 cup milk and a tbsp vinegar)
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon

Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.

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 35 minutes.

Yields 9 large cupcakes or 20 standard cupcakes.

One thought on “Chocolate Zucchini Cupcakes”

  1. what’s with all this metric? you going anglo on me?

    yours turned out much better than mine. mine were too dry. this is what happens when you deviate too much!

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