Archive for August, 2012

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Okay, if your garden’s not going crazy with zucchini yet, it will be soon. It’s zucchini season! And most of us harvest so many zucs that it’s hard to find recipes for them all. This is a great recipe for making ahead. You can either whip up the batter to freeze-ahead (just place in plastic baggies and thaw batter when ready to use) or you can also freeze the cupcakes themselves after baking. Either one of these methods makes for an easy and nutrient rich cupcake.

Aunt Jennifer’s Chocolate Zucchini Cupcakes

Ingredients:

1 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups unbleached white flour

¾ cup baking cocoa (sweetened)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup plain non-fat greek yogurt

2 grated zucchinis

2 grated med. carrots (optional)

Method:

Chocolate frosting of choice (I use melted chocolate chips in the microwave and mix in heavy whipping cream for my ganache.)

Preheat oven to 350n degrees. Line 24 muffin tin with liners.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.

Combine the flour, cocoa, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the yogurt, beating well after each addition. Fold in the zucchini and carrots.

Fill the paper lined muffin cups 2/3 full. A large scoop works well for this as batter is thick. Bake at 350 for 20-25 min or until a toothpick inserted near the center comes out clean. Cool completely. Frost as desired. Makes 24 cupcakes

*Note: You could also use sour cream in place of the yogurt. You could also use 2 cups grated zucchini and no carrots, if desired.

Another great zucchini recipe to try: Zucchini Crab Cakes

Note: To freeze-ahead the zucchini crab cakes, salt the grated zucchini and squeeze out all the water with a paper towel before forming them into patties. Freeze patties in-between waxed paper and place in plastic ziploc bags.

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