CHOCOLATE & ZUCCHINI CUPCAKES
words & images by SARAH WISSINGER
PREP TIME: 20 minutes
COOK TIME: 15-20 minutes
MAKES: 24-26 cupcakes
INGREDIENTS:
(Vegan substitutes in parentheses):
• 2 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa
• 2 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. salt
• 2/3 cup vegetable oil
• 2 cup sugar
• 3 eggs (or 3/4 cup applesauce)
• 2 tsp. vanilla extract
• 2 heaping cups shredded zucchini
• 1/2 cup milk (or non-dairy milk)
• Powdered sugar for topping
INSTRUCTIONS:
1. Preheat oven to 350 degrees and line cupcake pans
with paper liners.
2. Combine flour, cocoa, baking powder, baking soda,
cinnamon, and salt in a large bowl. Set aside.
3. In another large bowl, beat together oil, sugar, eggs,
and vanilla with hand mixer. Stir in shredded zucchini.
4. Alternately stir in dry ingredients and milk. Once fully
combined, pour into cupcake pan, filling cups about 3/4
full.
5. Bake 15-20 minutes and let cool in pan 15 minutes.
Once cooled, sprinkle with a little powdered sugar and
enjoy!
64 | Holl & Lane, Issue 3