So zucchini….that vegetable that everyone seems to have an overabundance of almost every year. I didn’t plant any zucchini this year because I always plant too many and have zucchini just taking over everything. I try to give it away but people just go running in the other direction like I am trying to spread the plague.
One of our neighbors planted some this year and have been bringing us some, which is very nice of them!
So trying to come up with different recipes for zucchini is a real challenge because there are all kinds of zucchini whatever out there. But I thought I would make something with chocolate because who doesn’t love chocolate…right?
- 1 1/2 c. zucchini shredded
- 1 egg
- 3/4 c. buttermilk
- 1/4 c. oil
- 1 tsp. vanilla
- 3/4 c. sugar
- 3/4 c. all purpose flour
- 3/4 c. cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. mini chocolate chips
- 8 oz. cream cheese room temperature
- 4 TBS. butter room temperature
- 4 TBS. cocoa powder
- 3/4 c. powdered sugar
- 1 1/2 TBS. milk
Mix zucchini, egg, buttermilk, oil and vanilla in a large mixing bowl.
Combine sugar, flour, cocoa, baking soda, baking powder and salt in a medium mixing bowl.
Add to the zucchini mixture and stir just until moistened.
Gently stir in chocolate chips.
Line 12 muffin cups with paper liners.
Fill each cup 2/3 full with batter.
Bake 350 for 25 minutes or until a toothpick inserted in the middle comes out clean.
Remove cupcakes from muffin tin and cool completely before frosting.
Combine cream cheese and butter and beat at a medium speed until fluffy.
Add cocoa powder, powdered sugar and milk.
Beat again until nice and fluffy.
Frost cupcakes as desired.