Moist, tender, and not too sweet, this recipe for dark chocolate zucchini cupcakes is perfect for both snacks eaten plain and for celebrations with the addition of frosting.
Chocolate and zucchini are a match made in heaven, as far as I’m concerned.
I love the way that zucchini adds moisture to baked goods – which is easy to tell by my other recipes for Zucchini Lemon Bread, No Fail Zucchini Bread, and Zucchini Cinnamon Freezer Muffins, to name a few – and these dark chocolate zucchini cupcakes are no exception.
Of course we probably all hope that adding zucchini to breads and cakes adds a bit of nutritional value – and maybe they do, but hey, these are cupcakes after all!
I did try to make them as real-food healthy as possible by using less sugar and more cocoa powder than normal cupcakes in addition to using a healthy fat and 100% whole wheat pastry flour.
Because of these changes (subtle that no one notices, trust me), I think they make a good snack plain or with powdered sugar.
This recipe has been updated in 2019 and 2022 – it was originally published in November of 2012.
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