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Chocolate Zucchini Cupcakes Recipe
July 27, 2005 | by Heidi | Filed under Baked Goods Recipes, Chocolate Recipes, Heidi's Favorites, Vegetarian Recipes
Rebar: Modern Food Cookbook, Page 207
Five reasons to make this Chocolate Zucchini Cupcake recipe:
- If, like me, you have a small mountain of summer squash in your kitchen - don't make the mistake of ignoring them. You have to understand, summer squash are sensitive and passive-aggresive. While they might be pert and vibrant when they first make the jump into your basket, it is all downhill from there as they wait impatiently to be turned into something spectacular. As the hours pass, they sullenly pout and begin the slowly but steady decline into a flacid, rubbery incarnation of their former self. Use them quickly, because as they sit there on your counter - mark my word, they are judging you.
- The chocolate. The chocolate factor here is high - an 8 on a scale of 10. The batter is a rich, deep, and dark ebony-brown and as if by some freak of nature - the chocolate chips are still melty and oozy two or three hours after the muffins come out of the oven.
- These muffins/cupcakes made me consider becoming a wrapper-chewer. Unlike Warren, who makes a habit of it, this is the first time I've really felt compelled to scrape the paper wrappers (of any muffin, cupcake, or baked good for that matter) clean with my teeth.
- The coconut factor. While the Rebar recipe calls for 3/4 cup of unspecified vegetable oil. I took this as an opportunity to use unrefined, fully-scented, coconut oil. It adds a layer of richness, moisture, and flavor that you wouldn't get otherwise. A hint of coconut scent will hits your nose before you take a bite, and permeates your house as these bake.
- So easy to make. I didn't even drag out the big electric Kitchen Aid mixer. Because the fats are liquid (or soft, in the case of the coconut oil), I didn't need the muscle power of the mighty mixer. It was refreshing to do everything by hand, with ease, the old-fashioned way.
A knock-out recipe from the Rebar Cookbook. I know this book can be hard to come by, but if you happen to come acros a copy, be sure to give it more than a glance.
Chocolate Zucchini Cupcake Recipe
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil)
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
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. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also - don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat).
Yields 9 large cupcakes or 20 standard cupcakes.
from Rebar: Modern Food Cookbook by Audrey Alsterburg & Wanda Urbanowicz (Big Ideas Publishing, 2001) - reprinted with permission
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Your Comments
Whitney said:Ok, this recipe has my name all over it. This is the first time that I've thought, I *have* to make that!
Since I frequently steam and then puree, freeze and store zucchini for Julian, I wonder if I could just use some of the frozen zucchini cubes that are in my fridge. Do you think there's a diff between shredded and pureed?
I really like your sight BUT it is so very light in printing I can barley read it. This is the only site like this. Is there something you can do to darken the printing?
sounds delicious - think i'll spend the evening baking - thank you!
Betty - I'm working on a few big updates right now for the site. As far as minor improvements go - some of the body copy will go darker, and there will be an easy way to print the recipes (as many of you have requested), so sit tight, it is on the horizon.
Miss Whitney. I shredded the zucchini on the biggest holes of my box grater. I suspect you could use the thawed zucchini from your cubes, but maybe use a bit less than the 2 cups (shredded) called for in the recipe...I think it will change the texture of the cake though because you won't have these big threads of moist, melty zucchini running through the crumb. It should still be good, just different. Report back if you do it this way. I'm curious. -h
I am SO making these... I'm sitting here salivating from the description. What kind of cocoa do you recommend for these, Heidi?
Oh, and um, what a small world that Whitney and I crossed paths in an past life, right?
Sandy said:I, too, have trouble reading the very small, light print and I'm looking forward to the change you mentioned. Until that happens I can only wish I had the recipe.
Fatemah,
I used the Droste dutch cocoa in the red box.
-h
As somebody who tasted the output of this recipe - I would say the only problem is the zucchini factor, both taste and texture. These are very good cupcakes, but the idea of mixing the two flavors is lost because I don't think there is enough zucchini. Perhaps it is the shredding technique used? I don't expect it to be like a zucchini bread, but somewhere in between.
Ha3rvey said:Betty and Sandy:
My monitor is slowly dying, so I can't read grey text on white very well at the moment, either. (waiting to catch a Dell 17" LCD with DVI on sale)
I used to turn up the contrast, but it's maxed out now. One solution (the one I use) is to copy the text and paste it into some word processor or text editor.
Heidi, I have *GOT* to try these.
After the peaches and cream pie.
And after the ginger cupcakes.
And after the spinach and mushroom quiche...
etc. etc. etc.
Hum this looks wonderful Heidi. The zucchinis must bring extra moisture as the carrots in a carrot cake.
I cant wait to try this one.
By the way i've just ordered your book from amazon : it looks amazing and all the reviews give you five stars. You must be proud of yourself girl...
Lve
Fanny
this recipe sounds wonderful, i'm off to the farm to get a zucchini or 2,3,4... thanks for this recipe
Heidi,
Thanks so much for turning me on to this cookbook. I received it 3 weeks ago. I don't have it in front of me, so I won't get the titles right, but I've made the "Basil salad dressing or vinaigrette" (best ever); the "Yam Quesadillas with Pepitas", a "Brown Rice Pilaf with mushrooms & Pecans"...and guess what I'm trying next?.... The muffins look fabulous. Everything I've tried from this book has been really impressive (and I'm not a vegetarian)..........by the way, I happen to like the gray type...v.
that's the "Rebar Cookbook" I'm referring to, above...v
Whitney - I've got some 8 ball squash that might work... I'll do the shredding.
Heidi - yum!
The perfect solution for all of that rapidly accumulating zucchini--I share your experience of the tacit glare of this particular vegetable. Mine seem to be accusatory as well . . .
Sounds like a great recipe!
For those of you having a hard time reading the gray text on white background, just place your mouse at the beginning of the text, click and drag to highlight it. The white text becomes a dark blue and makes it much easier to see. (hope that helps some)
Heidi, these sound spectacular. I especially love that the recipe calls for allspice and cinnamon in addition to all the usual chocolate cupcake ingredients. They must smell incredible--chocolatey, coconutty, warming, a bit spicy...
I finally tried these out over the weekend! Finally I had to say that there is zucchini in the cake, otherwise he would have eaten the whole thing! ;) I didn't have any buttermilk left, and instead of souring the milk with lemon juice, this time I used kefir. Worked pretty good.
Only one problem with my implementation; I was trying out baking in the microwave to save baking and heating up time. Also ended up trying out baking in different sizes of dishes. Some looked pretty funny at the end. Sure enough when hey also cooled down they tasted perfect.
Thanks for sharing!
These muffins look great...chocolate and these 'green wonders' certainly do make for a good combo...moist and delicious. Similiar to a cake recipe that I feature in my cookbook, like the idea of making muffins though, 1 SHOULD be enough right???
Continue to enjoy your wonderful site.
Cheers from Canada
Roy said:RE-the print If your using XP you can use the control button and press + This should help with the small print
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