What does a zucchini dream of as it lays under a green canopy of leaves, evading your notice as it grows to gargantuan proportions? It wants to be loved, of course. It wants to be made into somethin’ yummy! What could be more yummy than a tender, moist, chocolatey cupcake?
This recipe came from my dear friend, Jan, or as we like to call her, Jan-Bob. It is a very popular recipe during the time of year when moby-zucchinis lurk in every garden. You can use any size zucchini, but if it is very large, you may want to seed it first.
- 2 3/4 cups flour
- 4 TBSP cocoa
- 1 tsp baking soda
- 1 tsp salt
- 1 3/4 cups sugar
- 1/2 cup butter, softened
- 1/2 cup oil
- 2 eggs
- 1/2 cup sour milk (or 1/2 cup milk with 1/2 tsp lemon juice)
- 1 tsp vanilla
- 2 cups grated zucchini
- 1 bag chocolate chips
Preheat oven to 350F. Grease and flour a 9×13 cake pan or bundt pan, or line 24 cupcakes or 5 dozen mini-cupcakes.
Cream together sugar, butter, oil, eggs, milk, and vanilla until combined.
Add flour, cocoa, soda and salt. Beat 2 minutes.
Stir in grated zucchini and chocolate chips.
Pour into pan or divide between 24 cupcakes.
Bake 45-50 minutes for 9×13, 1 hour and 30 minutes for a bundt, 25 minutes for cupcakes, 15 minutes for mini-cupcakes. Or until center springs back when touched and a toothpick comes out with just a few moist crumbs attached.
Cool in pan(s) on rack(s). (Cool bundt until pan can be handled with bare hands. Remove from pan and cool completely on rack.) This cake is so rich it doesn’t need frosting. If you want, a light dusting of powdered sugar can pretty it up. The chocolate chips stay sort of melty if stored at room temperature.
I like to make cupcakes, because they are so nicely portioned and more portable than a slice of cake. It’s one of the yummier ways to eat zucchini–not exactly a health food, but more healthy than just plain cake. I’m not sure how long it will keep, and I’ve never frozen it (but I think it would freeze nicely), because it never lasts long around here!