Chocolate zucchini cake - cupcakes

More sharing options

Share on Twitter

5 of 5 (1)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 91.3

Total Fat: 1.1 g
Cholesterol: 17.9 mg
Sodium: 56.8 mg
Total Carbs: 21.1 g
Dietary Fiber: 2.4 g
Protein: 2.3 g

View full nutritional breakdown of Chocolate zucchini cake - cupcakes calories by ingredient

Introduction

I got this from a blog: Yammies Noshery, they're delicious! I got this from a blog: Yammies Noshery, they're delicious!

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 12

Ingredients

2/3 cup whole wheat flour

3/4 cup brown sugar

1 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cocoa powder

2/3 cup applesauce

1 egg, lightly beaten

1 teaspoon vanilla

1 cup shredded zucchini (carrots would also work)

Tips

I make 1/2 of it into minis, and the rest into regular cupcakes, it makes 24 minis (31 calories apiece!) and 6 regular sized cupcakes. My kids LOVE them, they've never seen me make them though! I grate the zucchini with the finer grater, not the bigger one.
The blog also has peanut butter frosting but we just eat them unfrosted, they are very moist.

Directions

Preheat oven to 375º. Line a muffin tin with paper baking cups, or spray with non-stick spray or wipe with olive oil.
Combine the flours, sugar, baking soda, baking powder, cinnamon, cocoa powder, and salt. Add the applesauce, egg, vanilla, and zucchini and mix with a spoon just until combined.
Divide the batter into the baking cups and bake for about 20 minutes (10 minutes for minis) or until a toothpick inserted in the the middle of one comes out clean.

Serving Size: Makes 12 regular sized cupcakes