In our latest issue:

 10-minute recipes, tech toys for mom & dad, and a sugar detox plan.  See more >
KIWI magazine

Who says Valentine's Day desserts have to be decadent? This delicious treat is made with wholesome, good-for-you ingredients.


Active time: 20 minutes

Total time: 1 hour, 30 minutes


2 cups white whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 tablespoons unsweetened natural cocoa powder

1 cup extra-light olive oil

2 cups turbinado sugar

3 large eggs

2 teaspoons vanilla extract, divided

2 cups grated zucchini

3/4 cup dark chocolate, chopped

1/2 cup heavy cream

8 ounces dark chocolate (at least 50 percent cacao) or semisweet chocolate chips



1. Preheat the oven to 350 degrees.

2. Sift flour, baking soda, salt, cinnamon, and cocoa into a small mixing bowl. Set aside.

3. Use an electric mixer fitted with the paddle attachment to cream the olive oil and sugar until smooth. Add the eggs, one at a time, beating for about a minute between each addition. Mix in 1 teaspoon of the vanilla.

4. Add the zucchini and chocolate and mix well. Add the dry ingredients in three batches.

5. Line muffin cups with paper, then scoop a quarter cup of batter into each. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan.

6. While the cupcakes cool, make the ganache. Cook the cream, chocolate, and vanilla in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

7. Dip the top of each cooled cupcake in the ganache; allow 15 minutes to set.

Makes 18 cupcakes

Per cupcake: calories 321, fat 15 g, protein 4 g, carbohydrates 44 g, dietary fiber 3 g

© 2017 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy