Chocolate Zucchini Cupcakes

Monica Puri Bangia

cover of the KIWI Fall 2022 issue

Ingredients


Makes 18 servings

2 cups white whole wheat flour

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 teaspoon baking soda

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

Directions

Preheat the oven to 350 degrees.

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

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.

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

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.

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.

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

Per Serving:


Calories: 321

Carbohydrates: 44 g

Fat: 15 g

Protein: 4 g

Fiber: 3 g

Active Time:

20 minutes

Total Time:

1 hour, 30 minutes