For those of you who are wondering .. oh noo .. not another zucchini recipe .. let me tell you that you will not even know the presence of zucchini in this cake. I also assure you that I just have a few zucchini recipes in drafts (yes!!) and then we will be done for this season until Rachel plants zucchini in her garden next summer . Although I do have plans to have my garden next year, I am very sure I will not be planting zucchini since that takes up the whole garden. Been there and will not repeat . Check here for other zucchini recipes.

I was initially surprised when my friend Rachel talked about zucchini cake. I have heard of zucchini bread, but not cake. So, I took the recipe from her along with fresh zucchinis from her garden and set about making them. I was also looking for other recipes to use the muffin cups given by my friend Lacey and this seemed to be a nice occasion. The cake got transformed into cupcakes and the frosting that I had frozen after the big red velvet cake making session provided relief to people at home with a much sweeter tooth.

After the cake making session that went like a breeze, came the hard part of keeping my 4 year old away from the sprinkles. Finally, all went well and we enjoyed the cupcakes. Off to the recipe.

Zucchini Chocolate Cupcakes

By Vardhini, September 25, 2012

Chocolate cupcakes with zucchini and nuts.

• Total Time: 45 minutes
• Prep Time: 25 minutes
• Cook time: 20 minutes
• Yield: 10 cupcakes

Ingredients:

• sugar - 3/4 cup
• butter - 1/4 cup - (1/2 stick is 1/4 cup)
• egg whites - 2
• oil - 1/4 cup
• vanilla extract - 1.5 tsp
• cake flour - 1 cup
• cocoa powder - 2 tbsp
• baking soda - 1 tsp
• baking powder - 1/2 tsp
• cinnamon - 1/4 tsp
• zucchini - 1 cup - shredded
• walnuts - 1/4 cup
• flax meal - 1 tsp
• chocolate chips - Mini variety (optional - for sprinkling)

Instructions:

Beat butter and sugar in a bowl. Add egg whites and mix well.

Add oil and vanilla extract and mix well.

For dry ingredients, take cake flour, cocoa, baking soda, baking powder and cinnamon powder. Mix well and add to the wet ingredients.

Add zucchini, walnut and flax. Mix and pour in muffin cups. Fill the cups about 3/4th each.

Bake in a preheated 350F oven for 20 minutes.

My Notes

1. The cakes were not that sweet and the frosting compensated for it.
2. You can also bake in a cake pan instead of muffin liners. Use 8 inch or 9 inch cake pan.

Pictorial

Yummy cake with frosting.

Enjoy!

Bake Fest #11 hosted by Archana.

Linking to Dish it out hosted by MyHomeMantra