Chocolate Zucchini Cupcakes

INGREDIENTS

• 1½ cups all-purpose flour 180 grams
• ¾ cup granulated sugar 150 grams
• ¼ cup unsweetened cocoa powder 21 grams
• 1 teaspoon baking soda 6 grams
• ½ teaspoon kosher salt
• 2 zucchini peeled and shredded, about 1 cup
• ⅓ cup unsalted butter 75 grams (⅔ stick)
• ⅔ cup milk 151 grams
• 1 large egg 50 grams
• 2 teaspoons pure vanilla extract 8 grams
• Chocolate Cream Cheese Frosting see recipe

EQUIPMENT

• Kitchen Scale (optional)
• Cupcake Tin
• Stand Mixer

Instructions:

1. Preheat the oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt and stir together. Set the bowl aside.1½ cups all-purpose flour,¾ cup granulated sugar,¼ cup unsweetened cocoa powder,1 teaspoon baking soda,½ teaspoon kosher salt
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the zucchini, butter, milk, egg, and vanilla. Mix at low-to-medium speed until all ingredients begin to combine together.2 zucchini,⅓ cup unsalted butter,⅔ cup milk,1 large egg,2 teaspoons pure vanilla extract
4. Add in the dry ingredients to the wet and continue mixing until it becomes a creamy batter.
5. Evenly fill the prepared liners, filling until they are about ⅔ full. Bake for 20-25 minutes, using a toothpick, insert into the cupcake to test if they are baked. (Toothpick will come out clean)
6. Remove from the oven and cool on a cooling rack or counter.
7. Frost with your favorite frosting (we love this Chocolate Cream Cheese Frosting Recipe) and serve!Chocolate Cream Cheese Frosting

NOTES

• Shred the zucchini. If you don’t want your cupcakes to have clumps of zucchini, make sure you fully shred them using a grater.
• Put cupcakes in the fridge to cool faster. I find it easier to spread the frosting if the cupcakes are colder. Put them in the fridge or freezer to speed up the process. 
• Blend ingredients thoroughly. Make sure all your ingredients are blended thoroughly without any lumps to ensure the best tasting cupcakes.

Storage: Store unfrosted zucchini cupcakes in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 6 months. Store frosted zucchini cupcakes in an airtight container in the refrigerator for up to 3 days.