Chocolate Zucchini Cupcake


What do you do when you have too much zucchini in your fridge? Chocolate cake! Wow was I surprised, it tasted just like a soft moist chocolate cake. You can’t even taste or see the zucchini at all. What a great way to add vegetables in your diet, especially for picky eaters.

2 cups all-purpose flour
1 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1/2 cups grapeseed oil
1 cup apple sauce
3 cups zucchini, grated

1/2 cup butter, softened
1/4 cup vegan shortening, softned
1 Tbs vanilla extract
pinch of salt
almond milk
icing sugar

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. In a separate bowl, mix the eggs, apple sauce and oil together. Add the wet and dry ingredients together, mix well. Fold in the zucchini until evenly distributed. Pour into the cupcake liners

Bake for 25 minutes in the preheated oven, until a toothpick inserted into the centre comes out clean. Cool cake completely before frosting with your favourite frosting.

Whip the softened butter, shortening, icing sugar, salt, splash vanilla extract, splash of milk together. I did not record the measurements for the icing sugar, or milk. I simply added ingredients until I got the right consistency and sweetness. If it’s too soft, add more icing sugar, if it’s to stiff, add more milk. I used this as my base icing to make peanut butter and lemon icing.

Add zest from 2 lemons + juice from 1 small lemon. Mix with the base icing until smooth. You may need to add more icing sugar if it becomes too soft from the lemon juice.

Peanut Butter
Mix 1/2 cup of smooth peanut butter with the base icing above.


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