What better way to celebrate a late July birthday than with fresh from the oven/garden chocolate zucchini cupcakes! Because I knew I was catering to LOTS of kids, I made this cake with (gasp) processed, granulated sugar! The next day, I learned from Nita from the Cedar Falls farmer’s market that you can get raw sugar locally (at Roots Market in Cedar Falls for those Cedar Vallians) and also use other sweeteners such as sorgum, molasses and agave as a sugar substitute. But, the point here is that one of the primary ingredients in this cake was zucchini grown and nurtured by our neighbors, Kristin and Jesse. And, incidentally, the eggs and milk also came from local producers.
Here’s the recipe, which combines the Hershey’s Perfectly Chocolate Cake recipe with some of my own modifications and, zucchini, of course!
Birthday Chocolate Zucchini Cupcakes
2 cups sugar
2 1/2 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3 cups grated zucchini
1. Heat oven to 350°F. Line muffin tins with cake papers.
2. Combine all dry ingredients
3. With a mixer, beat together the oil and the sugar until well combined. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel and zucchini.
4. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
5. Bake 17 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Butter Cream Frosting
I used this recipe from Wilton.