Seems a lot of you are already in the “Fall” Baking Mood, so we thought we would share one of our favorites with you! Enjoy this tasty treat!
• Nonstick cooking spray (optional)
• 2 cups shredded zucchini (about 8 oz.)
• 3 eggs
• 2 cups granulated sugar
• 3/4 cup cooking oil
• 2 tsp. vanilla
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. baking powder
• 3/4 cup milk chocolate pieces (optional)
• 1 recipe Peanut Butter Frosting
Preheat oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with double or single layer of paper bake cups or lightly coat with nonstick cooking spray; set aside.
In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined. Spoon batter into prepared pans, filling cups about half full. Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire racks for 5 minutes. Remove from cups. Cool completely on racks. Frost with Peanut Butter Frosting.
Makes: 24 cupcakes
Peanut Butter Frosting: In a medium mixing bowl beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually add 1-1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until frosting reaches desired consistency. Makes about 1-1/2cups.
Test Kitchen Tip: If you only have 12 muffin cups, cover and refrigerate half of the batter while the first batch bakes.
• Calories263, Total Fat (g)13, Saturated Fat (g)4, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)4, Cholesterol (mg)33, Sodium (mg)207, Carbohydrate (g)35, Total Sugar (g)25, Fiber (g)1, Protein (g)4, Vitamin C (DV%)3, Calcium (DV%)1, Iron (DV%)6, Percent Daily Values are based on a 2,000 calorie diet