Triple Chocolate Zucchini Cupcakes - total time 50 minutes

One of my friends made this awesome chocolate cake from zucchini and I remember being so surprised that something so sweet could have three cups of zucchini in it.  Seriously!  That's a lot of zucchini to be in a cake!  That was... like... seven years ago.  Now I find myself with more zucchini than I want zucchini bread and I thought back to that cake.

This cake is a bit different... it is triple chocolate cake with three cups of zucchini.  :)  The zucchini makes the cake really moist and you really can't taste it (there was a little bit of a shredded texture, so if you're worried, just shred the zucchini extra fine).  But don't tell people they are eating vegetables in their dessert.  It seems a lot of people avoid vegetables altogether sometimes.  So just leave it at "tripe chocolate cake" and everyone will be happy!


.5 cup butter
.5 cup olive oil
1.5 cup sugar
1 tbsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp baking soda
1 egg
.5 cup yogurt
2 cups flour
.5 cup cocoa powder
1 VIA
3 cups zucchini, shredded
1 cup chocolate chips

1.  Preheat oven to 350 degrees.  Beat butter in your mixer until nice and whipped.  Add sugar, olive oil, and vanilla and combine well.
2.  Add egg, baking soda, and baking powder and blend together.  Next alternative between adding a scoop of yogurt and a bigger scoop of flour until it is all combined.  Add the cocoa powder and VIA.  The dough should feel a bit sticky and resemble (chocolate) bread dough.  Add the zucchini and lastly the chocolate chips.
3.  Scoop into lined muffin pan.  Bake for 30 minutes.
4.  While the cakes are in the oven, in a double boiler heat up a cup of chocolate with half cup of room temperature cream for ganache to top the cakes.  Whisk together and remove from heat.
5.  Remove cakes from oven, poke holes in cakes with toothpick, and cover with ganache.  The ganache will sink into the holes making it super moist and chocolaty. 

    

  

   

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