This is the time of year when zucchini is so abundant people are giving it away and are also getting creative on how to use it. Well, these cupcakes are delicious and you can’t even tell there’s zucchini in it. And chocolate with peanut butter is always a winner in my book. The original recipe is for a bundt cake but you can easily make cupcakes or a sheet cake in a 9″ x 13″ pan. It’s the best way to get your veggies in no matter what size or shape you decide to make.
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter (that’s 12 Tablespoons, or 1.5 sticks)
1 cup white granulated sugar
1 cup brown sugar
2 teaspoons vanilla
2 teaspoons grated orange peel
3 cups coarsely shredded zucchini (from about 1 pound of zucchini)
1/2 cup milk
1 cup chopped walnuts or pecans (I’ve never put nuts in)
1 stick butter, softened
1 cup creamy peanut butter
generous pinch of salt
1 teaspoon vanilla extract
1/3 cup milk
4 cups powdered sugar
What To Do
Preheat the oven to 350°F.
Sift together the flour, cocoa, baking powder, soda, salt, and cinnamon in a bowl. Set aside.
With a mixer, beat together the butter and the sugars until smooth. 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.
Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
Lightly spray cupcake pan or use cupcake liners. Fill each about 2/3 full (you may need to experiment with one or two first) and bake for about 14 minutes. Let cool for 5 minutes before taking out of the pan and place on cooling rack to completely cool before frosting.
Cream the butter, peanut butter, salt, and vanilla. Slowly add the powdered sugar 1 cup at a time alternating with the milk until you reach the desired consistency. Frost cupcakes and, as you seen in my picture, sprinkle with chocolate jimmies if you want to.
If you have tons of zucchini, you can shred it and freeze it for later. If you make this using frozen shredded zucchini, just defrost the zucchini and throw it in – juice and all.
For some reason, these cupcakes (or cake, if you decide to make it that way) taste even better the longer it sits so I recommend making it a couple days before you really want to eat it. I mean, it tastes good the same day but it’s super good after a day or two. I’m not sure why, but Matt & I both agree on this.
Make your cake and eat it too!