No, it's still just us in the yellow house and yes, it's still in a suburb of Chicago. Just an obvious play on words. My work is not as successful (yet!) and geographically my location is not nearly as cool but the cupcakes are really good.
Always in search of interesting lunchbox treats and constantly striving to incorporate (or sneak) vegetables into everything. A collection of zucchini recipes in the September issue of (the soon to be defunct), Gourmet grabbed my attention - specifically the cupcake recipe. Go figure.
They came together very quickly and yet it was one of those recipes that kept me checking to be sure I didn't miss anything - in this case liquid. If you try these the batter is very, very, very thick. I used a hand mixer as suggested, but it would probably be easier in a stand mixer. That would make it really easy to double the recipe since they freeze beautifully.
Rich chocolate flavor and a dense but not heavy texture make these cupcakes certain to reappear in lunchboxes soon. Give them a try. Be sure to spend some time checking out the great blog chocolateandzucchini for some great inspiration, too.
Chocolate Chip Zucchini Cupcakes
Gourmet September 2009
1 1/2 cup a.p. flour
2 T. unsweetened Dutch process cocoa powder
1/2 t. cinnamon
1/2 t. baking soda
1/4 t. baking powder
1/4 t. salt
3/4 cup + 2 T. sugar
1/2 cup vegetable oil
1 large egg
1/2 t. pure vanilla extract
1 cup coarsely grated zucchini
1 6oz. package semi-sweet chocolate chips
Pre heat oven to 350 degrees with rack in the middle. Whisk together flour, cocoa, cinnamon, baking soda, baking powder and salt. Beat together sugar, oil, egg and vanilla in a large bowl with an electric mixer until thick and creamy, 2-3 minutes. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips. Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30-35 minutes. Cool in pan 5 minutes then turn out to cool completely.
Yield: 12 cupcakes
2 years ago