Chocolate Zucchini Cupcakes | Dairy Farmers of Manitoba | DFM

Ingredients

• 3/4 cup (175 mL) butter, softened
• 1 3/4 cups (425 mL) sugar
• 2 eggs
• 2 cups (500 mL) shredded/minced zucchini (~1-1.5 small-medium zucchini)
• 1 tsp (5 mL) vanilla
• 2 1/2 cups (625 mL) flour
• ¼ cup (60 mL) cocoa powder
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) baking powder
• 1 tsp (5 mL) baking soda
• ½ – ¾ cup (125-175 mL) * buttermilk
• 1 ¼ cups (310 mL) sugar
• 1 ¼ cup (310 mL) milk
• ¼ cup (60 mL) flour
• 1 ¼ cups (310 mL) butter, room temperature
• If using a small-medium zucchini use unpeeled and only deseed if the seeds are large.
• If using a large garden zucchini, peel and deseed before shredding.
• Shredded zucchini can easily be frozen in 2 cup portions.
• Thaw and use the shredded zucchini and accompanying liquid in the recipe.
• If using previously frozen zucchini in this recipe, add only ½ cup of buttermilk.
• combine ½ cup milk + ½ tbsp. lemon juice/vinegar (or ¾ cup milk + ¾ cup lemon juice/vinegar)
• Pour batter into a 9 x 13 pan. Bake at 350°F (177°C) approximately 50 minutes or until an inserted tooth pick comes out clean.
• It is important that all ingredients be at room temperature to prevent a grainy looking icing caused by the separation of the butter from the paste.
• If the icing is chilled, bring it to room temperature then re-beat before using.