Our home is built on a really small lot in the city. We only have a small front yard and no backyard (there is a parking lot right outside our back door). While my husband and I dream of someday being avid gardeners, right now we are fairly content working a vegetable and herb garden into our landscaped flower beds. And since we love zucchini, we planted a ton of seeds which means we have a lot of zucchini. If you have ever grown zucchini you probably know exactly what I mean. Lately, I have been adding it to everything.
These cupcakes are a fabulous way to use zucchini. The moment I saw them, I knew I had to make them ASAP. They are incredibly rich and deliciously chocolaty. I bet you can trick everyone into eating them without anyone even knowing that there is a vegetable hidden inside. If you look very very closely, you might just see a little green.
While I love the cupcake with the rich chocolate frosting, I decided to use some leftover vanilla butter cream (powdered sugar, butter, vanilla, and milk) on a few of the cupcakes. They were fantastic both ways.
I used a vegetable peeler and carefully shaved curls off of Hershey’s milk chocolate fun sized candy bars. I have to admit that it was rather tricky in my warm kitchen. I love the gourmet look!
Oh, the recipe?! Are you absolutely dying to try these too?!! Well you should be! You can find the recipe over at Two Peas & Their Pod. The recipe batter made 24 regular cupcakes for me (I am 99.9% sure they are regular sized….However, I just learned that my bread pans are larger than normal…which explains a few things). I also ran out of frosting, but as you can see…I really loaded it on there. You will probably be fine if you just spread the icing as shown in the original post.
You can also find some other delicious zucchini recipes on their blog! Be sure to go check out the recipe for Two Peas and Their Pod’s Chocolate Zucchini Cupcakes.