Makes 24 mini-cupcakes
1 cup flour
1/2 cup whole wheat flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup sugar
1/3 cup applesauce
2 large eggs
1/3 cup canola oil
1 teaspoon vanilla extract
2 cups shredded zucchini
Preheat oven to 350 degrees. In a bowl, mix the flour, whole wheat flour, cocoa, baking soda, cinnamon, baking powder and sugar. In a separate bowl, combine the applesauce, eggs, canola oil, vanilla and shredded zucchini until it's mixed well. Mix the wet and dry ingredients together until moistened. Spoon the batter into the greased muffin pan. Bake for 20-25 minutes until a fork comes out clean. You can also bake it in a loaf pan, but it may take 40-45 minutes to bake thoroughly. They are great alone, but extra delicious with a little whipped cream on top!
This is a great idea to bring to parties or as a special treat for the kids. The cupcakes by themselves have about 100 calories each, so you won't feel guilty for indulging.
Question: I juice carrots and have the ground bits at the end. What are your thoughts on using carrot shreds vs. zucchini? Gross? Or delightful surprise?
ReplyDeleteI think it would probably be really good! I juice, too, and am always trying to figure out what to do with the leftovers. You might need to add more applesauce, though, to make up for the lack of moisture in the carrots. Let me know how it turns out if you try it!
ReplyDeleteI'll let you know! Thanks!!
ReplyDelete