If you’ve never tried growing zucchini, it’s worth giving it a try. Even the least-skilled gardener (me!) can usually produce a decent crop. The zucchini in these cupcakes gives them a lovely moistness as well as a great nutritional boost. I promise no-one will know it’s there – just make sure you grate it finely.
If you don’t have wholemeal flour on hand, you can use just regular self-raising flour.
- 2 eggs
- 3/4 cup brown sugar
- 1/2 cup light olive oil
- 1 1/2 cups finely grated zucchini
- 2 tablespoons milk
- 1/4 cup cocoa powder
- 1 cup self-raising flour
- 1/2 cup wholemeal self-raising flour
- Chocolate cream cheese icing
- 60g butter, softened
- 125 g cream cheese, softened
- 3/4 cup (120g) icing sugar, sifted
- 1/3 cup (35g) cocoa powder
- 1 tbs milk
- Preheat the oven to 180°C. Line a cupcake tin with 15 cupcake cases (80 ml capacity each).
- In a large bowl, whisk together the eggs, sugar and oil. Stir in the zucchini and milk. Sift in the cocoa and flours (adding back any sifted out wholemeal husks to the bowl) and stir until combined.
- Divide between the cupcake cases and bake in the oven for 20 minutes or until cooked through. Transfer to a wire rack to cool.
- To make the icing, use an electric mixer to beat the butter and cream cheese until well combined and smooth. Add the icing sugar, cocoa and milk and beat until light and fluffy. Spread over the top of the cooled cupcakes and serve.