The kids (or adults!) won’t notice that you snuck in some vegetable goodness with these Chocolate Zucchini Cupcakes. Find more olive oil cake recipes here.
As a parent, we are always playing that balancing act of making food for our kids healthy, nutritious and delicious. It’s a tight rope walking battle where we win some and lose some. Then there are the sweet treats. Who doesn’t love them? But even balancing the sugar intake can be a difficult task.
Sneaking vegetables in our meals, hiding them in sauces or baked goods, isn’t a new concept. But perfecting the flavors when you have a persnickity toddler? Well that’s the challenge.
I made these chocolate zucchini cupcakes for my daughter’s preschool class to celebrate her birthday. I figured if a room full of 4-5 year olds would eat these cupcakes and not notice the vegetables inside, then I had a winner. Boy, were they happy!
Some kids didn’t finish their cupcakes, some chose to take them home. Pretty soon I had texts from the moms asking me for the recipe since they snuck a bite at home.
Unlike carrot cake, where you taste and see the carrots inside, the grated zucchini melt into the cake batter as it cooks, leaving you with a delicious and very moist chocolate cupcake. I left these unfrosted and no one seemed to care.
- 1 1/2 cup light brown sugar, packed
- 3/4 cup + 2 TBS extra virgin olive oil
- 3 large eggs
- 2 medium zucchini
- 1 tsp vanilla extract
- 1/3 cup yogurt
- 2 1/2 TBS milk
- 1 cup bittersweet chocolate chips
Preheat oven to 350ºF and apply non-stick spray to 20 cups of a 24-cup muffin pan or line with paper cups.
In a bowl whisk together brown sugar and olive oil.
Whisk in eggs until incorporated.
In a food processor, grate zucchini using the grating blade.
Stir in grated zucchini along with vanilla, yogurt, milk and chocolate chips.
Divide batter evenly into the prepared muffin pan and bake in the oven for 35 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
Let the cupcakes rest in the pan for 5 minutes, then turn out onto a cooling rack to cool completely, about 30 minutes.
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Serving Size:1 cupcake
Amount Per Serving: Calories: 132 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 28mg Sodium: 28mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 14g Sugar Alcohols: 0g Protein: 3g