Published April 2024 in 'Greet HWY 68 Loop Magazine
April is a month for many gatherings for my family, my favorite is Easter. Here’s a delicious chocolate cupcake/muffin recipe that has healthy ingredients hidden within it, Yes! Avocado and Zucchini, I know many people that say they don’t like zucchini including my husband, Well he loved these chocolaty delicious cupcakes/muffins. Kids get a lot of treats during Easter why not give them these to ensure that they are at least eating some veggies during this time of celebration, ok, enjoy anytime…..
Ingredients:
1 Medium Avocado, mashed smooth
2 TBL Veggie oil
1 egg, room temperature
1/4 cup Milk, whole or 2%
1 cup Brown Sugar
1/2 granulated Sugar
1 tsp vanilla extract
1 1/4 cup Grated Zucchini, do not squeeze out moisture, hand mix in
1 1/4 cup all purpose Flour
1/2 cup unsweetened Cocoa powder, I like Guittard Cocoa Rouge
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp sea salt
1/2 tsp ground Cinnamon
Chocolate chips, to top the cupcakes
10-12 cupcake liners
Directions:
Preheat oven 350 degree
Cream together, egg, brown and granulated sugar add vanilla, oil, milk, and avocado (wait to hand mix in shredded zucchini)
Add dry ingredients, flour, cocoa, baking soda and powder, sea salt and cinnamon now hand mix in the zucchini
Using Scoop fill paper cupcake liners 3/4 full, top with chocolate chips
Bake 20-25 minutes, cool and enjoy!
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