Chocolate-Zucchini Cupcakes
Ingredients
FOR THE CUPCAKES
- Nonstick cooking spray
- 2 cups shredded zucchini
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened cocoa powder
- 1/4 cup canola oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
FOR THE FROSTING
- 8 ounces low-fat cream cheese, at room temperature
- 2 tablespoons butter, at room temperature
- 1/2 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
TO MAKE THE CUPCAKES
- Preheat the oven to 325°F. Spray a muffin tin with cooking spray. Set aside.
- In a large bowl, combine the zucchini, whole-wheat and all-purpose flours, eggs, granulated sugar, applesauce, cocoa powder, oil, baking powder, and salt. Mix well. Fill the muffin cups with the batter, and bake for 25 minutes, until a toothpick inserted into the center of one comes out clean.
- Remove from the oven, and let cool before frosting.
TO MAKE THE FROSTING
- In a bowl or stand mixer, beat the cream cheese and butter until well combined. Stir in the cocoa powder, powdered sugar, and vanilla extract. Frost the cooled cupcakes and serve, or refrigerate the finished cupcakes in an airtight container for up to 1 week.
Notes
INGREDIENT TIP! If you have a high-speed blender, you can make powdered sugar at home. For 1 cup powdered sugar, start with about 1/2 cup granulated sugar and process until it resembles a fine, fluffy powder.
PER SERVING: Calories: 319; Total fat: 15g; Saturated fat: 7g; Protein: 7g; Carbs: 44g; Sugar: 24g; Fiber: 4g; Cholesterol: 57mg; Sodium: 182mg