from 125 cupcake recipes, by julie hasson
1 cup flour
1/4cup unsweetened dutch-process cocoa powder, sifted (i used the no-name cocoa brand)
1/2tsp baking soda
1/2tsp baking powder
1/2cup vegetable oil
1 1/2cups lightly packed shredded zucchini, about 2 medium-small
1/2cup semisweet chocolate chips
in a small bowl, mix together flour, cocoa, baking soda, baking powder, spices and salt.
in a large bowl, whisk together sugar, oil and eggs until smooth. beat in vanilla. add flour mixture, beating until smooth. mix in zucchini and chocolate chips.
scoop batter into prepared pan. bake in preheated oven for 25-30 minutes or until tops of cupcakes spring back when lightly touched. let cool in pan on rack for 10 minutes. remove from pan and let cool completely on rack. top cooled cupcakes with frosting (i didn’t).
since i came back 2 days ago from berlin, i also made some lime chicken for a chicken tomato avocado sandwich for tomorrow or friday, and my minestrone is currently cooling on the stove. i have food until after the small heat wave (31 degrees tomorrow?) passes, yay :)