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Ingredients
350F, 9x9 square pan parchment bottom
1) 240g all-purpose flour
1) 60g dutch process cocoa powder
1) 1 tsp. (5g) baking soda
1) ½ tsp. (2g) baking powder
1) ¾ tsp. (4g) baking soda
1) ¼ tsp. salt
2) ½ cup (113g) unsalted butter, room temp
3) ¾ cup (139g) granulated sugar
4) 3 large eggs, room temp
5) 1 tsp. vanilla extract
6) 2 cups (372g) finely shredded zucchini, remove water
6) 160g mini semi-swet chocolate chip

Combine (1), sift and set aside.

Cream (2) until fluffy, add (3) and beat until pale yellow.

Add eggs (4) one at a time then (5).

In a bowl combine (6) and 104g of the dry ingredients. Mix well and set aside.

Stir in the remainder of the dry ingredients into the butter mixture.

Fold in the zucchini mixture. Do not over mix. Batter will be very thick 1230g.

Pour batter into prepared pan.

Bake at 350F for 40-50 35 minutes.

Cool in pan. Cut 7x6.

Ingredients
350F, yield 24 cupcakes
1) 1 ½ cup (278g) granulated sugar
1) ½ cup (72g) yellow golden brown sugar
1) 1 cup (175g) canola oil
1) 3 large eggs
2) 2 ½ cup (361g) all-purpose flour
2) ½ cup (38g) natural unsweetened cocoa powder
2) 1 tsp. salt
2) 1 tsp. baking soda
2) 1 tsp. ground cinnamon
3) 2 cups (372g) zucchini, shredded
4) 1 cup (163g) semi-sweet chocolate chips
5) ½ cup mini-chocolate chips, optional

In a bowl combine (2) and set aside.

In mixing bowl combine (1), beat until throughly mixed then add (2) and (3) alternating in 3 portions then finally add (4).

Stir until just combined. Spoon 68g of batter into each cupcake and sprinkle with mini chocolate chips.

Bake at 350F for 20 minutes.