chocolate zucchini cupcakes.

A great way to eat your veggies...in a yummy cupcake!

2 c. whole wheat flour

2 t. baking soda

1 t. baking powder

1/2 t. salt

1 t. cinnamon

1 c. butter, at room temperature

2 t. stevia powder (or liquid) plus 2 c. unsweetened applesauce (OR 2 c. sugar)

3 eggs, at room temperature

2/3 c. cocoa powder

1 t. vanilla extract

juice of 1 lemon

zest of 1 lemon

milk, as needed

3 small zucchini or 2 large zucchini, grated

Preheat oven to 350 degrees.  In a bowl, combine flour, baking soda, baking powder, salt and cinnamon.  Set aside.  In another bowl, combine butter, stevia powder and applesauce.  Add eggs and cocoa powder; beat well.  Add vanilla extract, lemon juice and lemon zest.  Slowly add dry ingredients to wet ingredients; beat well.  If needed, add up to 1/2 c. milk.  Beat until smooth.  Stir in grated zucchini (2 to 3 cups).  Spray your cupcake tin with cooking spray or line the tin with cupcake liners.  Scoop batter into cupcake tin, about 2/3 of the way full.  Bake for 17- 18 minutes.  

Dust with confectioners' sugar or frost, if desired.

Frosting:

1 c. cool whip

1 c. plain yogurt

juice of 1 lemon

zest of 1 lemon

1/2 t. to 1 t. stevia powder 

1 t. vanilla extract

Mix ingredients together and blend well.  Start with 1/2 t. stevia.  If you wish frosting to be sweeter, add another 1/2 t. stevia.  

xx.

val