My rating: 4 stars
Kids' rating: 4 stars
Made with real chocolate (not that boxed cocoa that us chocolaticians look down upon), and a healthy helping of buttermilk, these babies are smooth as butter. And with 2 cups of zucchini in them, they're basically salad. My kids love these for an after school snack, breakfast, or lunch.
2 1-oz squares unsweetened baking chocolate
3 eggs
1 1/2 c sugar
1 cup melted coconut oil
2 cups grated zucchini
1 teaspoon vanilla extract
1/4 cup buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
Preheat oven to 350°. Prepare cupcake pans with either cooking spray or cupcake liners. Melt chocolate in a bowl in the microwave until smooth, stirring often. Set aside to cool.
In mixer, combine eggs, sugar, oil, grated zucchini, vanilla, and chocolate; beat well. Stir in the flour, soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared pans.
Bake for 20-22 minutes, or until toothpick comes out mostly clean.
I almost always double the recipe and freeze half. They freeze beautifully.
