Between being pregnant and feeling like crap and managing to miss two stairs while walking down them and breaking my ankle (which the ER said was just a sprain so I walked on a broken ankle for 6ish weeks) I haven’t felt much like baking. I recently took my son and went to Vermont for a vacation. We were with my parents at their cabin on a lake and at their house. While we were at their house I requested zucchini chocolate cupcakes and my Mom asked if she made them if I’d post them. Sure I said!! Win win situation. I get one of my favorite cakes, get to finally post something on here and don’t have to do ANY of the work! Thanks Mom!!
We have no idea where this recipes comes from. It was my Grandma’s who may have possibly gotten it out of a magazine, or maybe from a friend. A lot of our family recipes are like that. As you can see from the picture my Mom’s hand written copy is well loved!
I decided to try some of the Reyonlds StayBrite cupcake liners. Mostly because I had been looking at them and while I was in Vermont we went shopping in New Hampshire (closest grocery store) and I could get them tax free PLUS they were a dollar cheaper than at my grocery store here in New York. FYI, in case you don’t, say, read the packaging like me, these are aluminum liners on the inside with paper on the outside. I was surprised. No idea why as these are made by aluminum foil company. I guess I’m not too bright.
My parents have a nice garden where the zucchini was grown. My family has always used the huge zucchinis for baking. Because they’re seeder and tougher than the little zucchinis and why just throw them away when you can shred them to make breads or cakes. Shredding them is really easy with a Cuisinart. I don’t have one of those in my tiny kitchen so I’m very happy these were made my Mom’s house who does have a Cuisinart.
Of course my Mom actually sifts ingredients… 🙂
The recipe says to add all the dry ingredients and then the vanilla, zucchini and milk. My Mom found that she needed to alternate milk and dry otherwise it was a dry mess that was impossible to combined.
The smell of these cupcakes baking smelled like Grandma’s house. Yes my Mom has made the recipe many times, but I spent a lot of my summers as a child at my Grandparent’s house playing and just hanging out. So this is just one thing that smells like Grandma, like Grandma’s house. Very nostalgic and made me miss her a lot.
I don’t have a picture of the baked cupcakes minus frosting. My nieces came down to play with my son and things got busy. Also the making of the frosting isn’t really picture worthy. You’re basically just standing over the double boiler with your hand mixer until it suddenly comes to together and then you’ve got to work quick before it starts to get crystally and really stiff. Those words probably don’t make this frosting sound good but oh man. It is soooooo good, especially on this cake. I’m not sure I’ve ever had it on any cake but chocolate zucchini.
Zucchini Chocolate Cupcakes:
- 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 2 1/2 cup flour
- 2 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup cocoa
- 2 teaspoons vanilla
- 2 cups shredded raw zucchini
- 1/2 cup milk
Cream butter and sugar, then beat in eggs. Sift together and add flour, baking powder, soda, cinnamon, salt and cocoa. Mix well. Add vanilla, zucchini and milk. Stir until well blended. Spoon into cupcake tins. Bake at 350 degrees. Makes about 25 cupcakes.
Seven Minute Frosting:
In the top of a double boiler mix
- 3/4 cup sugar
- 2 tablespoons water
- 1/8 teaspoon cream of tarter or 1 teaspoon light corn syrup
- few grains salt
- 1 egg white
Beat one minute with rotery beater set over boiling water and beat until stiff enough to stand up in the peaks. With electric beater the frosting may be stiff enough in four minutes. Remove from the heat and continue beating until thick enough to spread, add 1/2 teaspoon vanilla.
Source: Fannie Farmer Cookbook.