Chocolate Zucchini Cupcake

I made a few batch of zucchini cupcakes before and it turn out dry and completely inedible, a complete waste! So I tried my luck again today and I'm totally impressed and happy with the result! I love the addition of zucchini on these little treats and you would never guess the secret ingredient simply by taste. You will definitely score if you're serving a picky eater!

Zucchini creates a moist cake and make it slightly healthier and perfect compliment to this delicious and moist chocolate cupcakes!

ingredients

⅓  cup cocoa powder

3   premium eggs

1¾ cups packed brown sugar

1 cup vegetable oil

2 cups A.P flour

1 tsp baking powder (aluminum free)

1 tsp baking soda (aluminum free)

½ tsp salt

2 cups organic zucchini, grated

directions

• Preheat oven to 350℉
• In a large bowl, beat eggs and sugar for about 10 minutes or until thickened and pale. Blend in oil and cocoa powder into the egg mixture.
• In a medium bowl, sift and stir together flour, baking powder, baking soda and salt;
• Stir the dry ingredients (flour mixture) into the egg mixture until just blended and stir in zucchini.
• Fill cupcake liners 2/3 full.
• Bake for 20 minutes or until toothpick inserted in a cupcake's center comes out clean. Let cupcakes cool in the pan for 5 minutes and transfer to a wire rack to cool completely. Enjoy!