Healthy Cooking

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CHOCOLATE ZUCCHINI CUPCAKES

From the Taste for Life test kitchen

25 minutes prep time
Serves 12

INGREDIENTS:
8 oz dark chocolate* (60% cocoa content), roughly chopped
1 c all-purpose flour
½ c whole-wheat flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ c sugar*
2 eggs
½ c plain, nonfat Greek yogurt
1 tsp vanilla extract*
1 c finely grated zucchini, drained
¼ c semisweet chocolate chips

DIRECTIONS:

  1. Preheat oven to 350°. Line muffin tin with 12 cupcake liners. In a double boiler over barely simmering water, melt the dark chocolate. Stir and keep warm.

  2. In a large bowl, combine flours, baking powder, baking soda, salt, and sugar.

  3. In a medium bowl, whisk together eggs, yogurt, and vanilla.

  4. Pour mixture into the dry ingredients and mix well. Stir in the melted chocolate. Fold in the grated zucchini until evenly distributed.

  5. Spoon into lined baking cups. Top each cup of batter with a few chocolate chips.

  6. Bake 20 minutes or until a toothpick inserted in a cupcake s center comes out clean. Let cool in muffin tin 10 minutes; remove and cool completely on a wire rack.

*Look for Fair Trade Certified varieties.