Ingredients and Weight:
- 150g all-purpose flour
- 60g cocoa powder (use high-quality cocoa for rich flavor)
- 1 tsp baking soda
- 1/2 tsp salt
- 120g sugar
- 1 large egg
- 100ml vegetable oil (such as canola or sunflower oil)
- 1 tsp vanilla extract
- 1 cup (approx. 250g) shredded or pureed zucchini
- 1 cup milk (regular or non-dairy milk for variety)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 25-30 minutes at 350°F (175°C)
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C). Prepare cupcake liners for a muffin pan.
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In another bowl, cream together sugar and vegetable oil. Add the egg and vanilla extract and mix well.
- Stir in the shredded or pureed zucchini until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Add milk and stir gently.
- Divide the batter evenly into the cupcake liners in the muffin pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow to cool before frosting or serving.
Nutritional Information: (Per serving, assuming 8 cupcakes)
Calories: Approx. 250 kcal (depending on the amount of frosting)
Fat: Approx. 12g
Carbohydrates: Approx. 40g
Protein: Approx. 3g (Based on estimated values and may vary with actual ingredients used.)
Dish Characteristics:
- These cupcakes are a unique blend of chocolate and zucchini, offering a rich chocolate flavor with a subtle vegetable sweetness.
- The combination of cocoa powder and vegetable oil creates a moist and tender texture.
- The addition of zucchini makes these cupcakes more nutritious without affecting the overall flavor significantly.
User Comments:
- "These cupcakes were a hit! The combination of chocolate and zucchini was unexpected but delicious." - John Doe, New York
- "I was skeptical about adding zucchini to chocolate cupcakes but they were moist and had a great flavor." - Jane Smith, California
- "These cupcakes were perfect for my chocolate-loving family. The texture was smooth and the flavor was rich." - Michael Johnson, Texas
Special Precautions and Tips:
- Use fresh zucchini for best results. If using frozen zucchini, make sure to thaw and drain any excess moisture before using in the recipe.
- Sifting the dry ingredients helps to ensure a smooth and aerated batter, resulting in lighter cupcakes.
- Do not overmix the batter to prevent toughening the cupcakes. Mix until just combined.
