Mini Coco-Zucchini Muffins

Makes 24 mini muffins.
Ingredients:
  • 2 cups shredded zucchini
  • 3 eggs, beaten
  • 2 cups granulated sugar
  • ¾ vegetable oil, like canola or safflower
  • 2 tsp vanilla
  • 1 cup all purpose unbleached flour
  • 1 cups white wheat flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mini chocolate chips
  • Mini muffin tins
Peanut Butter Frosting (optional)
Melted Semi-Sweet Chocolate Chips (optional)

Directions
  1. Pre-heat oven to 325 and line the mini muffin tins with the liners.
  2. In a large bowl, mix together the zucchini, eggs, sugar, oil and vanilla until well combined. Add the next seven ingredients and combine well.
  3. Carefully spoon the batter into the mini muffin tins filling them about ½ way each.
  4. Bake for 25 minutes or until a toothpick inserted into the middle of one cupcake comes out clean.
  5. Cool until you are able to handle the cupcakes, then remove them from the tin and let them cool completely on a wire rack before frosting.
To frost: Two options: Melt the chocolate chips in a small sauce pan. Gently take a cupcake and dip the top in the melted chocolate and let harden; or make a peanut-butter frosting and spread a bit on each.

Peanut Butter Frosting:
  • ½ cup all natural creamy style peanut butter
  • 1/3 cup butter, softened
  • ½ tsp vanilla
  • 1-2 Tbsp milk
  • 1 ½ cups confectioners’ sugar
  1. In a medium sized bowl, using an electric hand mixer, combine the peanut butter, butter, vanilla and 1 Tbsp of milk.
  2. Slowly add the confectioners’ sugar and continue beating until you get a smooth silky consistency. Add a bit more milk one teaspoon at a time, only if needed.
  3. This frosting is also good on brownies, blondies and graham crackers.