Straight from the Farm

My time as blog-sitter is about to end, but I don’t want to leave without posting a challenge to the raved about chocolate beet cake and cupcakes. I have to admit that baking with beets is much more original (and probably healthy) than baking with zucchini, everyone does that, I know. But, instead of loaves and loaves of zucchini bread or recipes for zucchini brownies–have not yet found one that I like, this is a recipe I’ve tweaked the past couple years til I think it’s good enough for company.

On that note, how much disclosure should be granted to said company? I think most parents would agree that full disclosure of ingredients to their children is not necessary.  If the kids don’t know they’re eating something healthy for them and are eating it–great, keep eating. Now I’m not claiming that the following recipe is a health food by any means. But, let’s say you have some friends over for coffee and are serving Chocolate Zucchini Cupcakes. Do you tell them the full name, Chocolate Zucchini Cupcakes or just see if they figure out they have zucchini in them themselves? If the coffee and conversation are good, they may never know. No problem, til they ask for the recipe! Well, here it is…

CHOCOLATE ZUCCHINI CUPCAKES with COFFEE ICING

Adapted from several recipes at Allrecipes.com

3 c. grated zucchini

2 c. flour

2 c. sugar

3/4 c. unsweetened cocoa powder

2 tsp. baking soda

1 tsp. baking powder

dash of salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

4 eggs

3/4 c. canola oil

3/4 c. unsweetened applesauce

COFFEE ICING

Adapted from magazine clipping

1/4 c. milk

2 tsp instant coffee granules

1/2 c. butter, softened

1 tsp vanilla extract

3-4 c. powedered sugar

For cupcakes: Preheat oven to 350 degrees. Grate 3 c zucchini. Stir together all dry ingredients. Add eggs, oil, and applesauce. Mix well.

Fold in zucchini until it is distributed evenly. Fill muffin papers with batter and place in muffin tins. Bake for 23-25 minutes. Cool. In fact, after they’re frosted, I think these are best kept in the fridge.

For icing: Heat milk in microwave for 30 seconds. Stir in coffee granules. In small mixing bowl cream butter. Add vanilla. Gradually add 3 c of sugar. Then begin to add some of the coffee and remaining cup of sugar until desired taste and consistency are reached.  Frost cooled cupcakes… while you brew a pot of coffee.

Makes 24 cupcakes.