OOOOOOOOOOOOOOO CHOCOLATE DELICIOUSNESS!!!

So when I was looking for a zucchini bread recipe I was talking to one of my friends and she reminded me of chocolate zucchini cupcakes I made 4 years ago...............seriously, 4 years?!?!?! They must have been good if she still remembered them so it was time to go searching for the recipe again. I found it but I had notes written next to it and could not remember exactly which ones I used so I went back to the comments section.  I made them for work but didn't tell people at first they had zucchini in them because I wanted to make sure that they liked them and were not predjuiced from the ouset. 

I love this frosting recipe - I elieve I had to make more than one batch...........Can't remember. 

 

CHOCOLATE ZUCCHINI CUPCAKES WITH CHOCOLATE CREAMY FROSTING:
(Adapted from allrecipes)


INGREDIENTS:

Makes servings USMetricAdjust Recipe (Help)

4 (1 ounce) squares unsweetened chocolate, melted

3 eggs

1 3/4 cupspacked brown sugar

3/4 C vegetable oil

1 1/2 tspn vanilla

2 C all-purpose flour

1 tspn baking powder

1 tspn baking soda

1/2 tspn salt

2 C grated zucchini

3/4 C chopped walnuts(Optional - didn't use)

1/2 C walnut halves (Optional for frosting - didn't use)

DIRECTIONS:

- Preheat the oven to 350 degrees F (175 degrees C).

- In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture. Add vanilla.

- In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.

- Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely.

CREAMY CHOCOLATE FROSTING

(Source: allrecipes.com)

INGREDIENTS:

2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk (I used regular milk)
1 teaspoon vanilla extract

DIRECTIONS:

- In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. ( I used more milk)

OMG WAVEY DELICIOUSNESS!!!!!!!!!!!!!!!!!!!!!!!

Okay this seriously might be my new favorite recipe and is so easy...............Seriously, I cannot make it anymore because I just cannot stop eating it, it has zucchini in it so it is healthy right?!?! I have also made this as gifts for people and little kids love it.  I have made it with and without the walnuts and it works well both times.  I need to cook it for about an extra 5-10 minutes. 

If you buy 2 medium sized zucchinis you can get about 3 cups so enough for 2 recipes but I have also bought some big ones that could be good enough for 1.

So one of the reasons why I  love allrecipes is for the comments section.  There was a good alternative for pumpkin pie spice which I used; I did everything but the nutmeg. 

 

 

Pumpkin Pie Spice: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg.

 

Bottom Layer



 

Chocolate Layer

 

 

 

CHOCOLATE WAVE ZUCCHINI BREAD

(Source: Allrecipes) - Makes 1 Loaf

INGREDIENTS:

Makes servings USMetricAdjust Recipe (Help)

1/3 C shortening (I used butter)

1 1/3 C White Sugar

2 eggs

1 1/2 C grated zucchini

1/3 C water

1 tspn vanilla extract

1 2/3 C all-purpose flour

1 tspn baking soda

1/2 tspn salt

1/4 tspn baking powder
1 tspn pumpkin pie spice(look above)
1/3 C chopped walnuts
3 T unsweetened cocoa powder
1/3 C mini semi-sweet chocolate chips

DIRECTIONS:

- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.

- In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.

- Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.

- Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

SINCE I HAVEN'T BEEN POSTING I HAVE BEEN.......................

Wow so yeah New Year Resolutions were a bust! My iPhone is pretty ridiculous because it is all pictures of things I have baked but haven't posted! I think I got backed up and a little overwhelmed but time to get back on track!!! (I don't think anyone reads this blog so I don't think anyone missed me!) I have posted these recipes before but here are some oldies but goodies I have recently made:

 

At a goodbye party for our lifeguard with a

Giant Devils Food Cupcake and Peanut Butter Frosting

(about 1 1/2 times the peanut butter)

 

 

 

 

 

 

Some Ring Cookies for a Jewelery Party


 

 

 

 

Summer Sugar Cookies for a Crab fest BBQ

(I think I have definitely improved over the past year)