Nonstick cooking spray (optional)
2 cups shredded zucchini (8 oz.)
2 cups granulated sugar
3/4 cup cooking oil
2 tsp. vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 cup milk chocolate pieces (optional)
1 recipe Peanut Butter Frosting (below)
1. Preheat oven to 325 F. Line twenty-four 2 1/2-inch muffin cups with a double or single layer of paper bake cups or lightly coat with nonstick cooking spray.
2. In a large bowl stir together zucchini, eggs, granulated sugar, oil and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and, if using, chocolate pieces; stir until combined. Spoon batter into prepared cups, filling cups about half full. Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from cups. Cool completely. Frost with Peanut Butter Frosting. Makes 24.
Peanut Butter Frosting Beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. Gradually add 1 1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until desired consistency.
Do you have any fun zucchini recipes? Please share if you do!