I love zucchini (that isn't the news). However, the strange word doesn't always bring pleasant thoughts. That's because I don't immediately associate zucchini with food and eating; I instead get the familiar image in my mind of my grandparents shoving bags at me stuffed full of the fresh vegetables they grew in their gardens. Sounds great, right? Sort of. Let me get one thing straight--my grandparents' garden-grown vegetables taste fantastic and better than any from the grocery store. For that reason, I love the veggies and am delighted to take a few bags off their hands. One problem, though. When the veggies are in-season... the bags pile up until our fridge is overflowing. We end up with vegetables coming out the wazoo: tomatoes, cucumbers, onions, garlic, and the most popular of them all… zucchini.
Chocolate Zucchini Cupcakes with Cocoa Meringue |
My aunt, Nadia, has this amazing recipe for chocolate zucchini cake. The moment I first tasted it I, like many other people I've witnessed, asked her for the recipe. It's her preferred method for using up the abundant zucchini-- see, I'm not the only one whose refrigerator has been taken over by the stuff. My aunt told me recently that she often makes several of the cakes at once and freezes the extras for later. I will definitely try that next time. As I mentioned before, this time, rather than baking one large cake I baked several individual cakes. Cupcakes!
The recipe proved to work just as amazingly when made into cupcakes. Each and every one was positively dee-lish. The zucchini worked wonders for the batter; it resulted in the most amazingly moist little cakes. With fantastic flavor on their own, you don't even need to frost them… but since I was in the mood for frosting on my cupcakes, I decided to go that extra mile. I whipped up some cocoa meringue--inspired by the meringue cookies I baked alongside my chocolate crackles the other day--to top the cupcakes with and it made for the perfect combination.
My brother, Robert, wolfed down three of these babies in under 25 seconds.
Needless to say, they earned his seal of approval.
Chocolate Zucchini Cupcakes with Cocoa Meringue
(Yield: Approximately 28 cupcakes)
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1 3/4 cups sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1/2 cup buttermilk (or 1/2 cup regular milk + 1/2 tbsp. vinegar) 2 cups grated unpeeled zucchini (about 2 1/2 medium) For the Meringue Topping: 8 large egg whites 2 cups sugar 1 large pinch of cream of tartar 1 teaspoon pure vanilla extract 1/2 cup unsweetened cocoa powder
Directions
To Make Cake:
To Make Meringue Topping:
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They're so cute. I love zucchini anything. :)
ReplyDeleteIt is a wonderful vegetable. :)
ReplyDeleteMmm zucchini cake is so good! These look beautiful, not to mention moist & delicious.
ReplyDeleteWhat pretty little cakes these are! I also love using zucchini for baking because it makes everything so moist and delicious!
ReplyDeleteThanks! It really does lend such lovely moisture when used in baked goods.
ReplyDeleteMMM!!! I'm loving the frosting on top of those guys!! Zucchini is one of my favorites, I can't get enough. Love these cakes!
ReplyDeleteA great way to use up some zuchs! Bet they taste amazing.
ReplyDeleteyum YUM yum!! Those look amazing! BUZZ!
ReplyDeleteThose cupcakes looks so yuuummmm... vegetables in a cupcakes, interesting!... definitely I'll try it
ReplyDeleteWhat gorgeous cakes! Just came across your blog--love it. :)
ReplyDeleteThose look so moist and delicious! Great pictures too!
ReplyDeleteOh my! These look delectable!
ReplyDeleteWow these look amazing. I love how versatile people get with zucchini, so many ideas. I can't wait to see what else you have coming down the road :)
ReplyDeleteLaura @ A Healthy Jalapeño
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