Sunday, January 13, 2013

Chocolate and Zucchini cup cakes




1/4 cup butter
3/4 cup sugar
1 egg
1/2 tsp vanilla
1/2 cup milk
1 1/4 cup plain flour
2 Tbsp cocoa
1/2 tsp bicarb soda
1/4 tsp salt
1 cup grated zucchini

Cream butter and sugar. Beat in egg.
Add milk, vanilla and sifted dry ingredients. Stir in zucchini.
Keeping in mind there is no raising agent, fill 16 cup cake cases and bake for 15-20 minutes at 160 degrees.


You could double this recipe, pour it in a tin, and bake for 40 to 45 minutes at 160 if you wanted a big cake.

The girls loved these and ate their little hearts out, unbeknownst to them, the vegie goodness. Sucked in!




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4 comments:

  1. Replies
    1. They weren't bad. Some choc chips wouldn't go astray in them either :)

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  2. Right I'm so making these, to get some of the good green into my boys! Emily

    ReplyDelete
    Replies
    1. I would leave the icing off, the ones with icing didn't get eaten past the icing, otherwise without, they devoured them, especially the one year old.

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