In a Baking Pan
Frosted Chocolate-Zucchini Mini Cupcakes
CUPCAKES
2 cups white whole wheat flour
¾ cup granulated sugar
¼ cup unsweetened cocoa
2 teaspoons baking powder
½ teaspoon salt
¾ cup fat-free milk
¼ cup canola oil
1 large egg
1 large egg white
1 cup shredded zucchini, squeezed dry (about 1 small zucchini)
¼ cup mini semisweet chocolate chips
FROSTING
1 cup light cream cheese (Neufchâtel), softened
½ cup confectioners’ sugar
1 Preheat oven to 400°F. Spray 24-cup mini-muffin pan with nonstick spray.
2 To make cupcakes, combine flour, granulated sugar, cocoa, baking powder, and salt in large zip-close plastic bag. Seal bag and shake until ingredients are mixed well. Whisk together milk, oil, egg, and egg white in large bowl. Add flour mixture to milk mixture and stir just until blended. Stir in zucchini and chocolate chips. Fill muffin cups evenly with batter.
3 Bake until tops of cupcakes spring back when lightly pressed, 10–15 minutes. Let cool in pan on wire rack 10 minutes. Remove cupcakes from pan and let cool completely on rack.
4 Meanwhile, to make frosting, with electric mixer on high speed, beat cream cheese and confectioners’ sugar in medium bowl until smooth, about 1 minute. With small metal spatula, spread frosting over tops of cooled cupcakes.
PER SERVING (1 cupcake): 124 Cal, 5 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 15 mg Chol, 150 mg Sod, 18 g Carb, 9 g Sugar, 2 g Fib, 3 g Prot, 36 mg Calc.
FYI Squeezing the excess liquid from the grated zucchini ensures that the cupcakes will not be soggy. Wrap the zucchini in a clean kitchen towel and twist the towel until the zucchini liquid is released. This is also a great technique to use when cooking zucchini for a side dish, as it prevents the cooked zucchini from becoming watery.