Cooking

Chocolate Zucchini Cupcakes

July 18, 2018

Chocolate Zucchini Cupcakes

 

OH MY GOODNESS, now I’m torn. At first, I thought all future leftover zucchini would be forever going into Paula Deen’s Zucchini Bread recipe, but now, after trying Chocolate-covered Katie’s Chocolate Zucchini Cupcakes, I just don’t know where my loyalty and zucchini lie. These cupcakes are outstanding. Enjoy them when they are still warm for the most moist, gooey, chocolatey cake you may ever have. All for the low-cal number of 135! That’s right, Chocolate-covered Katie is known for her healthy dessert alternatives and this recipe right here is why. She suggests topping with her Healthier Cream Cheese Frosting (which I do not care for–I am not a fan of stevia as an only sweetener and have yet to try her powdered sugar alternative), but these cupcakes really don’t need a thing. Call them muffins and enjoy!

 

Rating: A+

 

How to make it an A+: It’s already there. Skip the Healthier Cream Cheese Frosting as mentioned above, and make sure you add the optional mini chocolate chips! (I only had regular chips in my pantry, so I just chopped them up a little bit.) 

 

Find the Cookbook Here.

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