Chocolate Zucchini Cupcake

  • 1 1/2 cups brown sugar
  • 1/4 cup melted butter or soy butter
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 cup buttermilk or ½ cup soy milk plus 1 Tbs lemon juice
  • 2 cups grated zucchini
  • 1 cup chocolate chips
  • 2 cups Spelt flour
  • 1 cup cocoa, sifted
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp allspice
  • 1 1/2 tsp cinnamon

Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Make sure not to overcook them or you will lose all the moist goodness – you want them to look almost done in the oven – they will continue to cook for a few minutes after you pull them from the oven from the residual heat.
Yields 9 large cupcakes or 20 standard cupcakes.

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