Zucchini Chocolate Cupcakes
I have mixed feelings about this recipe. They taste like ordinary chocolate muffins, so I assume the zucchini is there to reduce the calories and add some vegetables. Otherwise, I do not see the point—but they are tasty. Moderately sweet, moist and very chocolatey, with no noticeable zucchini flavor.
Adjust servings in the full version
Peel the zucchini and remove any large seeds. You can leave the seeds in a young zucchini. Finely grate it.
Add a little salt and leave to stand. Drain the liquid into a separate bowl and keep it in case you need it later.
Add the eggs, sour cream, sugar and oil, and mix.
Sift the flour with the cocoa and baking powder. Add to the zucchini mixture and stir. If the batter is too thick, add a spoonful of the reserved zucchini liquid.
Divide the batter between the molds. Bake in an oven preheated to 170°C for 25 minutes.