C (reallybadnews) wrote in vegancooking,

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recipes: Chocolate-Zucchini Cupcakes and Zucchini Apple Muffins

I'm really happy because after 2 batches of these cupcakes and 3 batches of the muffins, I've finally used the entire dachshund-sized zucchini that was sitting in my fridge!
The bad news: I still have another 2 foot long zucchini! I think I will just get out a knife and turn it into a zucchini jack-o-lantern.

chocolate-zucchini cupcake w/ cream cheeze frosting

The cupcake recipe is modified from this one on 101 Cookbooks. They are really, really chocolate-y and just as good without frosting, but I had some spare Tofutti cream cheese to use up. The frosting recipe is straight out of Vegan Cupcakes Take Over the World. Those are shavings of Green & Black's dark chocolate on top. Yummmmm.

Chocolate Zucchini Cupcakes

1 1/2 cups brown sugar
1/4 cup melted vegan margarine
3/4 cup vegetable oil
egg replacer equivalent to 3 eggs (I used ener-G)
2 tsp vanilla
1/2 cup soy yogurt
2 cups grated zucchini
1 cup chocolate chips
2 cups unbleached flour
1 cup cocoa, sifted
1/2 tsp salt
1 Tbs baking soda
1 tsp allspice
1 1/2 tsp cinnamon

Pre-heat oven to 350 degrees F. Line muffin tin with cupcake papers.
In a medium bowl mix together the sugar, margarine and oil. Beat in egg replacer. Stir in vanilla, yogurt, 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 muffin pan. Bake in the center of the oven for about 35 minutes. Cool completely before frosting.

Yields about 20 cupcakes.

Vegan "Cream Cheese" Frosting

1/4 cup non-hydrogenated margarine, softened
1/4 cup vegan cream cheese
2 cups confectioners sugar
1 tsp. vanilla extract

cream together margarine and cream cheese until just combined. use a handheld mixer to whip while adding the confectioners sugar 1/2 cup at a time. Beat until smooth and creamy. Mix in the vanilla. Keep tightly covered and refrigerated until ready to use.

zucchini apple muffin

This recipe is originally from the Moosewood New Classics cookbook, I think, but its been changed quite a bit. I've made a ton of these and frozen them, and they are easy to heat up in a toaster oven for a snack, breakfast, or whatever. I really like them because there's no oil in the recipe but they are still really moist from the apples, zucchini and yogurt.  That one in the picture is torn open with a little Earth Balance melting inside!

Apple Zucchini Muffins

1 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup wheat bran
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
egg replacement equivalent to 2 eggs
3/4 cup soy yogurt
3/4 cup brown sugar
1/2 tsp vanilla
1 cup grated zucchini
1 cup peeled, cored, chopped apples
1/2 cup chopped walnuts

Preheat over to 350 degrees F. Lightly grease muffin pan.
In a large bowl, mix together flours, bran, baking powder, baking soda, cinnamon, and salt. In a separate bowl, mix together egg replacer, yogurt, sugar, vanilla and zucchini. Add to dry ingredients, stir well to combine.Fold in apples and walnuts. Spoon batter into muffin pan. Bake for 25-30 minutes.
Tags: breakfast foods-muffins, desserts-cupcakes, vegetables-zucchini/courgette
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