Chocolate Zucchini cupcakes

You really can't tell there is zucchini in this cake and I'm not just saying that because I need recipes to get rid of zucchini!  This recipe makes a great layer cake, sheet cake, loaf or my favourite, cupcakes.  It's good enough to eat plain, but really is the best with chocolate cream cheese icing.  I tried to be fancy and piped the icing on the last batch I made with this summer's very successful zucchini crop.  They freeze very well too, even with the icing on them ! 

Cake

2 cups flour

2 cups sugar

3/4 cup cocoa

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla

4 eggs

1 cup vegetable oil (or 1/2 cup oil and 1/2 cup applesauce-YES this substitute to reduce the oil really works. I've baked it both ways and I couldn't tell the difference) 

3 cups grated zucchini

Put the flour, cocoa, baking soda, baking powder, salt in a large bowl and mix well.  In a separate bowl, mix the sugar, eggs , oil, vanilla and zucchini and blend well.  Add the zucchini mixture to the flour mixture and blend until combined, but don't stir it too much.  

Bake at 350. Cupcakes take about 20 minutes, loaves 50-60 minutes depending on your oven.  It's done when a toothpick comes out clean with no crumbs.

One recipe makes 2 loaves, 20-24 cupcakes, or 2 9 inch round pans.  I usually only grease the bottoms of the pans and don't do the sides.  I find that it rises higher that way.  When baked, cool for about 15 minutes and run a knife along the edges of the pan for easier removal

Chocolate Cream Cheese frosting 

1/2 cup butter

1 8 0z (226g) brick style cream cheese

1 tsp vanilla

3 1/2 cups icing sugar

1/2 cup cocoa

Take the butter and cream cheese  out of the fridge until room temperature.  Blend all ingredients with a hand mixer or Kitchenaid till fluffy