Chocolate Zucchini Cupcakes.

This recipe will yield 20 regular muffin-size cupcakes or fill a 9 x 13 inch baking pan. 

For muffins:

1 1/2 cups (360 mL) brown sugar 

1/4 cup (60 mL) melted butter 

3/4 cup (18O mL) vegetable oil 

3 eggs 

1 tsp (5 mL) vanilla 

1/2 cup (12O mL) buttermilk 

2 cups (48O mL) grated zucchini 

1 cup (24O mL) chocolate chips 

2 cups (48O mL) unbleached flour 

1 cup (24O mL) cocoa, sifted 

1/2 tsp (2.5 mL) salt 

2 tsp (1O mL) baking soda 

1 tsp (5 mL) allspice 

1 1/2 tsp (15 mL) cinnamon 

Icing:

10 oz (300 g) philadelphia cream cheese (firm block, not spreadable) 

1/4 cup (60 mL) unsalted butter, softened 

1 tsp (5 mL) vanilla 

3 oz (90 g) white chocolate 

3 cups (72O mL) icing sugar, sifted 

Directions:

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 rarge muffin pans. 

Bake in the center of the oven for 35 minutes, or until a 

toothpick inserted comes out clean. 

Cool on a wire rack, while preparing the icing. 

Beat cream cheese on high until smooth and fluffy. 

Lightly blend in vanilla and butter. Melt white chocolate over 

a double boiler and add warm melted chocolate to the cream 

cheese mixture. Scrape down sides of bowl to incorporate all. 

Mix on high again until smooth and fluffy. Slowly add icing 

sugar, scraping down the sides of the bowl occasionally, 

and beat on high until light and fluffy, about 3 minutes. 

Freezer directions: baked muffins freeze wonderfully for up to two weeks, well wrapped.

Extra grated zucchini freezes well, too, for those times when you would like to whip up a fresh batch!

  

Taken from Rebar Modern Cookbook.

Thanks, M!  These were a delicious accompaniment to your mac & cheese!