Over the years, members of my family have made so many versions of zucchini bread that I’ve lost count. When I think of all the kinds of zucchini bread we’ve made, I feel like Bubba recounting the 100 ways his Mama fixed shrimp in the Forrest Gump movie, because we had Zucchini Bread with Raisins, Zucchini Bread with Craisins, Chocolate Chip Zucchini Bread, Zucchini Bread with Carrots, Flourless Zucchini Bread, zucchini bread made with applesauce instead of butter, Blueberry Zucchini Bread, and just about any other edible combination you can think of, really. So now when it comes to zucchini bread, I have been there, done that, and I’ve moved on – to Zucchini Cupcakes!
Here’s a photo of the ingredients:
If you need an excuse to justify making these moist, spongy, delectable cupcakes, just say they’re for the kids. Packed with zucchini, carrots, organic yogurt and a scoop of Chocolate Raw Protein, the kiddies will gobble these up in no time and then ask to lick the bowl!
Here are photos of the batter after mixing as well as the cupcakes in the pan:
For this recipe, I used coconut oil because I always use it for baking and love the results. If you don’t have any on hand, add two more tablespoons of butter to the recipe. Use whatever brand of yogurt you prefer as well as your favorite frosting and you’re all set to join me in the ranks of people who are boycotting zucchini bread!
Chocolate Raw Protein Zucchini Cupcakes
Yield: 21 cupcakes
Ingredients
• 1 cup butter, softened
• ¼ cup Garden of Life Extra Virgin Coconut Oil
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 teaspoon baking powder
• 1 scoop or one packet of Garden of Life Chocolate Raw Protein
• 1/2 teaspoon salt
• 1/2 cup plain or vanilla organic yogurt
• 1 cup grated zucchini
• 1 cup grated carrots
• Optional: frosting of your choice (we used chocolate!)
Directions
• In a large bowl, cream butter, coconut oil, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, Chocolate Raw Protein and salt. Add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
