Choco Zucchini Cupcakes
Nonstick cooking spray (optional)
2 cups shredded zucchini (about 8 oz.)
2 cups granulated sugar
3/4 cup cooking oil
2 tsp. vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 cup milk chocolate pieces (optional)
1 recipe Peanut Butter Frosting
Preheat oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with double or single layer of paper bake cups or lightly coat with nonstick cooking spray; set aside.
In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla.
Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined.
Spoon batter into prepared pans, filling cups about half full.
Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean.
Cool in pan on wire racks for 5 minutes.
Remove from cups.
Cool completely on racks.
Frost with Peanut Butter Frosting.