Thanks for that Judy - there are some good suggestions on that thread that I will try!

I actually haven't made the apple sauce, have just been using the 1 cup of oil. So I hope it works out the same for you! I might have to have a go at the apple sauce since hubby wants this to be in constant supply, although that just makes it another step I have to do!

judydawn this recipe is not like bread at all, so you definately wouldn't be able to toast it. It is more like a cake-type consistency, like a banana loaf. I like it spread with butter, but you wouldn't have to.
It is quite sweet already, so I don't think it would need choc bits, but they would probably be yummy!

This recipe has almost become a staple in our house - my husband has requested that I keep him in constant supply!! I love that it makes two loaves, I put one straight in the freezer and it freezes really well, although I have never left it in the freezer for very long!

The only tweaks I have made are straining the zucchini - the first time I made it I found the zucchini sunk and made a very moist layer on the bottom - now I just blend the zucchini then sit it in a metal strainer while I make the rest of the recipe - this strains off a lot of the liquid and now seems to make a lovely loaf, still nice and moist but not soggy.

I also measured the amount of zucchini I used so that I can be consistent each time I make it - I always use about 1kg.

Great way to use the abundance of zucchinis we have in our garden at the moment - hubby might be very sad when the supply drops off!

Name of Recipe: Chocolate Chip Zucchini Cupcakes
Number of People: Makes 30 small cupcakes
Ingredients:
250g zucchini, roughly chopped
1 egg
110g oil
170g raw sugar
1t vanilla extract
210g wholemeal plain flour
2T cocoa
1t cinnamon
2t baking powder
sprinkle of salt
250g choc bits

Preparation:
1. Preheat oven to 180 degrees
2. Blend zucchini well - 5 to 10 secs speed 6
3. Add egg, oil, sugar and vanilla extract. Mix on speed 4 for 10 secs
4. Add remaining ingredients except choc bits, mix on speed 5 for 5 to 10 secs
5. Stir through choc bits and divide among lined cupcake cases
6. Bake for 25 to 30 minutes

Converted from http://www.epicurious.com/recipes/food/views/Chocolate-Chip-Zucchini-Cupcakes-355032. I have changed it slightly.
The link to this recipe was put up by Cathy79 in the comments section of the Zucchini Brownies - thanks Cathy!

members comments

lucky - the mix made 48 mini muffins, they are so delicious, the boys are inhaling them. Thanks for sharing.

Denzelmum - Made this for friend's 5th birthday, interestingly the kids prefer to have this cupcakes rather then birthday cake.  DD request this for her lunch box next week.

joolsmicra - should the mixture be really runny? Huh?? or is it my gluten free flour mix! Panic over, they were fine.

astarra - Made these this morning in mini muffin size - well results are: DH - "yum", DD(5) - "I like them but don't want any more" (very not a sweet tooth, so could be why), DD(2) - "can I have some more - PLEASE??!" DD(10 mths) "num num num!!" So I think all in all, a sucess!! Thank you.

Soph77 - tried it out on 5 littlies and got a resounding yum. Might even add some memoc seed mix next time too. One for the lunch boxes - yay!

Tam - 10 cupcake size and 36 mini muffins in the oven - kids gave the mixture the thumbs up!!!  I reduced the sugar to 110gms and the choc chips to 180gms as it seemed sweet enough for us all.  Hopefully they'll all enjoy them as it will be great to have these in the freezer for snacks.

berringamababe - has posted a similar but different recipe to this one.  Recipe at the bottom of page 2.

Just wondering what temperature this is meant to be cooked at?

Will this recipe work for stewing other fruits too? I have been searching the forum for instructions on making stewed fruit (apricots in particular, as we have just picked four bucketfuls) but can't seem to find anything other than jam recipes.