Zucchini, Chocolate and Peanut Butter Cupcakes

I love basically anything with peanut butter, but when I saw a recipe for chocolate cupcakes with zucchini, I knew I needed to try them. It sounds like a strange combination, but just like carrots in carrot cake, the zucchini adds moistness to the cupcakes without adding any vegetable flavor. Not only that, the peanut butter icing is AB-SOL-UTE-LY delicious. It reminds me of the peanut butter spread you can find at Amish restaurants or bakeries... sooo good. I spread the leftover icing on some rich tea biscuits, which are plain cookies, that sort of remind me of graham crackers. I can't recommend this recipe enough.

Zucchini, Chocolate and Peanut Butter Cupcakes
Source: With a Grateful Prayer and a Thankful Heart, originally from Better Homes and Gardens Magazine
Makes 24 cupcakes

Ingredients

· Nonstick cooking spray (optional)

· 2 cups shredded zucchini (about 8 oz.)

· 3 eggs

· 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) I don't think this is optional!

· 1 recipe Peanut Butter Frosting

Directions

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.

Peanut Butter Frosting: In a medium mixing bowl beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually add 1-1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until frosting reaches desired consistency. Makes about 1-1/2cups.