10 responses

  1. Crystal
    November 15, 2012

    Delicious!!! My mom used to bake zuchini bread when I was younger. I’ve often thought about it, but haven’t yet. I’m definately going to try these cupcakes!!! They look delicious!!

  2. daisy
    November 15, 2012

    I love that you offered sucanat and olive oil as substitutes. I use both instead of traditional ingredients. ( Just a note that light olive oil is best for baking, extra virgin for savory dishes.)
    Did you use the Special Dark cocoa? Can’t wait to try this with the whole wheat pastry flour. I want to start using it in more of my treats. Thanks, Jami!

    • Jami
      November 15, 2012

      Actually, Daisy, I use whatever olive oil we have and I don’t notice a difference, but others might – you’re right. I buy an organic cocoa in bulk, so no special cocoa. What makes these dark is the amount of cocoa to sugar ratio – meaning, they’re more chocolatey than sweet. :)

  3. Ashley@AttemptsAtDomestication
    November 15, 2012

    I keep seeing so many zucchini baking recipes on Pinterest but I’ve yet to try any of them. I think these pictures have convinced me that I need to try them out! ;)

  4. Rachael Resurreccion
    November 16, 2012

    I had your Zucchini Cinnamon Freezer Muffins on my menu plan for this morning, but when this showed up in my inbox yesterday I decided to give it a try instead. I was surprised at how thick the batter was so I doubled checked the recipe and noticed that the picture of your unbaked cupcakes look just as thick. I used half the batter for full size muffins and half for mini muffins (mostly because I don’t have two muffin tins). We are still waiting for the full size cupcakes to finish but the mini ones are wonderful (no frosting, but we will top with straight peanut butter to make these little treats work as a breakfast). Thank you!

    • Jami
      November 18, 2012

      I’ve not had them for breakfast before, but I like them with pb frosting, so plain pb would be good, I bet. I’ve found the thicker batter produce a really moist cupcake that doesn’t dry out as much as thinner batters. It is different, though. Glad you enjoyed them!

  5. Marina
    April 14, 2013

    This sounds delish and I’m going to try it very soon. Do you think it would work if I substituted the coconut/olive oil for apple sauce? I generally do that in baking, but I wouldn’t want to spoil this recipe.

    • Jami Boys
      April 14, 2013

      I firmly believe (good) fats are good for us, Marina, and applesauce ups the sugar/carb ratio so I don’t ever do that. It makes the texture a bit more rubbery, too, in my opinion (when I’ve tasted other’s baked goods with only applesauce) – but you are free to do whatever you’d like! That’s one of the joys of making things from scratch yourself. :)

  6. Jenny Park
    June 2, 2013

    I made these but used 1/2 bean puree and 1/2 coconut oil (to increase fiber and protein and decrease a bit of fat) and they baked up super fluffy and high and were so filling! And don’t worry you don’t taste the beans at all…just yumminess! Thanks!

    • Jami
      June 3, 2013

      Wow, Jenny – that sound really interesting!

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