Makes 12 small cupcakes or 6 large cupcakes
1 cup sugar
1/3 cup California COOC-certified extra virgin olive oil
1 teaspoon vanilla extract
1 cup fresh zucchini, finely grated
2 tablespoons plain yogurt
1 cup all-purpose flour
5 tablespoons unsweetened cocoa powder
½ teaspoon sea salt
½ teaspoon baking powder
Frosting, optional, as needed
Preheat oven to 350°F. Line a 12 mini-cupcake or 6 regular cupcake tray with liners.
Whisk together sugar, oil, egg, and vanilla in a large bowl until thick and smooth. Add zucchini and yogurt; stir well.
In a medium bowl, sift together flour, cocoa, salt, and baking powder. Add to sugar mixture; stir until just mixed.
Pour batter into cupcake liners. Bake until cupcakes are set and feel a bit springy to the touch, 18 to 20 minutes for mini cupcakes and 22 to 25 minutes for regular cupcakes. Cool in tins 10 minutes; remove from tins and cool completely on wire racks. Frost with favorite topping if desired.
Recipe and photo shared with permission from The Olive Press.