Monday, March 18, 2013

St. Patty's Day treats: chocolate zucchini "cupcakes" with bailey's buttercream icing

Zucchini Bread and Bailey's buttercream icing

Moist chocolate zucchini bread is the answer to your prayers. Your prayers for a satisfying snack that is rich, arguably "healthy" and easy to freeze. Perhaps even the perfect snack while you are nursing one mean hangover.

I made an adapted version of chocolate zucchini bread from this wonderful recipe.

I wanted to be able to share this lovely bread at a bake sale so I adapted the recipe to make single serving "cupcakes". To celebrate St. Patrick's day, I made a green bailey's buttercream frosting to top it all off.

Grate baby grate!

Wet ingredients

Yes, you do need to add chocolate chips

1 & 1/2 Cups Shredded Zucchini (use the medium hole side of a box grater)
1 Cup All Purpose Unbleached Flour
1/2 Cup Unsweetened Cocoa Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/4 Teaspoon of Salt
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Vanilla Extract
1/2 Cup Sugar
1/2 Cup packed Dark Brown Sugar
2 Eggs
1/2 Cup Canola Oil
1/2 Cup Dark or Semi-Sweet Chocolate Chips (optional)
Pack of rolo chocolate (optional)


Preheat your oven to 350 degrees.

1. Combine wet ingredients (oil, both sugars, vanilla) in a bowl. I used my hand mixer.

2. Add your eggs one at a time and add in the shredded zucchini to your wet ingredients.

3. In a separate bowl sift your dry ingredients (flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg and salt) together. For the cocoa powder, you will see little chunks in your sieve - give it a little nudge and it should sift right through.

4. Slowly add the dry ingredients into the bowl with the combined wet ingredients. Fold into combined.

5. Fold in chocolate chips. Your batter should be very thick and dense. 

6. Using a ice cream scoop, fill your cupcake liners 3/4 of the way full. I tried pouring from a bowl with a spout and it got way too messy! 

7. *Optional step: Add a rolo to the middle of your cupcakes so your cupcakes have a pot of gold in the middle! 

8. Bake at 350 degrees for 20-25 minutes until a knife or toothpick comes out clean. 

9. Allow your cupcakes to cool on a cooling rack and enjoy! 

* If you would like to make a loaf of delicious and moist chocolate zucchini bread, pour into a greased loaf pan and bake for 45-50 minutes until a knife or toothpick comes up clean. 

For the buttercream Bailey's icing:

1/2 cup butter, softened at room temperature (you can cheat by popping it in the microwave)
1 & 1/2 cups icing sugar
2 Tbsp. Bailey’s Irish Cream
1 tsp. vanilla extract
10 drops of green food colouring

1. Cream the softened butter in a large bowl with a hand mixer.

2. Alternate adding portions of the dry ingredient (icing sugar) and wet ingredients (the Bailey's and vanilla extract). 

3. Using the hand mixer, beat the icing until light and fluffy. 

4. Add a couple drops of green food colouring at a time until you achieve the desired green colour. 

5. Pipe or spread the icing with a knife onto fully cooled cupcakes.

6. Add some sprinkles for some irish luck!!! I am still on the look out for shamrock sprinkles like these.

Readers - how did you celebrate St. Patrick's day this year?

1 comment:

  1. omg, as soon as I read chocolate-zucchini... yum! Totally trying this one. :)
    xoxo Aimee of The Sitch on Fitch