Remember how I have garden veggies coming out my ears? I decided to make chocolate zucchini cake, chocolate zucchini cupcakes to be exact, because I don't need to eat a whole cake. I figured I could try and freeze some of the cupcakes to eat at a later date. Portion control? I used my mother-in-laws recipe and it made a lot of batter. I made 12 cupcakes, 24 mini cupcakes and I still had enough batter to fill up a 6 inch round pan. I ended up not frosting the mini cupcakes and freezing them so we will see how they do in the freezer. We used cream cheese frosting
Chocolate Zucchini Cake
- 2 C. flour
- 1 3/4 C. sugar
- 1/2 C. unsweetened cocoa powder
- 1 t. baking powder
- 1 t. cinnamon
- 1 t. salt
- 1/4 t. baking soda
- 2 C. shredded, drained zucchini
- 2/3 C. oil
- 4 eggs
- 2 t. vanilla extract
Cream Cheese Frosting
- 1 8 oz. pkg. cream cheese
Looks yummy! Thanks for linking up to the Creative Genius Link Party! I'd love to see you link up again tomorrow!
ReplyDeleteI have taken the cake out of the oven and let a layer of the green mint chips melt on top and spread when melted.
ReplyDelete