Chocolate zucchini cupcakes - rebar

Ingredients

• 1 1/2 cups (360 mL) brown sugar
• 1/4 cup (60 mL) melted butter
• 3/4 cup (180 mL) vegetable oil
• 3 eggs
• 1 tablespoon (5 mL) vanilla
• 1/2 cup (120 mL) buttermilk
• 2 cups (480 mL) grated zucchini
• 1 cup (240 mL) chocolate chips
• 2 cups (480 mL) unbleached flour
• 1 cup (240 mL) cocoa, sifted
• 1/2 tablespoon (2.5 mL) salt
• 2 tablespoon (10 mL) baking soda
• 1 tablespoon (5 mL) allspice
• 1 1/2 tablespoon (7.5 mL) cinnamon

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Preparation

• Preheat oven to 350 degrees F.
• Lightly grease muffin and large in line with muffin cups.
• In a medium bowl mix together sugar, butter and oil.
• Beat in eggs, one at a time until well Incorporated.
  
• Stir in vanilla, buttermilk, zucchini and chocolate chips.
• In another bowl mix all the dry ingredients.
• Add the liquid ingredients and mix until blended.
• Pour into large muffin cups.
  
• Bake in center of oven for about 35 minutes.
• Cool on a wire rack while preparing cherry.
• Makes 9 large or 20 small cupcakes standard cakes.

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