(Makes 12 small or 6 large cupcakes )
- 1 cup sugar
- 1/3 cup Beyond the Olive California Blend extra virgin olive oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup finely grated fresh zucchini
- 2 Tbsp plain yogurt
- 1 cup all-purpose flour
- 5 Tbsp unsweetened cocoa powder
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- Frosting, optional, as needed
Preheat oven to 350 degrees. 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.
We used our California Blend extra virgin olive oil (Pasadena Blend) Extra Virgin Olive Oil for these cupcakes; it’s not too strong and has a gentle sweet finish. For a fluffy finish, we topped the cooled cupcakes with a whipped vanilla frosting, but use whatever frosting you like best—or just enjoy them plain and fudgy!
Adapted from The Olive Press