This is a more dense cake that our family thought we would try as cupcakes. The kids were skeptical that they wouldn’t be able to taste the zucchini so were very surprised when it seemed just like any other chocolate cake. We frosted the cupcakes with a chocolate buttercream.

Ingredients

• 1/2 cup Earth Balance
• 1/2 cup vegetable oil
• 1 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 cup chopped pecans
• 3/4 cup chocolate chips
• 1/2 cup sour soy milk
• 2 1/2 cups flour
• 1/4 cup cocoa
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups grated zucchini

Yield: two 8” round cakes or 18-24 cupcakes

Preheat oven to 325^o

Cream butter with oil and sugar. Slowly beat in eggs, vanilla and sour soy milk. In a separate bowl, mix dry ingredients. Stir this mixture into the creamed mixture.

Add pecans, zucchini and chocolate chips. Pour batter into lightly greased pans. Bake for 55 minutes or until done.