Ingredients

-nonstick cooking spray

-2 cups shredded zucchini (8 oz.)

-3 eggs

-2 cups granulated sugar

-3/4 cup cooking oil

-2t vanilla

-2 cups flour

-2/3 cup unsweetened cocoa powder

-1t baking soda

-1t salt

-1/2t baking powder

-3/4 cup milk chocolate pieces

-Peanut butter frosting

-1/2 cup peanut butter

-1/3 cup softened butter

-1T milk

-1/2t vanilla

Preparation

  1. Preheat oven to 325. Line twenty-four 2.5 inch muffin cups with a double or single layer of paper bake cups or lightly coat with cooking spray.
  2. In a large bowl, stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate pieces; stir until combined. Spoon batter into prepared cups, filling cups about half full. Bake about 25 minutes or until a wooden toothpick inserted in the center of a cupcake comes out clean. Cool in pans on wire racks for five minutes. Remove from cups. Cool completely. Frost with Peanut Butter frosting.

PB Frosting: Beat peanut butter, softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until combined. Stir in additional 1-2t milk if needed until desired consistency.