Chocolate Zucchini Cake Redux

I’ve been messing around with my recipes, again. But I had to.

My mom and her husband skipped the country a few weeks ago (hello Canada!) and she left me with a host of produce, including a bunch of zucchini, and I decided it was time to make us some cake. Chocolate Zucchini Cake that is. In fact, I had enough zucchini to make two batches of the recipe. But, not wanting to make two of the same thing, I tried the batter out as cupcakes.

Exceptional.

Soft, moist, chocolatey, completely delightful.

Mmmmm.

Because I made the cake and cupcakes at the same time, I packed up the cupcakes and put them in the freezer. To keep their deliciousness safe from the horrors of the freezer, I covered the plastic container with plastic wrap, then a layer of aluminum foil and then snapped the lid in place.

After two weeks, I was happy to find that the freezer ain’t got nothing on these sweets.

The only bad thing about this recipe in cupcake form is that it is much easier to eat an absurd amount of them.

But there is a vegetable inside, right? That counts for something.

I have updated the original post with the cupcake information.

Take care.