Chocolate Zucchini Cupcakes

Preheat oven to 325.  Grate zucchini.  (If young zucchini, leave skin on.
If mature zucchini, remove green skin and seeds before grating.)

2 cups grated zucchini
3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup unbleached flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup oil or 2/3 cup applesauce with 2 Tablespoons oil
2/3 cup cocoa powder
3/4 cup chocolate chips, optional

Measure all ingredients into mixing bowl.  Blend well.  Using ice cream scoop, fill cupcake tins.
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Makes 27 cupcakes.

When zucchini is abundant, grate 4 cups, freeze.  When ready to bake, defrost, measure out 2 cups of pulp, discard juice.

This recipe and others are in Volume II of Life Is a Garden Party available through WestBow Press