These are AMAZING!!! I omitted the all spice because I didn't have any and replaced w/ 1/2 tsp of instant espresso powder just for funsies. I also find that a good quality cocoa powder really makes a difference. This time I used Penzey's dutch cocoa powder and they came out so much better than the regular grocery store stuff (even better than Ghirardelli). One last thing...I shortened the baking time quite a bit. My minis only took about 20 minutes and the regular sized cupcakes took about 25. Make them. You will not be disappointed. I promise.
Chocolate Zucchini Cupcakes
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans.
Bake in the center of the oven for about 35 minutes. Don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat). Cool on a wire rack. Icing is optional. I used this recipe for Cream cheese Frosting.
Yields 9 large cupcakes or 20 standard cupcakes.
Adapted from: 101 Cookbooks
And originally from Rebar: Modern Food Cookbook by Audrey Alsterburg & Wanda Urbanowicz (Big Ideas Publishing, 2001) - reprinted with permission