Credits

Recipe adapted from Sally’s Baking Addiction. She has lots of incredibly helpful information so I encourage reading through her post.

Ingredients

amount	ingredient
250g	flour, all-purpose
60g	cocoa powder (not dutch processed)
2 tsp	baking soda
½ tsp	baking powder
1 tsp	espresso powder (optional)
½ tsp	salt
125g	oil
90g	applesauce, unsweetened
250g	sugar
15g	molasses
4	eggs
80g	sour cream
360g	zucchini, shredded
180g	chocolate chips

Process

preheat oven: 350°

1. in medium bowl, combine all dry ingredients (flour through salt in the list); mix thoroughly
2. in a separate bowl, whisk wet ingredients (from oil through chocolate chips)
3. add dry ingredients to wet ingredients and mix until just combined
4. spray muffin tins with spray oil (or use cupcake liners), then divide the batter into the tins, almost filling each cavity

bake: ~22 minutes

5. let cupcakes cool for ~10 minutes on the counter, then remove from tray

nutrition

whole recipe: 1,495g = 4,517 calories
1 cupcake = 238 calories

notes

substitutions & replacement

• because of the science involved, the cocoa powder can’t be replaced with dutch-processed cocoa powder; read the original recipe post for more details (see Credits section above)
• if you do not have applesauce, you can just use oil; you can replace some of the oil in most baked goods with applesauce
• espresso powder deepens the chocolate flavor, without giving any coffee flavor in this amount; use it if you have it, skip it if you don’t
• if you don’t have molasses, use 100g of regular sugar and 150g of brown sugar

other

• all ingredients should be at room temp; if you’re like me, just heat a cup of water in the microwave to generate heat and steam, then put the sour cream and eggs in the TURNED OFF microwave to warm up before you start
• oil the tray really well as they will stick to dry spots easily

See the freezing guide for tips and information on freezer-safe food storage.