Sunday, 2 November 2014

My best Chocolate Zucchini recipe yet! Thermomix/Bellini Chocolate Zucchini spelt cupcakes

One of the things that has fallen victim of my new status as part time 'worker'/full time mum is baking. It's been months since I have baked anything. Since I've returned to work I'm lucky to have enough time/energy/motivation to cook dinner let alone the nice extras that I would usually have around.

For the first few weeks of adjusting to the new routine I let things slide, surviving the week was really my only goal, so what if the kids had pasta and sausages every second meal? Or that the floors were as sticky as my toddlers hands? It was survival mode people but now nearly two months in I can see if I don't push myself a little bit more this 'survival' mode could become our normal routine.

So in between cooking sausages last night (well I'm not a miracle worker!) I whizzed up some Chocolate Zucchini Coconut Spelt Cupcakes (phew that was a mouthful!). Was so proud of myself that they actually turned out tasty and light (which can be hard with spelt) I whipped up some milk powder sugar free icing and served them with as much pomp and ceremony as the arrival of a wedding cake... Only to have the kids eat all the icing and leave the sneaky veggie cupcakes!! ARRGHH!! Seriously, I shouldn't be surprised and luckily I hadn't iced them all so next time they will be served unfrosted!
 
 

I do find that zucchini cakes are best eaten in the first day or two, if you know you won't get through them freeze them after they have cooled down as after a day or so the moisture from the zucchini makes them quite sticky.

I made this recipe in the Bellini but you could easily make it in a stand mixer. I think this is probably my third or fourth Chocolate Zucchini recipe(!) but I think when attempting to sneak in some veggies you can't beat the chocolate/zucchini combination. I have to say I think this is one of my best ones yet!
 

 

Here is the recipe for the Bellini/Thermomix:

Chocolate Zucchini Coconut Spelt Cupcakes

(Yields approx. 15 cupcakes)

Ingredients

250g zucchini
80g butter
150g white spelt flour
2 tsp baking powder
1/4 tsp bi-carb soda
30g cocoa
20g dessicated coconut
2 tbsp. milk
2 eggs
1/2 tsp vanilla extract
2 tbsp. Natvia stevia
1/4 cup rice malt syrup

Method


1. Pre-heat oven to 180 degrees Celsius (or 160 degrees fan-forced)
2. Prepare cupcake moulds with cupcake cases (or use silicon moulds as I do)
3.Place quartered zucchini into Bellini and chop on speed 6 for 6 seconds, scrape down sides and chop again on speed 5 for 5 seconds
4. Add cubed butter and melt for 2-3 minutes at 50degrees, speed 1 or until melted
5. Add all remaining ingredients and combine on speed 5 for 8 seconds, scrape down sides and repeat until all is combined.
(The batter supposed to be quite runny, if you think it is too thick add more milk)
6. Pour batter into cupcake moulds until 2/3 full and bake in oven for approx. 15 minutes or until skewer comes out clean.
7. Stand in tray for 3 minutes before turning out onto cooling rack.
8. Top with your favourite icing (I used my milk powder icing* as its dead easy) or just eat them as is!

(* The icing recipe uses soy milk powder however milk powder works just the same)


Do you have a great sweet hidden veggie recipe? Do share!





6 comments:

  1. I don't have a Bellini, but I guess I could modify the recipe. They sound good, and yummy.(always important!)

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    Replies
    1. Hi Emily! It can easily be converted if you don't have a Bellini or the like just that the zucchini may be a little courser.

      1. Grate the zucchini with a fine grater.
      2. Melt the butter and rice malt syrup together
      3. Sift the flour, baking powder, bicarb and cocoa into a bowl
      4. Lightly whisk the eggs, milk, vanilla together in a jug or the like and add to bowl
      5. Add natvia and coconut to bowl and combine
      6. Add butter mixture to bowl and mix
      7. Add grated zucchini and mix until combined
      8. Add more milk if needed

      Easy!

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  2. Oh I am ALL about the hidden veggies at the moment, thanks to a fussy two-and-a-half-year-old. So thank you! Definitely going to try this!

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    Replies
    1. Thanks Naomi, let me know what your 2 1/2 year old thinks!

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Thanks for your comments!