These cupcakes are a great treat with a little something healthy in them. They’re so moist and delicious that you won’t even know they’re loaded with zucchini.

2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1/3 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
1/2 pound zucchini, coarsely grated (1 cup)
1 (6-ounces) package semisweet chocolate chips

Preheat oven to 350°F with rack in middle. Whisk together flour, cocoa, baking soda, baking powder, and salt. Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips. Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes. Cool in pan 5 minutes, then turn out to cool completely.

I was trying to figure out what kind of cupcakes would be best to make for Cole  to take to daycare to share with the other kids for his birthday. I didn’t want the other parents to hate me for filling their kids up with cupcakes that were full of sugar and fat with no nutritional value at all. After experimenting with some low sugar/low fat recipes, I just wasn’t really happy with them. They were ok for a snack, but not for a birthday treat. So I decided on zucchini cupcakes, because I know from the Zucchini Chocolate Cake recipe that I tried before that it can taste really great in baked goods. I kept most of the sugar and fat (I did reduce the amounts slightly though), but at least these weren’t completed void of nutrition. I topped them with a cream-cheese frosting and sprinkles, with Cole’s help. They were really scrumptious and best of all, Cole approved!

Recipe adapted from Epicurious