Chocolate Zucchini Cupcake

Chocolate Zucchini Cupcake (They’ll Never Know)

2 cups Zucchini (Pureed)
3 eggs
2 cups Sugar (I tried cutting it down, but ended up adding it back in. It just NEEDS it.)
3/4 cups Vegetable Oil
2 teaspoons Vanilla
2 tablespoons Brewed Coffee
2 cups Flour
1 cup Unsweetened Dutch Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Salt
1 tablespoon Cinnamon

	Combine all of the wet ingredients into a large bowl, from pureed zucchini to vanilla.
	Combine all of the dry ingredients in a separate bowl, mixing well.
	Mix the dry ingredients into the wet, stirring until well combined.
	Using a cookie scoop, fill your cupcake tins (mini or regular) 2/3 of the way full and place into a 325 degree oven.
	For mini cupcakes, bake for 10 minutes (do not over cook!) until a knife just BARELY comes out clean. For full-size cupcakes bake for 20-22 minutes.
	Let cool completely before frosting, or dust with powdered sugar.