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Chocolate Zucchini Cupcakes
Chocolate Zucchini Cupcakes Eileen Goltz | Dairy
1 hour, 15 minutes 40 minutes
15 minutes
20 minutes
12 servings

  • 2½ cups flour, unsifted
  • ½ cup cocoa
  • 2½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup soft butter or margarine
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons grated orange peel
  • 2 cups coarsely-shredded zucchini
  • ½ cup milk
  • 1 cup chopped walnuts or pecans

  • 2 cups powdered sugar
  • 3 Tablespoons milk or non-dairy substitute
  • 1 teaspoon vanilla

  1. Preheat the oven to 350°F.
  2. Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
  3. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
  4. Pour the batter into a greased and flour-dusted (or use paper liners) cup cake pan. Bake in the oven for about 25 minutes (test at 20 minutes!) or until a wooden pick inserted in the center comes out clean.
  5. Cool in pan 15 minutes; place on wire rack to cool thoroughly.

  6. Mix together powdered sugar, milk, and vanilla. Beat until smooth. Drizzle glaze over cupcakes.

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