Marvel-ous Zucchini Chocolate Cakettes

The season's first zucchini, fresh from the garden!

Bless me fellow bloggers for I have a confession to make....it wasn't a pretty sight......my Tupperware and other assorted containers got completely out of control!  I didn't know where to put them anymore.  It seems no one else knew where to put them either.  Lids and containers stood perilously on counters, fridge tops, and window sills.  The slightest of miscalculations in movements would cause a landslide of plastic container hell to come tumbling down.  It was unsightly, it was bothersome, it was not what the Little Kitchen needed.  Especially since I have been on holidays for a while....how did I let it come to this?

A small portion of the un matched and un used plastic explosion!!

 Too much time in the hammock? Too distracted by Cleo Coyle novels? Too many doctor appointments?  Who knows.  I think I have fixed it.....for now....as long as everyone else co operates...I mean there are only 3 of us in the house.  It must be the cats getting into the plastic containers messing them up and hiding lids....hmmmm.

Neatly stacked, lids stored

Lids!!!

Now that I have cleared away the clutter, it is time to de-stress with some baked goods!  These honestly made me giggle while baking...I am sure the boys assumed I was up to no good: they were right. I turned zucchini into chocolately cakey goodness.....it just so happens the cakes were in the shape of Marvel superheroes! (A special Thank you to my sister for picking these up at the Williams Sonoma when she was in Oklahoma City, OK!!!!!! According to the sales lady, it was the first day they had them and my sister snagged it up!! THANK YOU!)

Best Cake pan ever!!!

I can assure you that chocolate zucchini cake is a delectably moist and chocolately cake, you won't taste the zucchini at all, just chocolatey cakey goodness!



Chocolate Zucchini Cake
Printable version

1/2 cup butter, room temperature
1/2 cup oil
1 3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup buttermilk (or 1/2 cup milk soured with 1 1/2 tsp lemon juice)
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1/4 cup cocoa powder
2 cups zucchini, grated (or shredded)
3/4 cup chocolate chips (optional)


Pre heat oven to 350F



In a bowl and set aside until ready to use, sift together the flour, cocoa, baking soda, and salt.

In the bowl of your stand mixer (or a bowl and a hand mixer, or in a bowl with a wooden spoon and some elbow grease....) cream together the butter, oil, and sugar until light and fluffy.

Add the eggs, one at a time until mixed in.  Mix in the vanilla and butter milk.  Keep the mixer going for a few minutes on medium low until the mixture is a nice pale yellowish colour.

Now find the bowl you set aside with the dry ingredients and add it all to the mixing bowl.  Mix until well combined.

Add in the zucchini and the chocolate chips, and once again mix to combine.

Now scoop the batter into a pan that has been greased and floured or muffin tins with liners.


This pan takes 1/2 cup of batter per form.

Make sure the batter gets into all the nooks (ears) and crannies!

Bake cupcakes for 20 to 25 minutes or until a toothpick inserted comes out clean.
With this pan, I give it a shimmy shake to make sure the cakes are loose.  After a 10 to 15 minute rest, flip them out onto a rack to cool.

Oh Thor, you are so handsome!!!

Until next time, stay warm and eat well!