2 cups sugar
¾ cup canola oil
2 t vanilla extract
3 large eggs
1/3 cup low-fat buttermilk
2 ¼ cups shredded zucchini, smaller holes on box grater
Zest of one lemon, finely grated
Zest of one orange, finely grated
2 ½ cups all purpose unbleached flour
½ cup cocoa powder, Ghiradelli’s is preferred
1 ½ t baking soda
1 t kosher salt
½ t cinnamon
Preheat oven to 375 degrees. Prepare muffin tin by spraying with cooking spray or use cupcake liners.
In a large bowl, whisk together the sugar, oil, and vanilla. Add the eggs one at a time, whisking well after each addition and then add buttermilk. Follow this with shredded zucchini, lemon and orange zest.
In a separate bowl, combine the flour, cocoa, baking soda, salt and cinnamon, whisking to combine. Stir half of the flour into the zucchini mixture and then add the other half, stirring well.
Distribute batter evenly into the cupcake tin. Bake for 25-30 minutes, checking at 25 by testing springiness in muffin top with your finger or check with a toothpick to see if they are done baking.
Cool in pan, store in airtight container for up to four days in refrigerator.