These cupcakes are yummy & your kids will never know there are vegetables in them!  This recipe makes 30-40 mini cupcakes.  These can also be made in regular size cupcake pans – just increase the cooking time for a few minutes.  Great for treats & snacks & nut free for lunch boxes.  They also freeze well, so they can go straight from the freezer to the lunch box. You can also reduce the amount of choc bits if you prefer.  Even with 150g choc bits, these will still be a yummy treat the kids will love.

Ingredients:
250g zucchini, roughly chopped
1 egg
110g vegetable oil
150g raw sugar
5g vanilla extract
210g plain flour (wholemeal if you prefer)
15g cocoa
1 tsp cinnamon
2 tsp baking powder
pinch of salt
150-200g choc bits

Method:
1)Preheat oven to 170 degrees
2) Place zucchini in TM bowl, chop 10 seconds/speed 6.
3) Add remaining ingredients (except choc bits) mix 15 seconds/speed 5. Scrape down the sides of the bowl & mix again 10 seconds/speed 5.
5) Add choc bits & mix 5 seconds/reverse/speed 4.

6) Divide mixture evenly in to patty pans & bake for 12-15 minutes.

Tips:

I use these old fashioned ice cream scoops to make sure each cupcake is the same size, which results in even cooking.   They also make much less mess!