Dark chocolate cupcakes use hidden vegetable

(Rich, dark and moist, these Chocolate Zucchini Cupcakes are individual treats)

Zucchini is still a player in the garden and I'm glad because grated zucchini is a great ingredient in baked goods, adding moisture and texture to many a recipe.

If you don't want to make a big cake using grated zucchini (and why not?), try cupcakes, which are darling little treats that satisfy that cake craving with individual portions.

I found this recipe from the Edgy Veggie, which is Ellen Kanner, a food and nutrition writer and vegetarian cook who has written for many publications, including the Miami Herald, where her syndicated column appears.

She has a fun, breezy style of writing about food, and her vegetarian recipes are really creative.

Check out her blog, Edgy Veggie, which features an array of global recipes "served with a side of quirk." Now, that's my type of cook!

I'm adding her cupcake recipe to my baking repertoire, although I changed it up a bit by using soy margarine in place of butter, a little less sugar, dark cocoa and a pinch of cinnamon.
The yogurt-baking soda combination makes it moist and fluffy, as you can see in the photo, above.

It's a quick and easy recipe to make, with most of the ingredients pantry staples.

And if you don't have any fresh zucchini, I would be glad to send some your way!

Chocolate Zucchini Cupcakes

1. 8 tablespoons Smart Balance (or unsalted butter)
2. 2/3 cup sugar
3. 1 egg
4. 1 cup unbleached white flour
5. 1/4 cup dark unsweetened cocoa powder
6. Pinch of salt
7. 1/3 cup plain yogurt
8. 1/2 teaspoon baking soda
9. 1 teaspoon vanilla
10. 1/4 teaspoon cinnamon
11. 1 hefty cup grated zucchini

• Place the grated zucchini in a bowl and let sit while you assemble the rest of the ingredients.
• Sift together the flour, cocoa powder, salt and cinnamon; set aside.
• In a small bowl, stir the baking soda into the yogurt, which will fizz and expand.
• In a separate large bowl or the bowl of a kitchen mixer, cream the soy margarine, or butter, and sugar until light and fluffy.
• Beat in the egg and vanilla.
• Squeeze the excess water out of the zucchini.
• Mix the flour mixture in thirds into the batter, alternating with the yogurt mixture.
• Fold in the drained grated zucchini.
• Spoon into a 12-count muffin tin that has been lined with paper cupcake holders.
• Bake about 25-30 minutes in a preheated 350-degree oven.
• Test for doneness by inserting a toothpick in the center of a cupcake; if it comes out crumb-free, the cupcakes are done.
• Let cool on a rack before frosting.

Chocolate-Mascarpone Icing

1. Melt about 6 ounces of semi-sweet morsels in the top of a double boiler.
2. Remove from heat and stir to cool a bit.
3. Whisk in 4 ounces of mascarpone and beat till fluffy.

• Top each cupcake with a dollop of this decadent, delicious frosting.

The cupcakes are so good and moist, you could skip the frosting and simply dust them with a little confectioner's sugar or nothing at all.