Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes

  • 1 cup zucchini, grated
  • 1 cup applesauce, unsweetened
  • 1 teaspoon vanilla extract
  • ½ cup agave nectar, divided
  • ¼ cup brown sugar
  • 1 cup whole wheat flour
  • ½ cup all purpose, unbleached flour
  • ¼ cup flaxseed, ground
  • ½ teaspoon baking powder, low sodium
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon, divided
  • ½ teaspoon ginger, ground
  • ¼ teaspoon cloves, ground
  • ¼ teaspoon nutmeg, grated
  • ½ cup cocoa, unsweetened

1. Preheat oven to 350°F and line muffin cups with paper liners.

2. Put grated zucchini in paper towels and squeeze out as much water as possible. Set aside.

3. In large mixing bowl, add applesauce, vanilla extract, ¼ cup agave and mix thoroughly.

4. Add flours, baking soda, baking powder, flaxseeds, 1 teaspoon cinnamon and other spices, and mix well. Add cocoa and mix thoroughly.

5. Add zucchini mixture and stir thoroughly.

6. Fill paper liners with chocolate zucchini batter to ¾ full. Bake for approximately 20 minutes or until a toothpick comes out clean from the center of cupcake.

7. Mix ¼ cup agave with ½ teaspoon cinnamon in small bowl. Before serving, drizzle agave mixture over cupcakes as icing and enjoy!


5 servings

Reprinted with permission from the American Culinary Federation with credit to: Stacey Antine, MS, RD, and HealthBarn USA
Chef & Child Ingredient of the Month, May 2014

Roasted Chatham Cod

Roasted Chatham Cod

  • 6 – 6oz Chatham Cod Filet

  • 6 oz – Evo Oil

  • 2 heads – Thin Julienne Fennel

  • 36 slices – Thin Sliced Garlic Coves

  • 1 lb. – Small New Potatoes, Boiled and Sliced

  • 1 bunch – Fresh Thyme, chopped

  • 18 Sprigs – Fresh Oregano, chopped

  • 72 each – Nicoise Olives

  • 6 tbsp – Capers

  • 30 pieces – Canned Whole Tomatoes

  • Salt and pepper to taste

  • For Ganish – .5 bunch – Chopped Parsley

  • Equipment – Casserole Dish and Large non-stick pan


For the Fish – in a non-stick pan, seat the Cod on one side and set aside.

For the casserole dish – Arrange the Fennel, garlic, potatoes, herbs, olives, capers and tomatoes in the casserole dish. Place the seared Cod in the center of the dish and cover the Cod with some of the vegetables. Drizzle with the Evo Oil and season to taste with salt and pepper. Place into a 400 degree oven for 15 mins until Cod is done and vegetables get some caramelization. Finish the casserole dish under the broiler for 1 minute for additional caramelization. Garnish with parsley.

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