Veggie Cake

I was at work less than an hour when a shoe flew at me.  A shoe.  "WHO THROWS A SHOE?"

I have already reached my days limits on tantrums.  And it's barely after 1.  Less than 4 hours to go today, thank Heavens.

I don't want to leave lunch and go back to work today.  It's a Monday.

But on to my happy place.  Here is a veggie cupcake recipe I probably got from epicurious.com or allrecipes.com a while back.  Zucchini Chocolate with Chocolate chips.  I'd frost with a light vanilla buttercream.  Or, for fun, maybe a zesty orange.


Ingredients
 1-1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons and 2 teaspoons instant hot chocolate mix
1/3 cup butter
1/3 cup olive oil
1 cup and 3 tablespoons white sugar
1 EXTRA LARGE egg
1/3 cup sour milk
3/4 teaspoon vanilla extract
1-2/3 cups grated zucchini
 2/3 cup chocolate chips

Preheat oven to 325 degrees 


cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups.