Chocolate Chip Zucchini Cake. It is a favorite around our house. So much in fact that I froze shredded zucchini from our garden this summer so I could make it year round.
Well I won a copy of Gooseberry Patch's new Cookbook "101 Cupcake, Cookie & Brownie Recipes" and as I was flipping through the pages I found a recipe for Chocolate Chip Zucchini Cupcakes with Peanut Butter frosting.
Why hadn't I ever thought of that before?!?!?!? Although their recipe for the chocolate chip zucchini cake was different than mine, I was dumbfounded that the thought never occurred to me to make my cake into cupcakes, let alone add a Peanut Butter frosting!!!!!
I went out to the freezer pull out a bag of my shredded zucchini and started making the cupcakes. I still used my recipe for the cupcakes as it had a few extra spices that the Gooseberry recipe lacked. But, I did use Gooseberry's recipe for the Peanut Butter Frosting.
1/2 cup creamy peanut butter
1/3 cup butter softened
1 T. milk
1/2 tsp. vanilla
1 1/2 cup powdered sugar
Beat peanut butter, butter, milk and vanilla until smooth. Gradually beat in powdered sugar.
This post was linked to: Recipe Swap Sunday at Remodelaholics, Made by you Monday on Skip to my Lou, Cupcake Tuesday on Hoosier Homemade, Tasty Tuesday Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Tuesday at the Table with All the Small Stuff, Hearth N' Soul with the Girl Chef, Delicious Dish at It's a Blog Party, Delectable Tuesday on Home Sweet Farm, Tasty Tuesday on 33 Shades of Green, Made from Scratch Tuesday on From Mess Hall to Bistro.