100g zucchini (about 1 small) unpeeled, trimmed, chopped
100g carrot (about 1 small) unpeeled, trimmed, chopped
50g broccoli stalk, roughly chopped
30g baby spinach leaves
½ cup cocoa powder
125g butter, melted
1 cup brown sugar
3 free-range eggs
1 cup plain flour
½ tsp bicarbonate of soda
½ tsp baking powder
½ cup wholegrain rolled oats
Fresh berries, to decorate
Hundreds & thousands, to decorate
½ cup icing sugar mixture
2 Tbsp cocoa powder
1 tsp vanilla extract
1 Tbsp water
Preheat oven to 180°C fan-forced (200°C conventional). Line 18 holes of two 12-hole, 1/3 cup-capacity muffin tins with paper cases.
Put zucchini, carrot, broccoli stalk and milk in a blender and blitz until smooth. Add spinach and cocoa and blitz again.
Put butter and sugar in a large bowl and whisk until combined. Whisk in eggs, one at a time. Pour in zucchini mixture and whisk again until smooth. (It’s OK if mixture looks a little split.)
Sift in flour, bicarb and baking powder and stir until smooth, then stir in oats. Pour evenly into prepared holes. Bake for 20 minutes or until cooked when tested with a skewer. Set aside in tin for 5 minutes, then turn out onto a wire rack to cool completely.
To make icing, put all ingredients in a bowl and mix until smooth.
Drizzle cupcakes with icing and top with fresh berries or hundreds & thousands.