Ingredients
100g zucchini (about 1 small) unpeeled, trimmed, chopped
100g carrot (about 1 small) unpeeled, trimmed, chopped
50g broccoli stalk, roughly chopped
150ml milk
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
Icing
½ cup icing sugar mixture
2 Tbsp cocoa powder
1 tsp vanilla extract
1 Tbsp water
Method
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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.
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Put zucchini, carrot, broccoli stalk and milk in a blender and blitz until smooth. Add spinach and cocoa and blitz again.
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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.)
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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.
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To make icing, put all ingredients in a bowl and mix until smooth.
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Drizzle cupcakes with icing and top with fresh berries or hundreds & thousands.
