Dessert for the Neighbors

If you are very lucky, you will live in a neighborhood with neighbors as great as mine once in your lifetime.  I love my neighbors; they are an eclectic group of woman (and one goofy, skinny computer guy) who love to be outside and all have dogs. 

There is Bentley the Rescue's owner, a kindred UNC die-hard basketball fan who doesn't mind sharing her flat screened TV (and suffering with me during this year's season) on game nights.  There is Milly the Boston Terrier's owner, a 50 something year old nurse who randomly left a bag of apples on my porch, because she noticed how much I liked fresh fruits and vegetables.  There is Bo's owner, the most put-together gal with the best southern accent who always has the best commentary for her dog's personality and actions.  Finally, there is Dolly's owner, a free-spirited yoga instructor who will put on her tall rain boots after a rain and splash around in the very deep rain puddles that form in our backyard with the neighborhood dogs.

Whether it's a quick wave before work or chatting over a beer in the evening, my neighbors play an important roll in forming my happy days in Raleigh.  I wanted to thank them for being such great neighbors, so I delivered a cupcake dessert to them yesterday evening!

Chocolate Chip Zucchini Cupcakes
1 1/2 cups all-purpose flour
2 Tbsp. unsweetened Dutch-process cocoa powder
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup plus 2 tablespoon sugar
1/2 cup vegetable oil
1 large egg
1/2 tsp. pure vanilla extract
1/2 lb. zucchini, coarsely grated (1 cup)
1 (6-oz.) package semisweet chocolate chips
Equipment: a muffin pan with 12 (1/2-cup) cups with paper liners

Preheat oven to 350°F with rack in middle.
Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips. Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes.
Cool in pan 5 minutes, then turn out to cool completely.

...I added cream cheese frosting, because it's always a hit!

Cream Cheese Frosting
1 (8-oz) package cream cheese
softened 1/4 cup butter
softened 1 cup sifted confectioners' sugar
1/2 tsp. vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.