Rating: 4.5 stars 4.6
210 Ratings
  • 5 star values: 148
  • 4 star values: 46
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 0

Chocolate and zucchini cupcakes with nuts - what could be better? Use pecans in place of walnuts if you like.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.

  • In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.

  • Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.

Nutrition Facts

316 calories; protein 3.4g; carbohydrates 37.8g; fat 18.3g; cholesterol 23.3mg; sodium 171.5mg. Full Nutrition
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