Chocolate-Zucchini Cupcakes

4.6
(210)

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

23
23
23
23
Servings:
24
Yield:
2 dozen

Ingredients

  • 2 (1 ounce) squares unsweetened chocolate, melted

  • 3 eggs

  • 1 ¾ cups packed brown sugar

  • 1 cup vegetable oil

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 cups grated zucchini

  • ¾ cup chopped walnuts

  • 1 (16 ounce) package chocolate frosting

  • ½ cup walnut halves

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. 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 (per serving)

316 Calories
18g Fat
38g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 316
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 18%
Cholesterol 23mg 8%
Sodium 172mg 7%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 5%
Total Sugars 27g
Protein 3g
Vitamin C 2mg 9%
Calcium 40mg 3%
Iron 2mg 9%
Potassium 148mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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