Chocolate Zucchini Cupcakes

Name: Chocolate Zucchini Cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 120 min
Ingredients: 1 cup pecans; 1 tablespoon butter; cooking spray; 3 cups grated zucchini; 1.5 cups vegetable oil; 3 eggs; 3 cups all-purpose flour; 3 cups white sugar; 10 tablespoons unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; 2 (8 ounce) packages cream cheese, softened; 0.5 cup salted butter, softened; 2 cups white sugar; 1 teaspoon almond extract

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2 Reviews

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I just love chocolate but I am not the hottest for really rich food during the summer, so a nice alternate to this dilemma is zucchini-chocolate cupcakes with cream cheese icing!

Recipe by tayoush

Published on June 19, 2020

2

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

1 hrs 10 mins

Total Time:

2 hrs

Servings:

18

Yield:

18 cupcakes

Jump to Nutrition Facts

Ingredients

1 cup pecans
1 tablespoon butter
cooking spray
3 cups grated zucchini
1 ½ cups vegetable oil
3 eggs
3 cups all-purpose flour
3 cups white sugar
10 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt

Cream Cheese Icing:

2 (8 ounce) packages cream cheese, softened
½ cup salted butter, softened
2 cups white sugar
1 teaspoon almond extract

Directions

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
Combine zucchini, oil, and eggs in a large mixing bowl.
Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
Bake in the preheated oven for 25 minutes.
While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

Nutrition Facts (per serving)

658	Calories
39g	Fat
76g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 658
% Daily Value *
Total Fat 39g	50%
Saturated Fat 13g	65%
Cholesterol 74mg	25%
Sodium 313mg	14%
Total Carbohydrate 76g	28%
Dietary Fiber 3g	9%
Total Sugars 56g
Protein 7g
Vitamin C 4mg	18%
Calcium 73mg	6%
Iron 2mg	12%
Potassium 194mg	4%

* 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.