Name: Chocolate-Zucchini Cupcakes recipe
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

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

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

Nutrition Info

316.1 calories carbohydrate: 37.8 g cholesterol: 23.3 mg fat: 18.3 g fiber: 1.3 g protein: 3.4 g saturatedFat: 3.6 g servingSize: - sodium: 171.5 mg sugar: 27.1 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

2 dozen

Recipe Note

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

Alternatives to this recipe

Chocolate-Zucchini Cupcakes

See more alternatives

All Recipes Ideas