CHOCOLATE-ZUCCHINI CUPCAKES

Chocolate-Zucchini Cupcakes image

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

Provided by jen

Categories Fruits and Vegetables Vegetables Squash

Yield 24

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 171.5 mg, Sugar 27.1 g