Chocolate-Zucchini Cupcakes Recipe

Name: Chocolate-Zucchini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces unsweetened chocolate; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 3 eggs; 1 ¾ cups packed brown sugar; 1 cup vegetable oil; 2 cups finely grated unpeeled zucchini (2 small); ¾ cup finely chopped pecans

Servings: persons

2 ounces unsweetened chocolate
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 eggs
1 ¾ cups packed brown sugar
1 cup vegetable oil
2 cups finely grated unpeeled zucchini (2 small)
¾ cup finely chopped pecans

1
In top of double boiler over hot not boiling water, melt chocolate.
2
Let cool in bowl, stir together flour, baking powder, baking soda and salt, set aside.
3
In large bowl and using electric mixer, beat eggs with sugar for about 10 minutes or until thickened and pale in color.
4
Blend in oil and cooled chocolate.
5
Add flour mixture, mixing a low speed just until blended.
6
Stir in zucchini and chopped pecans.
7
Using ice cream scoop, spoon batter into 24 paper-lined or greased muffin tins, filing each two-thirds full.
8
Bake in 350F degrees oven for 20 minutes or until toothpick inserted in centres comes out clean.
9
Let cool completely and spread each cupcake with icing of your choice (chocolate is my favorite).

1462

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces unsweetened chocolate, 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Chocolate-Zucchini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Zucchini Cupcakes

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