Zucchini and chocolate mate beautifully in this recipe. Bakes up into two-dozen sinful cupcakes that are promptly cooled and topped with chocolate frosting and pecans.
| Yield: | 2 dozen |
| Ingredients | |
| 2 (1 ounce) squares unsweetened chocolate, melted 3 eggs 1 3/4 cups packed brown sugar 1 cup vegetable oil 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups grated zucchini 3/4 cup chopped walnuts 1 (16 ounce) package chocolate frosting 1/2 cup walnut halves | |
- 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 Information Servings Per Recipe: 24 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 317 cal | Total Fat: | 18.4 g | Cholesterol: | 27 mg | |||
| Sodium: | 171 mg | Carbohydrates: | 37.6 g | Fiber: | 1.3 g | |||
| Protein: | 3.3 g | |||||||
ALL RIGHTS RESERVED Copyright 2007 Allrecipes.com
"Allrecipes.com," Allrecipes, the Allrecipes & Spoon Design and other names, logos, icons, graphics and marks are trademarks/service marks or registered trademarks/service marks of Allrecipes.com, Inc., or its licensors and may not be copied, imitated or used without prior written permission of Allrecipes.com, Inc.
