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Chocolate Zucchini Cupcakes Recipe
|Unsweetened chocolate||2 Ounce|
|Packed brown sugar||1 3⁄4 Cup (28 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Grated zucchini||2 Cup (32 tbs), unpeeled (From 2 Small Ones)|
|Finely chopped walnuts/Finely chopped pecans||3⁄4 Cup (12 tbs)|
|Chocolate icing||1⁄2 Cup (8 tbs) (Easy Chocolate Icing)|
|Walnut halves/Pecan halves / colored sprinkles||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 6836 Calories from Fat 3833
% Daily Value*
Total Fat 445 g683.9%
Saturated Fat 70.4 g352%
Trans Fat 3.6 g
Cholesterol 634.4 mg
Sodium 3226.6 mg134.4%
Total Carbohydrates 684 g228.1%
Dietary Fiber 36 g144%
Sugars 436.6 g
Protein 94 g188.7%
Vitamin A 25.6% Vitamin C 75.8%
Calcium 115.8% Iron 199.3%
*Based on a 2000 Calorie diet
In large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale.
Blend in oil and cooled chocolate.
Stir together flour, baking powder, baking soda and salt; stir into egg mixture just until blended.
Stir in zucchini and chopped nuts.
Using ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling two-thirds full.
Bake in 350°F (180°C) oven for 20 minutes or until cake tester inserted in center comes out clean.
Let cool in pans on rack for 10 minutes.
Remove from pans; let cool completely.
Spread with Easy Chocolate Icing; garnish with nuts.