Chocolate Zucchini Cupcakes Recipe


Preparation Time5 MinCourse
VegetarianMain Ingredient


 Unsweetened chocolate2 Ounce
 Packed brown sugar1 3⁄4 Cup (28 tbs)
 Vegetable oil1 Cup (16 tbs)
 All purpose flour2 Cup (32 tbs)
 Baking powder1 Teaspoon
 Baking soda1 Teaspoon
 Salt1⁄2 Teaspoon
 Grated zucchini2 Cup (32 tbs), unpeeled (From 2 Small Ones)
 Finely chopped walnuts/Finely chopped pecans3⁄4 Cup (12 tbs)
 Chocolate icing1⁄2 Cup (8 tbs) (Easy Chocolate Icing)
 Walnut halves/Pecan halves / colored sprinkles3⁄4 Cup (12 tbs)

Nutrition Facts

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 lop of double boiler over hot (not boiling) water, melt chocolate.
Let cool.
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.