Chocolate Zucchini Cupcakes Recipe
Summary
HealthyHigh Protein
Ingredients
| Unsweetened chocolate | 2 Ounce | |
| Eggs | 3 | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Vegetable oil | 1 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Unpeeled zucchini | 2 Cup (16 tbs), finely grated | |
| 3/4 cup finely chopped walnuts or pecans | ||
| Easy Chocolate Icing | ||
| Walnut or pecan halves or colored sprinkles | ||
Directions
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.
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.
Chef
