Chocolate-Zucchini Cupcakes

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.

• Calories: 316 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 3 eggs
• ¾ cup chopped walnuts
• 1 cup vegetable oil
• 2 (1 ounce) squares unsweetened chocolate, melted
• 2 cups grated zucchini
• 1 ¾ cups packed brown sugar
• ½ cup walnut halves
• 1 (16 ounce) package chocolate frosting

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.