Chocolate Zucchini Cupcakes

This recipe for zucchini-chocolate cupcakes with cream cheese icing is a great sweet treat for summer, when lighter desserts are more appealing.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 658 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon almond extract
• 2 (8 ounce) packages cream cheese, softened
• 3 cups white sugar
• 1 tablespoon butter
• 10 tablespoons unsweetened cocoa powder
• 3 cups grated zucchini
• 1 cup pecans
• cooking spray
• 1.5 cups vegetable oil
• 0.5 cup salted butter, softened

Recipe Instructions

Step 1

Bake in the preheated oven for 25 minutes.

Step 2

Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.

Step 3

Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.

Step 4

Combine zucchini, oil, and eggs in a large mixing bowl.

Step 5

Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.

Step 6

While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.

Step 7

Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

Step 8

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.