Chocolate Zucchini Cupcakes

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

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.

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

Categories

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