Chocolate Zucchini Cupcakes

These moist chocolate and zucchini cupcakes are sinfully delicious with walnuts in the batter and on the frosting, adding texture to every yummy bite.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 316 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.

Step 2

Beat brown sugar and eggs together in a large bowl with an electric mixer until thick and pale, about 10 minutes. Blend in oil and melted chocolate until incorporated.

Step 3

Stir flour, baking powder, baking soda, and salt together in a separate bowl; stir into egg mixture until just blended. Stir in zucchini and 1/2 cup walnuts until evenly distributed. Using an ice cream scoop, spoon batter into the prepared muffin cups, filling each 2/3 full.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and cool in the pans for 10 minutes. Transfer cupcakes to a wire rack to cool completely, 20 to 30 more minutes.

Step 5

Spread frosting over cooled cupcakes and garnish with remaining 3/4 cup walnuts.