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    Chocolate-Zucchini Cupcakes


    Source of Recipe


    Unknown

    List of Ingredients




    2 (1 ounce) squares unsweetened chocolate, melted
    3 eggs
    1 3/4 cups packed brown sugar
    1 cup vegetable oil
    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups grated zucchini
    3/4 cup chopped walnuts
    1 (16 ounce) package chocolate frosting
    1/2 cup walnut halves

    Recipe




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


 

 

 


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