Chocolate-Zucchini Cupcakes
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
43
Sourness
34
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3
Eggs1.75 cups
Brown Sugar (packed)1 cup
Vegetable Oil2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt2 cups
Zucchini (grated)3 cup
Walnut (chopped)1 cup
Walnut HalvesDirections:
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
3
Blend oil and cooled chocolate into the beaten egg mixture
4
In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended
5
Stir in zucchini and chopped nuts
6
Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full
7
Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean
8
Let cool in pans on rack for 10 minutes
9
Remove from pans; let cool completely
10
Spread with chocolate frosting and garnish with walnut or pecan halves