Chocolate-Zucchini Cupcakes

Chocolate-Zucchini Cupcakes

158

"Chocolate and zucchini cupcakes with nuts - what could be better? Use pecans in place of walnuts if you like."

Ingredients

servings 316 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

158
  1. 189 Ratings

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These cupcakes are easy and delicious. I did make a couple of modifications, though. The recipe just didn't seem chocolate-y enough for me, so I doubled the amount and added 2 extra Tbsp of suga...

Absolutely terrific! Per the other reviews I doubled the chocolate and reduced the oil to 3/4 cup (didn't need to add any applesauce to make up for it, but there is additional fat in the extra 2...

I made two small changes in this recipe--I cut the sugar back to a cup and I halved the vegetable oil and used one half cup homemade applesauce. Baked at 350, mine were done at 20 minutes. Mine ...

These were easy to make, and they turned out really well -- very moist. I was looking for a cupcake recipe that wasn't too sugary (because I worry about all the sugar that kids are fed) for my ...

These are absolutely delicious! I think, after making these, I actually prefer these to regular chocolate cake, because they are incredibly moist and yummy! I made a few changes: First, I doub...

These were very good. I used applesauce instead of oil, and I made a silky chocolate butter frosting. Delicious!!

These cupcakes were great. I received an extremely large zucchini from my brother's garden and decided I needed lots of different recipes to experiment with and this one definitely made the gra...

I made these for a social gathering and they were snatched up immediately. I had actually used whole wheat flour instead of white which seemed to give the cupcakes more of a muffin-like texture.

Wow! What a good cake! Everyone around asked for the recipe! It's even good without egg & nuts (removed because of my daughter's allergies). Good idea to use cupcakes.