Chocolate-Zucchini Cupcakes

Chocolate-Zucchini Cupcakes

146 Reviews 18 Pics
jen
Recipe by  jen

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

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Ingredients

Adjust Servings

Original recipe yields 2 dozen

Directions

  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 (146)

Rate This Recipe
Henry Smith
125

Henry Smith

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 sugar. Excessive, perhaps, but mmmmmm. I substituted a 1/2 cup of applesauce for 1/2 the oil. I also added 1 1/2 tsp of vanilla extract and 1 tsp of cinnamon. I forgot to put in the nuts and didn't frost them. 4 for the original recipe - 5 for my revised one! - henry's girlfriend

SPARKLER8666
72

SPARKLER8666

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 squares of chocolate.) I grated golden zucchini with the skin on and used white whole wheat flour because I try to get as much fiber in as I can for my kids. I used white chocolate chips instead of nuts because my kids won't eat nuts. They turned out GREAT! Oh, and get this, I was gonna' make frosting, but my 11 year old son (who normally thinks frosting is the best part,) told me not to. I made a batch of mini-muffins with the batter first and sprinkled them with powdered sugar because the kids were hungry and I was running out of time. My son had one and said the powdered sugar was perfect, and frosting them wouldn't make them any better! Try them; you'll like them.

Sarah Jo
67

Sarah Jo

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 did not turn out like cupcakes, they were more like muffins. Even so, the flavor of these was fantastic......even with the substituted applesauce. VERY moist. The whole family loved these. NOTE: I got 18 "muffins" from one recipe, not 24.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 316 cal
  • 16%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 37.8 g
  • 12%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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