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Chocolate-Zucchini Cupcakes

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Recipe from Topfood
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45 min
2021-11-16-y1rqf9-chocolate-cupcakes-with-caramel-2021-08-30-17-21-17-utc
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Updated 18.04.2022
Chocolate and zucchini cupcakes with nuts - the perfect combination of flavors! Cook for the whole family and surprise your family. Use pecans in place of walnuts if you like.

Ingredients
servings

  • Squares unsweetened chocolate, melted
    4 pcs.
  • Eggs
    6 pcs.
  • Packed brown sugar
    3,5 cups
  • Vegetable oil
    2 cups
  • All-purpose flour
    8 cups
  • Baking powder
    2 tsp.
  • Baking soda
    2 tsp.
  • Salt
    1 tsp.
  • Grated zucchini
    4 cups
  • Chopped walnuts
    1,5 cups
  • Chocolate frosting
    2 package
  • Walnut halves
    1 cups

Nutrition facts per 100 g

  • Calories

    316 kcal

  • Protein

    3 g

  • Fat

    18 g

  • Carbohydrates

    37 g

Method

  • Preheat the oven to 350 F.

  • In a large bowl, beat eggs with sugar until thickened. Blend oil and cooled chocolate into the beaten egg mixture.

    Chocolate-Zucchini Cupcakes

  • In a small bowl, combine flour, baking powder, baking soda, and salt; stir the flour mixture with the egg mixture until smooth. 

    Chocolate-Zucchini Cupcakes

  • Bake for 20 minutes, or until a fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on a rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.

Bon Appetit!

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