Chocolate and zucchini cupcakes with nuts โ what could be better?
Ingredients
- 1.75 cups packed brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 squaress unsweetened chocolate , 1 ounce
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 cups grated zucchini
- 1.25 cups chopped walnuts , divided
- 1 container chocolate frosting , 16 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
-
2
Beat brown sugar and eggs together in a large bowl with an electric mixer until thick and pale, about 10 minutes. Blend in oil and melted chocolate until incorporated.
-
3
Stir flour, baking powder, baking soda, and salt together in a separate bowl; stir into egg mixture until just blended. Stir in zucchini and 1/2 cup walnuts until evenly distributed. Using an ice cream scoop, spoon batter into the prepared muffin cups, filling each 2/3 full.
-
4
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and cool in the pans for 10 minutes. Transfer cupcakes to a wire rack to cool completely, 20 to 30 more minutes.
-
5
Spread frosting over cooled cupcakes and garnish with remaining 3/4 cup walnuts.
Nutrition Facts
Per serving
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