Ingredients

• 1.75 cups packed brown sugar
• 3 large eggs
• 1 cup vegetable oil
• 2 , 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 , 16 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
2. 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. 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. 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. 5 Spread frosting over cooled cupcakes and garnish with remaining 3/4 cup walnuts.

Nutrition per serving