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Chocolate Zucchini Cupcakes
Chocolate Zucchini Cupcakes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Indulge in zucchini-chocolate cupcakes with cream cheese icing, a delightful summer sweet treat.
Ingredients:
  • 1 cup pecans
  • 3 cups grated zucchini
  • 1.5 cups vegetable oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 3 cups white sugar
  • 10 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 (8 ounce) packages cream cheese, softened
  • 0.5 cup salted butter, softened
  • 2 cups white sugar
  • 1 teaspoon almond extract
Instructions:
  • Position the oven rack 6 inches below the broiler and preheat. Spread pecans on a baking sheet, then sprinkle small pieces of butter on top.
  • Broil the pecans in the preheated oven until they are golden brown and fragrant, for about 5 minutes, making sure to keep a close eye on them to avoid burning. Take them out of the oven and let them cool for around 10 minutes. Transfer the pecans to a cutting board and gently smash or crush them into small pieces.
  • Switch off the broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with paper liners and lightly coat the insides with cooking spray.
  • In a large mixing bowl, toss together zucchini, oil, and eggs.
  • Combine flour, sugar, toasted pecans, cocoa powder, cinnamon, and salt in a bowl. Mix in the zucchini mixture until fully incorporated. Fill muffin tin cups 3/4 full with batter.
  • Cook in the oven already heated for 25 minutes.
  • As cupcakes bake, dice softened cream cheese and butter into small pieces and combine in a mixing bowl. Mix in sugar and almond extract. Beat with an electric mixer until smooth, for about 5 minutes. Chill in the fridge until ready to use.
  • Allow the cupcakes to cool completely outside of the oven before frosting, approximately 1 hour.

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