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Chocolate Zucchini Cupcakes
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Decadent chocolate zucchini cupcakes topped with crunchy walnuts for the perfect sweet treat.
Ingredients:
  • 1.75 cups packed brown sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 2 (1 ounce) squares unsweetened chocolate, melted
  • 2 cups grated zucchini
  • 0.75 cup chopped walnuts
  • 1 (16 ounce) package chocolate frosting
Instructions:
  • Preheat your oven to 350°F (175°C) and prepare two 12-cup muffin tins by greasing them or lining them with paper liners.
  • In a large bowl, use an electric mixer to beat brown sugar and eggs until thick and pale, for about 10 minutes. Then, mix in oil and melted chocolate.
  • In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture and stir until just blended. Fold in zucchini and 1/2 cup walnuts. Use an ice cream scoop to fill the muffin cups 2/3 full with the batter.
  • Bake in the oven until a toothpick inserted in the center comes out clean, approximately 20 minutes. Remove from the oven and cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, for 20 to 30 more minutes.
  • Evenly coat cooled cupcakes with frosting and sprinkle with remaining walnuts for an elegant finish.

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