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Zucchini Chocolate Cupcakes

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PREP TIME
25 min
COOKING TIME
20 min
TOTAL TIME
75 min
SERVINGS
24 servings
Dessert
Zucchini Chocolate Cupcakes
Ingredients
  • 1 3/4 cups packed brown sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 2 (1 ounce) squares unsweetened chocolate, melted
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups grated zucchini
  • 3/4 cup chopped walnuts
  • 1 (16 ounce) package chocolate frosting
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) before commencing the recipe.
2
Next, prepare two 12-cup muffin tins by either greasing them or lining the interior with paper liners.
3
In a large mixing bowl, combine brown sugar and eggs using an electric mixer until the mixture reaches a thick and pale consistency, taking approximately 10 minutes to achieve.
4
Mix in oil and melted chocolate into the egg mixture until well combined.
5
In a separate bowl, blend together flour, baking powder, baking soda, and salt until they form a cohesive mixture.
6
Merge the flour mixture with the egg mixture until just combined, taking care not to overmix.
7
Add zucchini and 1/2 cup of walnuts to the mixture, stirring until they are evenly distributed.
8
Using an ice cream scoop, fill each muffin cup with the batter, leaving about 2/3 of the cup empty.
9
Place the muffin cups in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, taking around 20 minutes to achieve.
10
Once baked, remove the muffins from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to continue cooling, taking an additional 20-30 minutes to reach complete coolness.
11
Finally, spread a layer of frosting over the cooled cupcakes and garnish with any remaining walnuts.