Chocolate-Zucchini Cupcakes Recipe
Description: Indulge in the delightful combination of rich chocolate and fresh zucchini with these scrumptious Chocolate-Zucchini Cupcakes. Perfect for any occasion, these cupcakes are a hit with both kids and adults alike. Whether you’re hosting a summer gathering, celebrating Christmas, or simply craving a sweet treat, these cupcakes are sure to impress. Plus, they’re ready in under 60 minutes, making them a quick and easy dessert option!
Recipe Category: Dessert 🧁
Keywords: Canadian, Kid Friendly, Summer, Christmas, < 60 Mins
Nutritional Information (per serving):
- Calories: 2700
- Fat Content: 162.2g
- Saturated Fat Content: 28.4g
- Cholesterol Content: 317.2mg
- Sodium Content: 1594mg
- Carbohydrate Content: 302.2g
- Fiber Content: 13.4g
- Sugar Content: 190.2g
- Protein Content: 31.3g
Servings: 2 dozen cupcakes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 2 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1 tsp | Salt |
| 1/2 cup | Chocolate, melted |
| 3 | Eggs |
| 1 3/4 cups | Brown sugar |
| 1 cup | Zucchini, grated |
| 2 cups | Pecans, chopped |
| 3/4 cup | Oil |
Instructions:
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Melt Chocolate: In the top of a double boiler over hot, not boiling water, melt the chocolate until smooth. Once melted, let it cool in the bowl.
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Prepare Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
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Beat Eggs and Sugar: In a large bowl, using an electric mixer, beat the eggs together with the brown sugar for about 10 minutes or until the mixture is thickened and pale in color.
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Incorporate Chocolate and Oil: Blend in the oil and the cooled melted chocolate into the egg and sugar mixture until well combined.
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Add Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing on low speed just until everything is well blended.
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Fold in Zucchini and Pecans: Gently stir in the grated zucchini and the chopped pecans until evenly distributed throughout the batter.
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Prepare Muffin Tins: Using an ice cream scoop, spoon the batter into 24 paper-lined or greased muffin tins, filling each about two-thirds full.
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Bake: Preheat your oven to 350°F (175°C) and bake the cupcakes for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Decorate: Once baked, allow the cupcakes to cool completely before spreading your favorite icing on top. Chocolate icing pairs wonderfully with these cupcakes!
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Serve and Enjoy: Serve these delicious Chocolate-Zucchini Cupcakes at your next gathering or enjoy them as a special treat any time of the year!
These Chocolate-Zucchini Cupcakes are a fantastic way to sneak some veggies into your dessert while still satisfying your sweet tooth. Give them a try and watch as they become a new favorite among family and friends!
