All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

2 (1 ounce) squares unsweetened chocolate, melted 3 eggs 1 ¾ cups packed brown sugar 1 cup vegetable oil 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 2 cups grated zucchini ¾ cup chopped walnuts 1 (16 ounce) package chocolate frosting ½ cup walnut halves

Nutrition Info

316.1 calories carbohydrate: 37.8 g cholesterol: 23.3 mg fat: 18.3 g fiber: 1.3 g protein: 3.4 g saturatedFat: 3.6 g servingSize: - sodium: 171.5 mg sugar: 27.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
In a small bowl stir together flour, baking powder, baking soda and salt, stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans, let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.

2 dozen

Chocolate and zucchini cupcakes with nuts - what could be better? Use pecans in place of walnuts if you like.