Anonymous Recipe √ Chocolate-Zucchini Cupcakes

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

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

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.

Nutrition Facts

• calories316.1
• carbohydrateContent37.8 g
• cholesterolContent23.3 mg
• fatContent18.3 g
• fiberContent1.3 g
• proteinContent3.4 g
• saturatedFatContent3.6 g
• sodiumContent171.5 mg
• sugarContent27.1 g