Recipe Details
Ingredients
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1 ¾cupspacked brown sugar
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3eggs
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1cupvegetable oil
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2(1 ounce) squaresunsweetened chocolate, melted and cooled
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2cupsall-purpose flour
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1teaspoonbaking powder
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1teaspoonbaking soda
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½teaspoonsalt
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2cupsgrated zucchini
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1 1/4cupchopped walnuts, divided
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1(16 ounce) containerchocolate frosting
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
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Beat brown sugar and eggs in a large bowl with an electric mixer until thick and pale, about 10 minutes. Blend in oil and melted chocolate.
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Stir flour, baking powder, baking soda, and salt together in a separate bowl; stir flour mixture into egg mixture until just blended. Stir in zucchini and 1/2 cup walnuts. Using an ice cream scoop, spoon batter into the prepared muffin cups, filling each 2/3 full.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, 20 to 30 more minutes.
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Spread frosting over cooled cupcakes and garnish with remaining walnuts.
Tips
Use pecans in place of walnuts if you like.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe24 | |
Calories316 | |
% Daily Value * | |
Total Fat 18g |
23% |
Saturated Fat 4g |
18% |
Cholesterol 23mg |
8% |
Sodium 172mg |
7% |
Total Carbohydrate 38g |
14% |
Dietary Fiber 1g |
5% |
Total Sugars 27g |
|
Protein 3g |
7% |
Vitamin C 2mg |
2% |
Calcium 40mg |
3% |
Iron 2mg |
9% |
Potassium 148mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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