Chocolate Zucchini Cupcakes

Name: Chocolate Zucchini Cupcakes
Total time: 75
Yield: 24
Ingredients: 1.75 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; 0.5 teaspoon salt; 2 cups grated zucchini; 0.75 cup chopped walnuts; 1 (16 ounce) package chocolate frosting

Recipe by jen from allrecipes.com

Dessert 1 Hr. 15 Mins.

Ingredients

24 servings

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1.75 cups packed brown sugar
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3 eggs
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1 cup vegetable oil
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2 (1 ounce) squares unsweetened chocolate, melted
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2 cups all-purpose flour
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1 teaspoon baking powder

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1 teaspoon baking soda
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0.5 teaspoon salt
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2 cups grated zucchini
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0.75 cup chopped walnuts
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1 (16 ounce) package chocolate frosting

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
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.
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.
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.
Spread frosting over cooled cupcakes and garnish with remaining walnuts.