Chocolate-Zucchini Cupcakes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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A good way to use the zucchini. Kids love them in lunch box. Ingredients:
2 ounces unsweetened chocolate |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
3 eggs |
1 3/4 cups packed brown sugar |
1 cup vegetable oil |
2 cups finely grated unpeeled zucchini (2 small) |
3/4 cup finely chopped pecans |
Directions:
1. In top of double boiler over hot not boiling water, melt chocolate.
2. Let cool in bowl, stir together flour, baking powder, baking soda and salt, set aside.
3. In large bowl and using electric mixer, beat eggs with sugar for about 10 minutes or until thickened and pale in color.
4. Blend in oil and cooled chocolate.
5. Add flour mixture, mixing a low speed just until blended.
6. Stir in zucchini and chopped pecans.
7. Using ice cream scoop, spoon batter into 24 paper-lined or greased muffin tins, filing each two-thirds full.
8. Bake in 350°F degrees oven for 20 minutes or until toothpick inserted in centres comes out clean.
9. Let cool completely and spread each cupcake with icing of your choice (chocolate is my favorite).
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