Chocolate Zucchini Cupcakes Recipe

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Chocolate Zucchini Cupcakes
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Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking cocoa, baking powder, baking soda and salt. Add to creamed mixture alternating with yogurt. Beating well with each addition. Fold in zucchini and carrots.
  3. Fill paper-lined muffin cups 2/3 full. Bake for 18-22 minutes or until toothpick comes out clean. Cool for 10 minute before removing from pans to wire racks to cool completely.
  4. Frosting: Beat butter on medium until smooth. Gradually add powdered sugar; beat until light and fluffy. Melt chocolate chips and add to butter mixture. Beat at medium until smooth.
  5. Frost cupcakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 683.86 Kcal (2863 kJ)
Calories from fat 358.07 Kcal
% Daily Value*
Total Fat 39.79g 61%
Cholesterol 68.16mg 23%
Sodium 995.17mg 41%
Potassium 910.87mg 19%
Total Carbs 75.39g 25%
Sugars 33.81g 135%
Dietary Fiber 5.21g 21%
Protein 8.09g 16%
Vitamin C 4.1mg 7%
Vitamin A 0.3mg 10%
Iron 2.3mg 13%
Calcium 126.1mg 13%
Amount Per 100 g
Calories 420.57 Kcal (1761 kJ)
Calories from fat 220.21 Kcal
% Daily Value*
Total Fat 24.47g 61%
Cholesterol 41.92mg 23%
Sodium 612.02mg 41%
Potassium 560.17mg 19%
Total Carbs 46.36g 25%
Sugars 20.79g 135%
Dietary Fiber 3.21g 21%
Protein 4.98g 16%
Vitamin C 2.5mg 7%
Vitamin A 0.2mg 10%
Iron 1.4mg 13%
Calcium 77.5mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.2
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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