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- Nonstick cooking spray (optional)
- 2 cups shredded zucchini (about 8 oz.)
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup cooking oil
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup milk chocolate pieces (optional)
- 1 recipe Peanut Butter Frosting
1. Preheat oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with double or single layer of paper bake cups or lightly coat with nonstick cooking spray; set aside.
2. In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined. Spoon batter into prepared pans, filling cups about half full. Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire racks for 5 minutes. Remove from cups. Cool completely on racks. Frost with Peanut Butter Frosting. Makes 24 cupcakes.
Yield: 1-1/2 cups
- 1/3 cup butter
- 1/2 cup peanut butter
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 1 - 2 teaspoons milk (optional)
1. Allow butter to stand at room temperature for 30 minutes. In a medium mixing bowl combine butter, peanut butter, the 1 tablespoon milk, and the vanilla. Beat with an electric mixer on medium speed until smooth. Gradually add powdered sugar, beating well. If necessary, stir in the 1 to 2 teaspoons milk to make frosting spreading consistency.
- Servings Per Recipe 24,
- cal. (kcal) 263,
- Fat, total (g) 13,
- chol. (mg) 33,
- sat. fat (g) 4,
- carb. (g) 35,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 4,
- fiber (g) 1,
- sugar (g) 25,
- pro. (g) 4,
- vit. A (IU) 146,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 207,
- Potassium (mg) 115,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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