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Popular in Food

Choco-Zucchini Cupcakes

Hide the healthy! The peanut butter frosting and deep chocolate cupcakes are enhanced with the addition of shredded zucchini. The zucchini keeps the texture moist.

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  • Makes: 24 servings
  • Prep: 30 mins
  • Cool: 5 mins
  • Bake: 25 mins 325°F

Choco-Zucchini Cupcakes

Ingredients

Directions

  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.

Peanut Butter Frosting

Ingredients

Directions

  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.

Nutrition Facts (Choco-Zucchini Cupcakes)

    Per serving:
  • 263 kcal cal.,
  • 13 g fat
  • (4 g sat. fat,
  • 4 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 33 mg chol.,
  • 207 mg sodium,
  • 35 g carb.,
  • 1 g fiber,
  • 25 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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