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- user reviews (14)
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Nonstick cooking spray (optional)
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2
cups shredded zucchini (about 8 oz.)
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3
eggs
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2
cups granulated sugar
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3/4
cup cooking oil
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2
teaspoons vanilla
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2
cups all-purpose flour
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2/3
cup unsweetened cocoa powder
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1
teaspoon baking soda
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1
teaspoon salt
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1/2
teaspoon baking powder
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3/4
cup milk chocolate pieces (optional)
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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
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1/3
cup butter
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1/2
cup peanut butter
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1
tablespoon milk
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1/2
teaspoon vanilla
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1 1/2
cups powdered sugar
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1
- 2
teaspoons milk (optional)
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,
- Calories 263,
- Protein (gm) 4,
- Carbohydrate (gm) 35,
- Fat, total (gm) 13,
- Cholesterol (mg) 33,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 25,
- Vitamin A (IU) 146,
- Vitamin 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 (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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probably my all-time favorite cupcake recipe, i've never even tried the icing. they super moist and chocolatey!
6/8/2011 03:10:50 PM Report Abusesuper yummy~ did not need additional chocolate chips in cupcakes
5/13/2011 06:54:49 PM Report AbuseInclude the chocolate pieces - dark chocolate, preferably! It's worth it! I actually got comments from a ladies group I served these to that they liked them because they weren't so sickening sweet. Makes a more dense cupcake, which is more satisfying. Also, I piped a circle of the frosting around the top, but not quite to the edge of the cupcake and it was just enough.
1/9/2011 03:06:51 PM Report AbuseGreat with or without frosting!
10/25/2010 10:22:13 PM Report AbuseThese are better without the chocolate chips -- too sweet. I liked them without any frosting, but my family loved the frosted ones. The kids did not know they were eating zucchini !
10/24/2010 10:15:42 PM Report Abuse