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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47 users rated this recipe an average rating of 4.0
  • Makes: 24 servings
  • Prep: 30 mins
  • Cool: 5 mins
  • Bake: 25 mins 325°F
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Choco-Zucchini Cupcakes
Ingredients
 
Nonstick cooking spray (optional)
2
cups shredded zucchini (about 8 oz.)
3
eggs
3/4
cup cooking oil
2
teaspoons vanilla
1
teaspoon baking soda
1
teaspoon salt
1/2
teaspoon baking powder
3/4
cup milk chocolate pieces (optional)
1
recipe Peanut Butter Frosting
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
1/3
cup butter
1/2
cup peanut butter
1
tablespoon milk
1/2
teaspoon vanilla
1 1/2
1
teaspoons milk (optional)
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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