Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 19, 2021 Print Share Share Tweet Pin Email Photo: Jay Wilde Prep Time: 30 mins Cool Time: 5 mins Bake Time: 25 mins Total Time: 30 mins Servings: 24 Jump to Nutrition Facts Ingredients Nonstick cooking spray (optional) 2 cup shredded zucchini (about 8 oz.) 3 eggs 2 cup granulated sugar ¾ cup cooking oil 2 teaspoon vanilla 2 cup all-purpose flour ⅔ cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon baking powder ¾ cup milk chocolate pieces (optional) 1 recipe Peanut Butter Frosting Peanut Butter Frosting ⅓ cup butter ½ cup peanut butter 1 tablespoon milk ½ teaspoon vanilla 1 ½ cup powdered sugar 1 teaspoon milk (optional) Directions 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. 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 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. Print Nutrition Facts (per serving) 263 Calories 13g Fat 35g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 263 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 33mg 11% Sodium 207mg 9% Total Carbohydrate 35g 13% Total Sugars 25g Protein 4g Vitamin C 1.8mg 9% Calcium 10.1mg 1% Iron 1.1mg 6% Potassium 115mg 2% Folate, total 28.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.