Chocolate Zucchini Cupcakes with Chocolate Frosting

Chocolate Zucchini Cupcakes with Chocolate Frosting Recipe



Fall is officially here and I’m not sure there is anything better than baking in this season. I love to experiment with new flavors, but it seems like these cupcakes are always on the menu. They’re moist, fluffy, and delicious!

You can feel good about indulging in these little gems every once in a while because they have vegetables in them!

Chocolate Zucchini Cupcakes with Chocolate Frosting Recipe. This fabulous Fall dessert is perfect for the chocolate lover! Made with brown sugar, chocolate, flour, vegetable oil, baking soda, baking powder, salt, zucchini, chopped walnuts, and chocolate frosting.

These made from scratch treats have a 10 minute prep time and a 30 minute bake time. You will love this dessert!

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Chocolate Zucchini Cupcakes with Chocolate Frosting in a white paper cupcake liner on a wooden table.



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Chocolate Zucchini Cupcakes with Chocolate Frosting in a white paper cupcake liner on a wooden table

Chocolate Zucchini Cupcakes with Chocolate Frosting

Nesting Lane Indulge
Chocolate Zucchini Cupcakes with Chocolate Frosting Recipe. This fabulous Fall dessert is perfect for the chocolate lover! These made from scratch treats have a 10 minute prep time and a 30 minute bake time. You will love this dessert!
5 from 12 votes
Prep Time 10 mins
Cook Time 20 mins
Cooling Time 10 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 24

Ingredients
  

Instructions
 

  • Prepare muffin tins by lining with 24 muffin cups, or greasing cups.
  • Preheat oven to 350° F
  • In a stand mixer, or large mixing bowl, add eggs and brown sugar.
  • Using a stand mixer, or hand mixer, beat for approximately 10 minutes or until it has thickened.
  • Mix in vegetable oil, and melted, cooled chocolate. (do not add hot chocolate as it will cook the eggs)
  • In a small mixing bowl, add flour, baking soda, baking powder, and salt. Stir to mix.
  • Pour flour mix into the egg mix. Mix until just combined.
  • Add zucchini and walnuts. Stir to combine
  • Using an ice cream scoop, fill the 24 muffin cups ⅔ full.
  • In preheated oven, bake approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Place pan on a cooling rack for 10 minutes, or until cooled.
  • Top cupcakes with chocolate frosting.
  • Garnish top with whole walnut if desired.

Nutrition

Calories: 316.1kcalCarbohydrates: 37.8gProtein: 3.4gFat: 18.3gSaturated Fat: 3.6gCholesterol: 23.3mgSodium: 171.5mgPotassium: 148mgFiber: 1.3gSugar: 27.1gCalcium: 40.4mgIron: 1.6mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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