Choco-Zucchini Cupcakes

By melanieroe

Prep: 30 minutes
Bake: 25 minutes
Cool: 5 minutes

Nutrition Facts
Calories 263, Total Fat (g) 13, Saturated Fat (g) 4, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 4, Cholesterol (mg) 33, Sodium (mg) 207, Carbohydrate (g) 35, Total Sugar (g) 25, Fiber (g) 1, Protein (g) 4, Vitamin A (DV%) 0, Vitamin C (DV%) 3, Calcium (DV%) 1, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Nonstick cooking spray (optional)
• 2 cups shredded zucchini (about 8 oz.)
• 3 eggs
• 2 cups granulated sugar
• 3/4 cup cooking oil
• 2 tsp. vanilla
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. baking powder
• 3/4 cup milk chocolate pieces (optional)
• 1 recipe Peanut Butter Frosting

Preparation

Step 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.

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: In a medium mixing bowl beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually add 1-1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until frosting reaches desired consistency. Makes about 1-1/2cups.

Test Kitchen Tip: If you only have 12 muffin cups, cover and refrigerate half of the batter while the first batch bakes.