Chocolate-zucchini Cupcakes
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- 2 ounces unsweetened chocolate
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 3/4 cups packed brown sugar
- 1 cup vegetable oil
- 2 cups finely grated unpeeled zucchini (2 small)
- 3/4 cup finely chopped pecans
Recipe
- 1 in top of double boiler over hot not boiling water, melt chocolate.
- 2 let cool in bowl, stir together flour, baking powder, baking soda and salt, set aside.
- 3 in large bowl and using electric mixer, beat eggs with sugar for about 10 minutes or until thickened and pale in color.
- 4 blend in oil and cooled chocolate.
- 5 add flour mixture, mixing a low speed just until blended.
- 6 stir in zucchini and chopped pecans.
- 7 using ice cream scoop, spoon batter into 24 paper-lined or greased muffin tins, filing each two-thirds full.
- 8 bake in 350°f degrees oven for 20 minutes or until toothpick inserted in centres comes out clean.
- 9 let cool completely and spread each cupcake with icing of your choice (chocolate is my favorite).
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