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).