Also (mostly so I don't lose the recipe), the chocolate-zucchini cupcakes I made on Sunday were insanely good.
INGREDIENTS
- 2 (1 ounce) squares unsweetened chocolate, melted
- 3 eggs
- 1 3/4 cups packed brown sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour (I used whole wheat.)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups grated zucchini
- 3/4 cup chopped walnuts (Nuts in a cupcake? I think not. I left these out.)
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts.
Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean.
Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves (optional).
6 comments:
Oooh, those look and sound wonderful! And remind me that my grandmother used to bake zucchini-nut bread when I was a wee lass. Loved it! Maybe I'll bake some this weekend?
It made these lovely moist, not-too-sweet, not-too-rich cupcakes. And whole wheat tends to make things a bit dry, so the zucchini helped a lot, I think.
With you on the nuts. Who the fuck puts nuts in things.
I shall try these. Insanely large zuc on the counter and last recipie HUGE fail.
spelling of recipe fail
your a spellng and grammer natzi
my nazi senses are tingling
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