Chocolate Zucchini Cupcakes:
Combine zucchini, eggs, sugar, oil and vanilla. Add flour, cocoa, baking powder, baking soda and salt; stir in chocolate chips. Fill paper-lined muffin cups 2/3 full. Bake at 325 degrees for 25 minutes, or until a toothpick inserted near center tests clean. Cool in tin 5 minutes. Remove from tin; cool completely. Frost with Peanut Butter Frosting.
Peanut Butter Frosting:
Beat peanut butter, butter, milk and vanilla until smooth. Gradually beat in powdered sugar.
This Chocolate Zucchini Cupcakes recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.
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