Chocolate Zucchini Cupcakes


Serves: 5
Total Calories: 1,446
Yield: 2 dozen

Ingredients

2 cups zucchini, shredded
3 eggs, beaten
2 cups sugar
3/4 cup oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup milk chocolate chips
----------------------------
Peanut Butter Frosting:
1/2 cup creamy peanut butter
1/3 cup butter, softened
1 tablespoon milk
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

Directions:

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.

Nutritional Facts:

Serves: 5
Total Calories: 1,446
Calories from Fat: 666

This Chocolate Zucchini Cupcakes recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.




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