Chocolate Zucchini Cupcakes
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.

  2. Beat brown sugar and eggs together in a bowl with an electric mixer until thick and pale, about 10 minutes; beat in oil and melted chocolate until incorporated.

  3. Whisk flour, baking powder, baking soda, and salt together in a separate bowl; stir into brown sugar mixture until just blended. Stir in zucchini and ½ cup walnuts until evenly distributed.

  4. Divide batter among the prepared muffin cups, using an ice cream scoop, filling each ⅔ full.

  5. Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes.

  6. Cool in the pans for 10 minutes. Transfer cupcakes to a wire rack to cool completely, 20 to 30 minutes more.

  7. Spread frosting over cooled cupcakes; garnish with remaining ¾ cup walnuts.

Course🍰Dessert

Diets🥕Vegetarian...

Category🧁Cupcake

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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