I just love chocolate but I am not the hottest for really rich food during the summer, so a nice alternate to this dilemma is zucchini-chocolate cupcakes with cream cheese icing!
Provided by tayoush
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 18
Number Of Ingredients 16
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
- Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
- Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
- Combine zucchini, oil, and eggs in a large mixing bowl.
- Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
- Bake in the preheated oven for 25 minutes.
- While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
- Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.
Nutrition Facts : Calories 658.3 calories, Carbohydrate 75.7 g, Cholesterol 73.6 mg, Fat 38.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 12.9 g, Sodium 312.7 mg, Sugar 56.4 g
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Abdullah Barosar
[email protected]These cupcakes are perfect for a chocolate fix without being too heavy.
hector negron
[email protected]I would definitely make these cupcakes again, but I would use less sugar next time.
Tyn Salisbury
[email protected]The cupcakes were a bit dry, but the frosting was delicious.
Allan Towry
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Madison Ray
[email protected]I was a bit skeptical about these cupcakes, but I was pleasantly surprised. They were really good!
Ako Milan
[email protected]The cupcakes were moist and flavorful. The zucchini added a nice touch of sweetness.
Keith Hayes
[email protected]These cupcakes were so easy to make and they tasted amazing! I will definitely be making them again.
Sadman Ahmad shohan
[email protected]I'm not a fan of chocolate and zucchini together, but these cupcakes were surprisingly good.
Ikenna Onyemaobi
[email protected]These cupcakes are perfect for a chocolate fix without being too heavy.
Abrar Mehboob
[email protected]I would definitely make these cupcakes again, but I would use less sugar next time.
Keysha Miller
[email protected]The cupcakes were a little dry, but the frosting was delicious.
David Goosen
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Zulfiquar Ali
[email protected]I love that these cupcakes are made with zucchini! It's a great way to get my kids to eat their vegetables.
kritika pvt official
[email protected]These cupcakes were easy to make and turned out great! I used a mini muffin tin and they were the perfect size for a snack or dessert.
Cute Word
[email protected]I was pleasantly surprised by how delicious these cupcakes were. I'm not a big fan of zucchini, but I couldn't even taste it in these cupcakes. They were so moist and fluffy, and the chocolate flavor was perfect.
Mbuya Charlotte
[email protected]These cupcakes were a hit at my party! They were moist and chocolatey, with a hint of zucchini that added a unique flavor. I'll definitely be making them again.