Chocolate Zucchini Cupcake Treats

1. 1

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

2. 2

   Using an electric mixer, beat the brown sugar and eggs in a bowl until thick and pale, about 10 minutes; then beat in the oil and melted chocolate until incorporated.

3. 3

   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt; stir this into the brown sugar mixture just until blended. Stir in the zucchini and 1/2 cup walnuts until evenly distributed. Using an ice cream scoop, divide the batter among the prepared muffin cups, filling each about 2/3 full.

4. 4

   Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool in the pans for 10 minutes. Transfer the cupcakes to a wire rack to cool completely, 20 to 30 minutes more.

5. 5

   Spread frosting over the cooled cupcakes; garnish with the remaining 3/4 cup walnuts.

• Calories 294.46 kcal Moderate
• Protein 2.97 g Low Source
• Carbs 36.05 g Moderate
• Total Fat 16.57 g High
• Saturated Fat 3.88 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 21.88 mg Moderate
• Sodium 76.78 mg Low Source
• Fiber 1.23 g Low Source
• Sugar 24.06 g High
• Added Sugar 9.73 g Moderate
• Calcium 22.66 mg Low Source
• Iron 1.42 mg Low Source
• Potassium 61.42 mg Low Source
• Vitamin A 13.3 mcg_rae Low Source
• Vitamin C 1.01 mg Low Source
• Vitamin D 0.37 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Wheat 🌾
• Gluten
• Chocolate 🍫