Chocolate Zucchini Cupcakes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. Divide batter among the prepared muffin cups, using an ice cream scoop, filling each ⅔ full.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes. Cool in the pans for 10 minutes. Transfer cupcakes to a wire rack to cool completely, 20 to 30 minutes more.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Spread frosting over cooled cupcakes; garnish with remaining ¾ cup walnuts.'}

📊 Nutrition Facts

Per serving (24 servings total)