Snack

Chocolate Zucchini Cupcakes is for Dessert, Snack.

Chocolate Zucchini Cupcakes takes 25 minutes to prepare.

Chocolate Zucchini Cupcakes takes 25 minutes to cook.

Chocolate Zucchini Cupcakes makes 36 servings.

The ingredients for Chocolate Zucchini Cupcakes are:

1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil)
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon

Here is how you make Chocolate Zucchini Cupcakes:

Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also - don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat).Number of Servings: 36Recipe submitted by SparkPeople user ITRIEDTOROCKYOU.

The nutritional information for Chocolate Zucchini Cupcakes is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 155.1

• Total Fat: 8.4 g
• Cholesterol: 22.2 mg
• Sodium: 121.3 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 1.6 g
• Protein: 2.2 g