Combine zucchini, oil, and eggs in a large mixing bowl. this link is to an external site that may or may not meet accessibility guidelines. These Chocolate Chocolate Chip Zucchini Cupcakes are incredibly dreamy and you shouldn't go another minute without them in your life. Of course then there’s the peanut butter frosting, which is literally the amazing icing on the cupcake. Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. I did use chocolate icing with sprinkles but lightly--just enough to make the sprinkles stick. This Egg- Free Chocolate Zucchini Cupcakes recipe is an excellent alternative to regular chocolate cupcakes, certainly healthier and do not contain any egg. They turned out GREAT! 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! I would even go crazy and put my Buttercream Frosting on them or for a double chocolate does, my Chocolate Buttercream Frosting! 4. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 1 1/2 c. unsifted all purpose flour 3/4 c. sugar 1/4 c. cocoa 1 1/2 tsp. Prep time: 30 mins. - henry's girlfriend. 4 for the original recipe - 5 for my revised one! Absolutely terrific! Preheat the oven to 350 degrees F (175 degrees C). Stir in zucchini and chopped nuts. Stir in grated zucchini and chocolate chips. Made these for my granddaughter’s birthday. Any tip will work. Chocolate Zucchini Cupcakes Recipe. I frosted them lightly with a simple buttercream frosting. You saved Chocolate-Zucchini Cupcakes to your. Second I used 3/4 C applesauce and only 1/4 C oil. 1 Comment These chocolate zucchini cupcakes with buttercream frosting are so delicious, you won’t know there is zucchini in them! Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 … We’re using my favorite chocolate buttercream recipe, but increasing the quantity. Remove cupcakes from the oven and let cool completely before frosting, about 1 hour. We’re topping and filling this chocolate zucchini cake with smooth, silky, and creamy chocolate buttercream. These cupcakes are fantastic! I made two small changes in this recipe--I cut the sugar back to a cup and I halved the vegetable oil and used one half cup homemade applesauce. update These are also good without icing on top as just plain chocolate muffins! 2 (1 ounce) squares unsweetened chocolate, melted. (And the chocolate color hides the presence of the zucchini from picky young ones.). Favorites … I also added 1 1/2 tsp of vanilla extract and 1 tsp of cinnamon. With or without the frosting the cake is absolutely perfect! Wow! We do this for my regular chocolate … Once cupcakes come out of the oven, melt butter, chocolate syrup and milk together in a small saucepan over medium low heat. The result was perfect and these are de-lish! Excessive perhaps but mmmmmm. Information is not currently available for this nutrient. salt 1 c. shredded, peeled zucchini 1/3 c. Crisco oil © Copyright 2021, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). They are so easy to … I forgot to put in the nuts and didn't frost them. Save Print. Makes 12 servings (1 cupcake per serving). Set aside. This will be a great way to get the kids to eat their vegetables. Your daily values may be higher or lower depending on your calorie needs. Serve these zucchini cupcakes plain, or with icing, or you can put the mini chocolate zucchini cupcakes in a mini mountain and drizzle melted chocolate chips on them. I din't have baking chocolate so I used cocoa powder (2T unsweetened cocoa powder & 1 T vegetable oil for each chocolate square and I used whole wheat flour. Due to the chocolate and sour cream in the recipe (both acidic), I used baking soda (1/4 tsp) and not baking powder. Spread with chocolate frosting and garnish with walnut or pecan halves. Delicious!! In large bowl, cream butter and sugar until light and fluffy. It made a perfect chocolate cream cheese frosting. Cool for 10 minutes before removing to a wire rack. It’s also a great recipe to help use up your summer zucchini … Allrecipes is part of the Meredith Food Group. Cook time: 25 mins. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full. I’m so clever. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Stir in zucchini and chopped nuts. These were very good. I used applesauce instead of oil and I made a silky chocolate butter frosting. :) As per other reviews I doubled the chocolate and used 3/4 cup applesauce & 1/4 cup oil. Wonderful recipe! As in the keto Sun-Dried Tomato and Asiago Zucchini Bread that I posted yesterday, I pureed the zucchini into these keto zucchini muffins which gave it the lovely fluffy texture without chewy shreds of zucchini weighing down the cake. Per the other reviews I doubled the chocolate and reduced the oil to 3/4 cup (didn't need to add any applesauce to make up for it, but there is additional fat in the extra 2 squares of chocolate.) Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. But these Cream Cheese Frosted Chocolate Fudge Zucchini Cupcakes performed the most wonderous, magical disappearing act at our house. Instructions. My son had one and said the powdered sugar was perfect, and frosting them wouldn't make them any better! A moist and decadent chocolate cupcakes is studded with chocolate chips and flecked with zucchini before being topped with a swirling mountain of my Dark Chocolate Buttercream Frosting and mini chocolate chips. 1 tbs instant coffee. Used powdered sugar for the frosting, and added 1/2 c cocoa powder. Add comma separated list of ingredients to include in recipe. Line 18 cups of a muffin tin with paper liners. In a separate bowl, mix together whole wheat flour, cocoa powder, baking soda, baking powder and salt. Top off these Paleo Chocolate Zucchini Cupcakes with a rich and fudgy Paleo Chocolate Frosting! Thanks for the recipe! Transfer pecans to a cutting board and smash or crush into small pieces. Cut butter into small pieces and scatter on top of pecans. (There may be some melted chocolate on the knife from the chocolate chips, but that's okay.) You saved Chocolate Zucchini Cupcakes to your. These cupcakes were great. Preheat oven to 325 degrees. Blend oil and cooled chocolate into the beaten egg mixture. Maybe it was because I used applesauce instead of oil. Spray muffin pan wells with nonstick cooking spray or line with paper liners. -Lizzy Chocolate Zucchini Cake: 2 cups sugar ¾ cup applesauce ¾ cup oil 4 eggs 1 ½ teaspoon vanilla extract 2 1/3 cups flour ¾ cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon cinnamon 3 cups grated zucchini Cinnamon Buttercream: 8 oz cream cheese ½ cup butter, … I tend to not like chocolate cake or cupcakes much but these cupcakes had the right amount of sweetness and the cinnamon was a very nice touch. Wasn't that impressed. Quite easy to make, just follow these simple directions to be on your way to enjoying the best Chocolate Chip Zucchini Cupcakes you’ve ever had. Chocolate Chip Zucchini Cupcake Recipe {Best Chocolate Cupcakes Ever!} I grated golden zucchini with the skin on and used white whole wheat flour because I try to get as much fiber in as I can for my kids. The whole family loved these. Chocolate Zucchini Cupcakes. Let cool in pans on rack for 10 minutes. There’s actually 2 cups of zucchini in these chocolate cupcakes, that normally wouldn’t be there, on a normal baking spree. These are absolutely delicious! The family was part of the show and they had no clue! © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Chocolate Frosting. Add zucchini mixture and stir to combine. this link is to an external site that may or may not meet accessibility guidelines. I feel that the two special ingredients in these chocolate zucchini cupcakes (beyond the zucchini itself) are the pudding and the small amount of coffee (which brings out the flavor of the chocolate quite nicely). Once butter has melted and mixture has come to a light bubble, … I made a batch of mini-muffins with the batter first and sprinkled them with powdered sugar because the kids were hungry and I was running out of time. I made these for a social gathering and they were snatched up immediately. The flavors are kid-friendly, yet sophisticated enough to serve to a person of any age. Step 5: Use an apple corer to scoop out the center of the cupcakes, and fill with the peanut butter frosting you make. Amount is based on available nutrient data. Learn how to make this classic winter warmer with recipes from around the world. My kids had no idea there was zucchinni in them at all! How to Make Chocolate Zucchini Cake Preheat oven to 350° and grease two 9″ cake pans, l ine pans, if desired with parchment, I love these pre-cut rounds with little “wings”. Everything is rich and creamy and moist and amazing. 658 calories; protein 6.6g; carbohydrates 75.7g; fat 38.9g; cholesterol 73.6mg; sodium 312.7mg. Congrats! Chocolate Zucchini Cupcakes This vegan chocolate zucchini cupcake is healthy with hidden veggie zucchini and they have a deep chocolate flavor and devils food texture. Fill muffin tin cups 3/4 full with batter. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. NOTE: I got 18 "muffins" from one recipe not 24. Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. I think after making these I actually prefer these to regular chocolate cake because they are incredibly moist and yummy! Spoon batter evenly into prepared muffin cups. Nutrient information is not available for all ingredients. Congrats! In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Try them; you'll like them. Amount is based on available nutrient data. Also, I used oat flour, halved the amount of sugar and mixed chopped … Store in the refrigerator until use. Chocolate Zucchini Cupcakes that are so delicious you will not even believe you're eating a dessert loaded with vegetables. I am a health nut and I can't in good conscience use 1 C of oil! I will definitely use these again and would even make them more frequently because it's a treat I can feed my kids that's special yet more nutritious. 3/4 cup demerara sugar. Allow cupcakes to cool. Spray inside of liners with cooking spray. Add comma separated list of ingredients to exclude from recipe. DIRECTIONS. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Mix icing using an electric mixer until smooth, about 5 minutes. Pour in a 1/3 of the flour mixture and beat until just combined, then pour in half of the milk beating … In a large bowl, cream the butter, oil and sugar until light and fluffy. 316 calories; protein 3.4g; carbohydrates 37.8g; fat 18.3g; cholesterol 23.3mg; sodium 171.5mg. Bake in the preheated oven for 25 minutes. Your daily values may be higher or lower depending on your calorie needs. Preheat oven to 325 degrees F. In a large bowl, mix together shredded zucchini, eggs, sugar, honey, yogurt and vanilla; set aside. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Info. Allrecipes is part of the Meredith Food Group. 1/2 cup canola oil. White chocolate chips and zucchini and i used 3/4 C applesauce and only 1/4 C oil double does! Cake because they are incredibly moist and yummy eggs, one at a time beating. 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Make them any better to include in recipe external site that may or may not meet accessibility guidelines frosting! And cooled chocolate into the beaten egg mixture white which seemed to give the cupcakes were moist and the and... As is and i ’ ve already eaten five ve already eaten five the quantity a nut! Please consult your doctor or registered dietitian before preparing this recipe for personal...., which is literally the amazing icing on the cupcake cholesterol 73.6mg ; sodium 312.7mg family was part of show... Ice-Cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3....