Choco-Zucchini Cupcakes


Preheat oven to 325 degrees. Line 24 muffin cups with paper bake cups or lightly coat with non-stick cooking spray.

In a large bowl stir together zucchini, eggs, sugar, oil and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder and chocolate pieces if using those.

Spoon batter into prepared cups, filling about half full. Bake approximately 25 minutes or until a wooden toothpick inserted near centers comes out clean.

Cool in pans on wire racks for 5 minutes. Remove from pan and cool completely. Frost with Peanut Butter Frosting.

Servings: 24

Submitted By: Marianne
Original Source: Better Homes and Gardens

Very Yummy Cupcakes! They were a big hit at our house.

Submit a comment about this recipe: