Name: Chocolate Zucchini Cupcakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Yield: 18
Cuisine: US
Ingredients: 1 cup pecans; 1 tablespoon butter; Cooking spray; 3 cups grated zucchini; 1.5 cups vegetable oil; 3 eggs; 3 cups all-purpose flour; 3 cups white sugar; 10 tablespoons unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; 2 (8 ounce) packages cream cheese, softened; 0.5 cup salted butter, softened; 2 cups white sugar; 1 teaspoon almond extract

Indulge in these moist and decadent chocolate zucchini cupcakes, a delightful treat that perfectly balances rich cocoa flavor with the subtle sweetness of zucchini, topped with a luscious cream cheese frosting.

Follow The Directions

01

Step

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans. (Prep Time: 2 minutes)

02

Step

Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces. (Cook Time: 15 minutes)

03

Step

Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray. (Prep time: 5 minutes)

04

Step

Combine zucchini, oil, and eggs in a large mixing bowl. (Prep time: 3 minutes)

05

Step

Mix flour, sugar, toasted pecans, cocoa powder, cinnamon, and salt in a separate bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter. (Prep time: 10 minutes)

06

Step

Bake in the preheated oven for 25 minutes. (Cook Time: 25 minutes)

07

Step

While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use. (Prep time: 20 minutes)