Healthy Choco-Zucchini Cupcakes

Prep:15 min Cook: 00 min Serve: 24

I- Ingredients

  • Nonstick cooking spray (optional);
  • 2 cups shredded zucchini (about 8 oz.);
  • 3 eggs;
  • 2 cups granulated sugar;
  • 3/4 cup cooking oil;
  • 2 tsp vanilla;
  • 2 cups all-purpose flour;
  • 2/3 cup unsweetened cocoa powder;
  • 1 tsp baking soda;
  • 1 tsp salt;
  • 1/2 tsp baking powder;
  • 3/4 cup milk chocolate pieces (optional).

Peanut Butter Frosting:

  • 1/3 cup butter;
  • 1/2 cup peanut butter;
  • 1 Tbsp milk;
  • 1/2 tsp vanilla;
  • 1/2 cups powdered sugar;
  • 2 tsp milk (optional).

II- Directions

  1. Preheat oven to 325 degrees F (163 degrees C).
  2. Line twenty-four 2-1/2-inch muffin cups with a double or single layer of paper bake cups or lightly coat with nonstick cooking spray; set aside.
  3. In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla.
  4. Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined.
  5. Spoon batter into prepared pans, filling cups about half full.
  6. Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean.
  7. Cool in pan on wire racks for 5 minutes.
  8. Remove from cups. Cool completely on racks.
  9. Frost with Peanut Butter Frosting. Makes 24 cupcakes.

Peanut Butter Frosting:

  1. Allow butter to stand at room temperature for 30 minutes.
  2. In a medium mixing bowl combine butter, peanut butter, the 1 tablespoon milk, and the vanilla.
  3. Beat with an electric mixer on medium speed until smooth.
  4. Gradually add powdered sugar, beating well.
  5. If necessary, stir in the 1 to 2 teaspoons milk to make frosting spreading consistency.

III- Nutrition Facts

Serving Size: 1 Cupcake

  • 263 Calories;
  • Fat: 13g;
  • Saturated fat: 4g;
  • Cholesterol: 33mg;
  • Carbs: 35g;
  • Fiber: 1g;
  • Sugar: 25g;
  • Protein: 4g.

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