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    You are in: Home / Recipes / Chocolate-Zucchini Cupcakes Recipe
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    Chocolate-Zucchini Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    stephanie's Note:

    A good way to use the zucchini. Kids love them in lunch box.

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    Ingredients:

    Yield:

    dozen c ...

    Units: US | Metric

    Directions:

    1. 1
      In top of double boiler over hot not boiling water, melt chocolate.
    2. 2
      Let cool in bowl, stir together flour, baking powder, baking soda and salt, set aside.
    3. 3
      In large bowl and using electric mixer, beat eggs with sugar for about 10 minutes or until thickened and pale in color.
    4. 4
      Blend in oil and cooled chocolate.
    5. 5
      Add flour mixture, mixing a low speed just until blended.
    6. 6
      Stir in zucchini and chopped pecans.
    7. 7
      Using ice cream scoop, spoon batter into 24 paper-lined or greased muffin tins, filing each two-thirds full.
    8. 8
      Bake in 350°F degrees oven for 20 minutes or until toothpick inserted in centres comes out clean.
    9. 9
      Let cool completely and spread each cupcake with icing of your choice (chocolate is my favorite).

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    Ratings & Reviews:

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    Nutritional Facts for Chocolate-Zucchini Cupcakes

    Serving Size: 1 (1403 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2700.0
     
    Calories from Fat 1459
    54%
    Total Fat 162.1 g
    249%
    Saturated Fat 28.3 g
    141%
    Cholesterol 317.2 mg
    105%
    Sodium 1593.9 mg
    66%
    Total Carbohydrate 302.1 g
    100%
    Dietary Fiber 13.3 g
    53%
    Sugars 190.1 g
    760%
    Protein 31.2 g
    62%

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