CHOCOLATE-ZUCCHINI CUPCAKES
Chocolate and zucchini cupcakes with nuts - what could be better? Use pecans in place of walnuts if you like.
Provided by jen
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
- In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
- Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 18.3 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 171.5 mg, Sugar 27.1 g
ZUCCHINI CUPCAKES
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI CUPCAKES
A great way to use up some of that zucchini! It is basically a spice cake with zucchini hidden in it. The icing is wonderful and the cupcakes are very moist. Kids & adults alike love them.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
- Combine dry ingredients; add to the egg mixture and mix well.
- Add zucchini and mix well.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 350°F for 20-25 minutes or until cupcakes test done.
- Cool for 10 minutes before removing to a wire rack.
- For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
- Cook and stir for 2 minutes.
- Remove from the heat; stir in vanilla.
- Cool to lukewarm.
- Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
- Frost cupcakes.
SWEET ZUCCHINI CUPCAKES
Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h30m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
- In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
- In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
- Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
- Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
ZUCCHINI CUPCAKES
Make and share this Zucchini Cupcakes recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 39m
Yield 18 cupcakes
Number Of Ingredients 12
Steps:
- Beat eggs, sugar, oil, orange juice and extract.
- Combine dry ingredients; add to egg mixture; mix well.
- Add zucchini and blend well.
- Fill greased or paper lined muffin cups 2/3 full.
- Bake at 350* for 23 minutes or until pick comes out clean.
Nutrition Facts : Calories 192.7, Fat 7.1, SaturatedFat 1.1, Cholesterol 35.2, Sodium 252.8, Carbohydrate 29.5, Fiber 0.8, Sugar 15.7, Protein 3
CHOCOLATE ZUCCHINI CUPCAKES
Our grandkids love these cupcakes and don't believe us when we tell them there are veggies in them! I'm always asked for this recipe, which makes a tasty treat after school, packed in lunches or served as dessert after dinner. -Carole Fraser, North York, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 21 cupcakes.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts : Calories 326 calories, Fat 17g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 288mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE ZUCCHINI CUPCAKES
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!
Provided by tayoush
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 18
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- Combine zucchini, oil, and eggs in a large mixing bowl.
- Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
- Bake in the preheated oven for 25 minutes.
- 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.
- Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.
Nutrition Facts : Calories 658.3 calories, Carbohydrate 75.7 g, Cholesterol 73.6 mg, Fat 38.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 12.9 g, Sodium 312.7 mg, Sugar 56.4 g
ZUCCHINI GINGER CUPCAKES
Provided by Ian Knauer
Categories Cake Soup/Stew Food Processor Mixer Cheese Citrus Dairy Ginger Vegetable Bake Vegetarian Quick & Easy Zucchini Summer Gourmet
Yield Makes 12 cupcakes
Number Of Ingredients 24
Steps:
- Bake cupcakes:
- Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
- Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
- Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
- Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
- Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
- Make frosting:
- Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
- Frost tops of cooled cupcakes.
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