chocolate-zucchini cupcakes

ingredients

• servings: 2
• 2 (1 ounce) squares unsweetened chocolate, melted
• 3 eggs
• 1 3/4 cups packed brown sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups grated zucchini
• 3/4 cup chopped walnuts
• 1 (16 ounce) package chocolate frosting
• 1/2 cup walnut halves

recipe

• 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.