Nutty Chocolate-Courgette Cupcakes

    (218)
    40 mins

    Healthy delicious cupcakes with courgettes (zucchini) , chocolates and nuts. Use pecans in place of walnuts if you like.


    209 people made this

    Ingredients
    Serves: 24 

    • 60g dark chocolate, melted and cooled
    • 3 eggs
    • 1¾ cups brown sugar
    • 1 cup (250ml) vegetable oil
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 cups grated zucchini
    • ¾ cup chopped walnuts
    • icing and walnut halves

    Directions
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180C.
    2. In a large bowl, beat eggs with sugar for about 5 minutes or until thickened and pale. Blend oil and melted chocolate into the beaten egg mixture.
    3. In a small bowl stir together flour, baking powder, baking soda and salt. Stir into egg mixture until just blended. Stir in courgette and chopped nuts.
    4. Using an ice-cream scoop, spoon mixture into 24 medium size paper-lined or greased muffin cups, filling the cups 2/3 full.
    5. Bake in preheated oven for 20 minutes or until skewer inserted in a cupcake's center comes out clean.
    6. Let cool in the tins on rack for 10 minutes. Remove from pans and allow to cool completely. Ice with chocolate or vanilla icing and garnish with walnut or pecan halves.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (218)

    Reviews in English (185)

    by
    135

    These cupcakes are easy and delicious. I did make a couple of modifications, though. The recipe just didn't seem chocolate-y enough for me, so I doubled the amount and added 2 extra Tbsp of sugar. Excessive, perhaps, but mmmmmm. I substituted a 1/2 cup of applesauce for 1/2 the oil. I also added 1 1/2 tsp of vanilla extract and 1 tsp of cinnamon. I forgot to put in the nuts and didn't frost them. 4 for the original recipe - 5 for my revised one! - henry's girlfriend  -  24 Sep 2005  (Review from Allrecipes US | Canada)

    by
    76

    Absolutely terrific! Per the other reviews I doubled the chocolate and reduced the oil to 3/4 cup (didn't need to add any applesauce to make up for it, but there is additional fat in the extra 2 squares of chocolate.) I grated golden zucchini with the skin on and used white whole wheat flour because I try to get as much fiber in as I can for my kids. I used white chocolate chips instead of nuts because my kids won't eat nuts. They turned out GREAT! Oh, and get this, I was gonna' make frosting, but my 11 year old son (who normally thinks frosting is the best part,) told me not to. I made a batch of mini-muffins with the batter first and sprinkled them with powdered sugar because the kids were hungry and I was running out of time. My son had one and said the powdered sugar was perfect, and frosting them wouldn't make them any better! Try them; you'll like them.  -  30 Jul 2007  (Review from Allrecipes US | Canada)

    by
    69

    I made two small changes in this recipe--I cut the sugar back to a cup and I halved the vegetable oil and used one half cup homemade applesauce. Baked at 350, mine were done at 20 minutes. Mine did not turn out like cupcakes, they were more like muffins. Even so, the flavor of these was fantastic......even with the substituted applesauce. VERY moist. The whole family loved these. NOTE: I got 18 "muffins" from one recipe, not 24.  -  22 Aug 2012  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 9 collections