Desserts & Breads
Chocolate Zucchini Cupcakes
Chocolate Zucchini Cupcakes
Level
Easy
Prep
15 minutes
Cook
20 minutes
Servings
12 cupcakes
Abuelita adds a hint of cinnamon to these double chocolate cupcakes, and zucchini adds moisture without changing the luscious chocolate flavor. It's sure to become one of your favorite recipes for a chocolate treat.
Key Ingredients
Ingredients
- ●1 cup white whole-wheat flour
- ●1 teaspoon baking soda
- ●1/2 teaspoon baking powder
- ●1/2 teaspoon salt
- ●1 tablet NESTLÉ ABUELITA Chocolate OR 1/2 cup NESTLÉ ABUELITA Granulated Chocolate Drink Mix
- ●1/4 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk or NESTLÉ® CARNATION® Evaporated Milk
- ●1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- ●1/2 cup packed light brown sugar
- ●1/4 cup vegetable oil
- ●2 large egg whites
- ●1 teaspoon vanilla extract
- ●1 cup grated zucchini (about 2 medium)
- ●Powdered sugar (optional)
Make It
Step 1
Preheat oven to 350° F. Line 12 muffin cups with cupcake liners.
Step 2
Combine flour, baking soda, baking powder and salt in a large bowl.
Step 3
Melt Abuelita chocolate and evaporated milk in a medium saucepan over medium heat until smooth. Cool slightly. Stir in cocoa, sugar, oil, egg whites and vanilla extract. Stir into flour mixture; fold in zucchini. Spoon batter evenly into cupcake liners.
Step 4
Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar, if desired.
