- 22, Jun 2020
- #1
Ingredients:
2 (30 g) tiles of dark chocolate, melted
3 eggs
1 3/4 cup brown sugar
1 cup vegetable oil
2 cups wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
2 cups grated zucchini
3/4 cup chopped walnuts
1 (450 g) chocolate glaze
1/2 cup walnut halves
Cooking:
Delicious cupcakes with chocolate and zucchini will not leave anyone indifferent, so you will have to purchase coffee in bulk, as the number of “tea breaks” will obviously increase.
Preheat the oven to 175 degrees C.
In a large bowl, beat eggs with sugar for about 10 minutes or until you get a thick, pale mass.
Add butter and chilled chocolate to the beaten egg mixture. In a small bowl, combine flour, baking powder, soda and salt.
Add the flour mixture to the egg mixture and mix thoroughly until combined.
Add zucchini and chopped nuts.
Using an ice cream spoon, put the dough in 24 paper tins or greased cupcake tins, filling in 2/3 of the volume. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool in molds on a rack for 10 minutes.
Then remove from the molds and let cool completely.
Lubricate with chocolate or any other icing to your taste and garnish with walnuts or pecans.
2 (30 g) tiles of dark chocolate, melted
3 eggs
1 3/4 cup brown sugar
1 cup vegetable oil
2 cups wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
2 cups grated zucchini
3/4 cup chopped walnuts
1 (450 g) chocolate glaze
1/2 cup walnut halves
Cooking:
Delicious cupcakes with chocolate and zucchini will not leave anyone indifferent, so you will have to purchase coffee in bulk, as the number of “tea breaks” will obviously increase.
Preheat the oven to 175 degrees C.
In a large bowl, beat eggs with sugar for about 10 minutes or until you get a thick, pale mass.
Add butter and chilled chocolate to the beaten egg mixture. In a small bowl, combine flour, baking powder, soda and salt.
Add the flour mixture to the egg mixture and mix thoroughly until combined.
Add zucchini and chopped nuts.
Using an ice cream spoon, put the dough in 24 paper tins or greased cupcake tins, filling in 2/3 of the volume. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool in molds on a rack for 10 minutes.
Then remove from the molds and let cool completely.
Lubricate with chocolate or any other icing to your taste and garnish with walnuts or pecans.
