Chocolate-Zucchini Cupcakes

Ingredients

• 2 ounces unsweetened chocolate
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 3/4 cups packed brown sugar
• 1 cup vegetable oil
• 2 cups finely grated unpeeled zucchini (2 small)
• 3/4 cup finely chopped pecans

Directions

1. 1

   In top of double boiler over hot not boiling water, melt chocolate.

2. 2

   Let cool in bowl, stir together flour, baking powder, baking soda and salt, set aside.

3. 3

   In large bowl and using electric mixer, beat eggs with sugar for about 10 minutes or until thickened and pale in color.

4. 4

   Blend in oil and cooled chocolate.

5. 5

   Add flour mixture, mixing a low speed just until blended.

6. 6

   Stir in zucchini and chopped pecans.

7. 7

   Using ice cream scoop, spoon batter into 24 paper-lined or greased muffin tins, filing each two-thirds full.

8. 8

   Bake in 350°F degrees oven for 20 minutes or until toothpick inserted in centres comes out clean.

9. 9

   Let cool completely and spread each cupcake with icing of your choice (chocolate is my favorite).