Recipe Chocolate-Zucchini Cupcakes (Vegetarian)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

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