Desserts & Breads

Chocolate Zucchini Cupcakes

EL MEJOR NIDO
Chocolate Zucchini Cupcakes
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
20 min
Recipe Info - Serving Size
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.

Chocolate Zucchini Cupcakes from Official ABUELITA™ are a delightful fusion of deep chocolate notes and moist texture, thanks to the addition of zucchini. Crafted with NESTLÉ® TOLL HOUSE® Baking Cocoa, these cupcakes deliver a rich, indulgent taste that is perfectly complemented by a subtle hint of cinnamon from ABUELITA™. With the creamy inclusion of NESTLÉ® CARNATION® Evaporated Lowfat Milk, each bite is a smooth, chocolatey delight.

Ideal for celebratory occasions or simply as an afternoon indulgence, these cupcakes are an easy recipe that even novice bakers can master. The dessert is perfect for Mother's Day or any fall gathering, providing a comforting and chocolaty treat.

Whether you're enjoying these cupcakes with a dusting of powdered sugar or without, the unique combination of ingredients makes for a memorable dessert experience. Tasting these Chocolate Zucchini Cupcakes is surely an event where warmth, tradition, and luscious flavors meet.

Ingredients

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.

Ingredients

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