Friday, March 25, 2011

Chocolate Zucchini Cupcakes

I discovered these yummy cupcakes a few summers ago when I had a million zucchini in the garden to use up. They have a nice dark chocolate flavor and are super moist!

Be sure not to over bake--they really will keep baking for a few minutes after being removed from the oven, and I've ruined a batch by leaving them in too long. The recipe says bake for 35 minutes, but usually mine are done by about 20 minutes.

I've never added frosting or anything--they are really good just on their own.

Total carbs in recipe = 784
Makes 24 cupcakes = 33 carbs each

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