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