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Our grandkids love these cupcakes and don't believe us when we tell them there are veggies in them! I'm always asked for this recipe, which makes a tasty treat after school, packed in lunches or served as dessert after dinner. —Carole Fraser, North York, Ontario
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Nutritional Facts 1 cupcake equals 326 calories, 17 g fat (9 g saturated fat), 50 mg cholesterol, 288 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chocolate Zucchini Cupcakes in Simple & Delicious May/June 2009, p35
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Reviewed on Aug. 21, 2012 by Pianogirl22
These cupcakes were very dense and heavy. I was surprised at the lack of flavor. There was also extremely crumbly. I wouldn't make them again.
Reviewed on Aug. 17, 2012 by claudiav
I didn't even ice them and they were delicious. My whole family said this recipe was a keeper.
Reviewed on Aug. 06, 2012 by crayolabob
I bake all the time and i didn't think there was a way to make chocolate taste bad. But this was it! I had such high hopes going into this with all the great reviews and a giant zucchini to use up. Followed the directions but did 2 cups of zucchini, no carrots. I don't think that would have changed anything. I thought something wasn't quite right when the batter was so thick and heavy. The cupcakes were very dense but they had no flavor. The sugar and chocolate did nothing for them. Had everyone in my family try one before I bothered to frost them and then I dumped them all in the garbage! Even frosting wouldn't have saved this tasteless creation. I'm puzzled by this because no matter how horrible something I baked looked - it usually tastes great. This just had no flavor at all.
Reviewed on Aug. 03, 2012 by PTuttle
Reply to NancyStree. You probably could leave out the cocoa powder, but if I did I would add some cinnamon or pumpkin pie spice blend to give the cupcakes more flavor. I haven't made these with or without the cocoa powder, but I think it would work.
Reviewed on Aug. 02, 2012 by tiffanypaddock
These were fantastic! My kids don't like zucchini but they loved these! I dipped them in chocolate ganache! Yummy!
Reviewed on Aug. 01, 2012 by louise6122
These were delicious. To Ohio- You should be looking for desserts in the sugar free threads. I bet you have that occassional candy bar, wine, beer or whatever. Everything in moderation my dear, is not gonna kill you or your kids!
Reviewed on Aug. 01, 2012 by NancyStree
I was wondering if you could make this without the cocoa powder?? My husband is not a fan of chocolate??
Reviewed on Aug. 01, 2012 by Ohio46
I would be far more concerned with the amount of fat and sugar in this recipe to be feefing children than working in a serving or two of vegetable. 1 1/4 cup butter is a HUGE amount of cholestrol/fat.
Reviewed on Jul. 29, 2012 by jducklips
Amazing! I made these with my kids today and they loved them! I used Coconut Milk Whipped Cream as the frosting, and they were so amazing. I cut down on the sugar. I put 1/2 cup sugar and 1/2 cup brown sugar. They turned out really good and I will be making them again! Thank You
Reviewed on Jul. 25, 2012 by Originaltatie
Very light & "airy" texture. One isn't enough. I'll do it without icing and it melt in your mouth!
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