Cakes
2 ounces unsweetened chocolate (60 g)
2 cups all-purpose flour (500 mL)
1 teaspoon baking powder (5 mL)
1 teaspoon baking soda
1/2 teaspoon salt (2 mL)
3 eggs
1-3/4 packed brown sugar (425 mL)
1 cup veg oil (250 mL)
2 cups finely grated unpeeled zucchini
(2 small) 500 mL
3/4 cup finely chopped walnuts or pecans (175 mL)
Chocolate butter icing
Walnut or pecan halves or coloured sprinkles
In top of double boiler over hot, not boiling water, melt chocolate.
(Alternatively , microwave chocolate at medium for 2-3 min. or until melted.) Let cool.
In bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
In large bowl, using electric mixer, beat eggs with sugar for about 10 min. or until thickened and pale in colour. Blend in oil and cooled chocolate. Add flour mixture, mixing at low speed just until blended. Stir in zucchini and chopped nuts.
Using ice-cream scoop, spoon batter into 24 paper-lined or greased muffin tins, filling each 2/3 full.
Bake in 350 F (180 C) oven for 20 min. or until toothpick inserted in centre comes out clean. Let cool in pans on rack for 10 min.
Remove muffins from pans and let cool completely. Spread each cupcake with icing; garnish with nuts. Makes 2 dozen cupcakes.