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Chocolate-Zucchini Cupcakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.5827
Energy (kCal)4041.482
Carbohydrates (g)440.7741
Total fats (g)263.8349
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In top of double boiler over hot not boiling water, melt chocolate. | 2. Let cool in bowl, stir together flour, baking powder, baking soda and salt, set aside. | 3. In large bowl and using electric mixer, beat eggs with sugar for about 10 minutes or until thickened and pale in color. | 4. Blend in oil and cooled chocolate. | 5. Add flour mixture, mixing a low speed just until blended. | 6. Stir in zucchini and chopped pecans. | 7. Using ice cream scoop, spoon batter into 24 paper-lined or greased muffin tins, filing each two-thirds full. | 8. Bake in 350°F degrees oven for 20 minutes or until toothpick inserted in centres comes out clean. | 9. Let cool completely and spread each cupcake with icing of your choice (chocolate is my favorite). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chocolate 2 ounces unsweetened 267.624 20.5254 6.8607 27.0459
    purpose flour 2 cups - - - -
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    egg 3 214.5 1.08 18.84 14.265
    brown sugar 1 3/4 cups 1463.0 377.6465 0.462 0.0
    vegetable oil 1 cup 1879.16 0.0 0.0 218.0
    zucchini 2 cups grated unpeeled - - - -
    pecan 3/4 cup chopped 214.76 40.248000000000005 4.42 4.524

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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