Name: Chocolate Zucchini Cupcakes
Prep time: 15 s
Cook time: 20 s
Total time: 55 s
Yield: 12
Ingredients: 1 cup white whole-wheat flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 tablet NESTLÉ ABUELITA Chocolate OR 1/2 cup NESTLÉ ABUELITA Granulated Chocolate Drink Mix; 1/4 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk or NESTLÉ® CARNATION® Evaporated Milk; 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa; 1/2 cup packed light brown sugar; 1/4 cup vegetable oil; 2 large egg whites; 1 teaspoon vanilla extract; 1 cup grated zucchini (about 2 medium); Powdered sugar (optional)

Make It

Step 1

Preheat oven to 350° F. Line 12 muffin cups with cupcake liners.

Step 2

Combine flour, baking soda, baking powder and salt in a large bowl.

Step 3

Melt Abuelita chocolate and evaporated milk in a medium saucepan over medium heat until smooth. Cool slightly. Stir in cocoa, sugar, oil, egg whites and vanilla extract. Stir into flour mixture; fold in zucchini. Spoon batter evenly into cupcake liners.

Step 4

Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar, if desired.