Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes 

  4 (1 ounce) squares unsweetened chocolate, melted 

 3 eggs

  1 3/4 cups packed brown sugar 

 3/4 cup vegetable oil 

 2 1/4 cups all-purpose flour 

 1 teaspoon baking powder 

 3/4 teaspoon baking soda

 1/2 teaspoon salt

  2 cups grated zucchini 

 1. Preheat the oven to 350 degrees F (175 degrees C).
 2. In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
3. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini. Spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
4. Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely.