Zucchini Chip Cupcakes
These moist cupcakes don’t even need frosting, and they’re a great way to use up zucchini. Cinnamon, chocolate chips, and pecans make these so delicious, no one will know they’re made with vegetables too!
Zucchini Chip Cupcakes
Zucchini Chip Cupcakes
| Servings | Prep Time | Cook Time |
| 24cupcakes | 15minutes | 20minutes |
| Servings | Prep Time |
| 24cupcakes | 15minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 1 3/4 cups sugar
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 cups zucchini shredded
- 1/4 cup miniature semisweet chocolate chips
- 1/4 cup pecans chopped
Servings: cupcakes
Units:
Ingredients
Servings: cupcakes Units: |
Instructions
- In a large mixing bowl, beat the butter, oil, and sugar. Add the eggs, milk, and vanilla; mix well. Combine the flour, cocoa, baking soda, salt, and cinnamon; add to the creamed mixture. Fold in zucchini and chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375°F for 20 to 25 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
