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.