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
Servings: cupcakes
Units:
Ingredients
Servings: cupcakes
Units:
Instructions
  1. 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.
  2. 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.