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    You are in: Home / Recipes / Chocolate Zucchini Cupcakes Recipe
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    Chocolate Zucchini Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    loveleesmile's Note:

    Mmmmmm. REcipe comes from a mag.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
    2. 2
      In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
    3. 3
      In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes.
    4. 4
      Cool on a wire rack, while preparing the icing (I made these without the icing).
    5. 5
      Don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat.

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    Nutritional Facts for Chocolate Zucchini Cupcakes

    Serving Size: 1 (79 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 273.3
     
    Calories from Fat 129
    47%
    Total Fat 14.3 g
    22%
    Saturated Fat 4.3 g
    21%
    Cholesterol 38.0 mg
    12%
    Sodium 226.2 mg
    9%
    Total Carbohydrate 34.3 g
    11%
    Dietary Fiber 1.8 g
    7%
    Sugars 21.0 g
    84%
    Protein 3.7 g
    7%

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