Zucchini Chip Cupcakes

Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a great tasting recipe to use up zucchini and they freeze well. The recipe is from Taste of Home - the only change I made was to add more nuts

Ingredients Nutrition

Directions

  1. In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to 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° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Most Helpful

Made this for the DS to take to music recreation group and it was an outstanding success. I got 26 cupcakes from the mix and didn't quite have enough pecans to cover all so used up the last of some slivered almonds that I had and some candy coated chocolates on a couple. Thank you Ceezie, made May "Farm Cooking".

I'mPat May 18, 2010