Zucchini Chip Cupcakes

READY IN: 35mins
I'mPat
Recipe by Ceezie

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

Top Review by I'mPat

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".

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.

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