Zucchini Chip Cupcakes
1
Person talking
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
- Ready In:
- 35mins
- Yields:
- Units:
1
Person talking
ingredients
- 1⁄2 cup butter, softened
- 1⁄2 cup canola oil
- 1 3⁄4 cups sugar
- 2 eggs
- 1⁄2 cup milk
- 1 teaspoon vanilla extract
- 2 1⁄2 cups all-purpose flour
- 1⁄4 cup baking cocoa
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 2 cups shredded zucchini
- 1⁄4 cup miniature semisweet chocolate chips
- 1⁄2 cup chopped pecans
directions
- 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.
- 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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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".Reply
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Reply
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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
