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Zucchini Chip Cupcakes

Zucchini Chip Cupcakes created by ImPat

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:

ingredients

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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RECIPE MADE WITH LOVE BY

@Ceezie
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@Ceezie
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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"
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  1. ImPat
    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
  2. ImPat
    Zucchini Chip Cupcakes Created by ImPat
    Reply
  3. 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
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