Zucchini Chip Cupcakes
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
YIELD: 24 muffins
UNITS: US
INGREDIENTS
Nutrition- 1⁄2
- 1⁄2cup canola oil
- 1 3⁄4cups sugar
- 2
- 1⁄2cup milk
- 1teaspoon vanilla extract
- 2 1⁄2cups all-purpose flour
- 1⁄4cup baking cocoa
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄2teaspoon ground cinnamon
- 2cups shredded zucchini
- 1⁄4cup miniature semisweet chocolate chips
- 1⁄2cup chopped pecans
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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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