Zucchini Chip Cupcakes

Name: Zucchini Chip Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 muffins
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

(1)

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

READY IN: 35mins

YIELD: 24 muffins

UNITS: US

INGREDIENTS

Nutrition

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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