ZUCCHINI CHIP CUPCAKES
By curly
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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
- 1/4 cup chopped pecans
Details
Servings 2
Preparation
Step 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.
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.
Nutritional Facts
1 serving (1 each) equals 208 calories, 11 g fat (4 g saturated fat), 29 mg cholesterol, 149 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
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