ZUCCHINI CHIP CUPCAKES

ZUCCHINI CHIP CUPCAKES
ZUCCHINI CHIP CUPCAKES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

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

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. 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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