ZUCCHINI CHIP CUPCAKES

By curly

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.