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Ingredients
- 2 1/2 c call purpose flour
- 4 tbs cocoa powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 c milk
- 1/4 tsp white vinegar
- 1/2 c (1stick) unsalted butter, softened
- 1/2 c vegetable oil
- 1 3/4 c granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 c peeled,finely grated zucchini
- 1 c semisweet chocolate chips
- 1/4 c chopped pecans or walnuts
Details
Servings 24
Preparation
Step 1
1) heat oven to 325. line 2 cupcake pans with foil liners
2) in medium size bowl, blend flour, cocoa powder, baking soda, cinnamon and salt; set aside. stir together milk and vinegar in a small bowl; set aside.
3) in large bowl, beat butter, oil and sugar on medium-high speed for 3 minutes or until light and fluffy. add eggs and vanilla; beat until combined. add milk mixture and beat well.
4) on low speed, gradually add flour mixture; beat until just combined. stir in zucchini and1/2c of the chips. fill prepared cups 2/3 full ( a generous 1/4c) and sprinkle with remaining 1/2c chips and the nuts.
5) bake at 325 for 20 minutes or until toothpick inserted in centers comes out clean. cool completely on wire rack.
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