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Ingredients
- 2 1/2 cups flour
- 4 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 salt
- 1/2 cup milk
- 1/4 tsp white vinegar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cup white sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups finely grated zucchini
- 1 cup semisweet chocolate chips
- 1/4 cups chopped pecans or walnuts
Details
Servings 24
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
Heat oven to 325°- 350°
Line cupcake pans with foil liners.
In medium bowl, blend flour, cocoa, soda, cinnamon and salt; set aside. Stir together milk and vinegar in a small cup; set aside.
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.
On low speed, gradually add flour mixture; beat until just combined. Stir in zucchini, chocolate chips and nuts. Fill muffin cups 2/3 cup full.
Bake for 20-28 minutes or until toothpick inserted in centers comes out clean. Cool completely on a wire rack.
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