Zucchini Chip Cupcakes Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 208
  • Fat:
  • 11 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 29 mg
  • Sodium:
  • 149 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


St. Patrick's Day Cupcakes

"These stir-and-bake cupcakes go together super-quick," remarks Kathy Meyer of Almond, Wisconsin. Pistachio... View this recipe »



No-Stick Muffin Liners

When baking muffins or cupcakes in paper liners, I spray them with nonstick cooking spray. The liner peels off... Read more »


Zucchini Chip Cupcakes

Quick Cooking - try a FREE ISSUE today!

"My three girls love these moist, nut-topped cupcakes even without frosting," remarks Debra Forshee from Stockton, Kansas. "They're a great way to use up zucchini, and they freeze well for a quick snack."

SERVINGS: 24

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 20 min.

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 mixing 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. Yield: about 2 dozen.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.