Zucchini Chip Cupcakes Recipe

 Zucchini Chip Cupcakes Recipe Zucchini Chip Cupcakes Recipe photo by Taste of Home Rating 5

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"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."
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Zucchini Chip Cupcakes Recipe
  • Prep: 15 min. Bake: 20 min.
  • Yield: 24 Servings
    •
15 20 35

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. Yield: about 2 dozen.

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.

Originally published as Zucchini Chip Cupcakes in Quick Cooking July/August 1998, p54

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Reviews for Zucchini Chip Cupcakes

Zucchini Chip Cupcakes Recipe

Zucchini Chip Cupcakes

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(1-7) of 7 reviews

Reviewed on Nov. 05, 2011 by JenfromFlag

An easy recipe to throw together that turns out tasting wonderful. A great way to use zucchini before it goes bad.

Reviewed on Aug. 28, 2011 by kbabe819

Fantastic! I left out the nuts as my family doesn't care for them and they are great!

Reviewed on Aug. 28, 2011 by tammymiller65

These were very good, but not sweet enough for me. I would consider them more of a muffin then a cupcake.

Reviewed on Aug. 19, 2010 by dsfullersr

Wonderful flavor. Well received by all you shared the goodies!

Reviewed on Aug. 17, 2010 by Litter1bit

Absolutely delicious. Very moist and flavorful! Will definitely make again!

Reviewed on Sep. 08, 2009 by Mrs.Bakes-a-lot

We all loved these cupcakes! Our daughter's school is

nut-free, so rather than using the pecans on top, I sprinkled toffee bits on top before baking. Heavenly!!

Reviewed on Oct. 15, 2008 by lisakayhan

Without the nuts these are like perfect little moist chocolate cakes, my kids had no idea there was zucchini in them. They are absolutely wonderful!

 
 

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