Menu
Zucchini Cupcakes Zucchini Cupcakes
Chocolate Zucchini Cupcakes Chocolate Zucchini Cupcakes
Zucchini Chocolate Chip Muffins Zucchini Chocolate Chip Muffins
Zucchini Chip Chocolate Cake Zucchini Chip Chocolate Cake
Pumpkin Chip Cupcakes Pumpkin Chip Cupcakes
Zucchini Chip Snack Cake Zucchini Chip Snack Cake
Zucchini Walnut Chip Chocolate Cake Zucchini Walnut Chip Chocolate Cake
Jumbo Zucchini Chip Muffins Jumbo Zucchini Chip Muffins
Peanut Butter Chocolate Chip Zucchini Cake Peanut Butter Chocolate Chip Zucchini Cake
Zucchini Muffins Zucchini Muffins
Chocolate Chip Cupcakes Chocolate Chip Cupcakes
Zucchini Pancakes Zucchini Pancakes
Zucchini Cake Zucchini Cake
Zucchini Chocolate Chip Cookies Zucchini Chocolate Chip Cookies
Carrot Zucchini Muffins Carrot Zucchini Muffins
Chip Lover's Cupcakes Chip Lover's Cupcakes
Zucchini Carrot Muffins Zucchini Carrot Muffins
Banana-Chip Mini Cupcakes Banana-Chip Mini Cupcakes
Walnut Zucchini Muffins Walnut Zucchini Muffins
Carrot Cake Cupcakes Carrot Cake Cupcakes

Zucchini Chip Cupcakes

10 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 20 min.

Makes

about 2 dozen

Updated: Sep. 24, 2022
"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."
Zucchini Chip Cupcakes
Zucchini Chip Cupcakes Recipe photo by Taste of Home
Next Recipe

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

  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.
  2. 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.

Nutrition Facts

1 each: 208 calories, 11g fat (4g saturated fat), 29mg cholesterol, 149mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.