Zucchini Chip Cupcakes
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: about 2 dozen.
"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."
Ingredients
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1/2 cup butter, softened
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1/2 cup canola oil
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1-3/4 cups sugar
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2 eggs
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1/2 cup milk
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1 teaspoon vanilla extract
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2-1/2 cups all-purpose flour
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1/4 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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2 cups shredded zucchini
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1/4 cup miniature semisweet chocolate chips
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1/4 cup chopped pecans
Directions
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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.
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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.
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