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Zucchini Chip Cupcakes

 Zucchini Chip Cupcakes
"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."
24 ServingsPrep: 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 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.

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Zucchini Chip Cupcakes (continued)

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.