Zucchini Chip Cupcakes

4.7
(34)

'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.'

2
2
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
24
Yield:
24 servings

Ingredients

  • ½ cup butter or margarine, softened

  • ½ cup vegetable oil

  • 1 ¾ cups sugar

  • 2 eggs

  • ½ cup milk

  • 1 teaspoon vanilla extract

  • 2 ½ cups all-purpose flour

  • ¼ cup baking cocoa

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • 2 cups shredded zucchini

  • ¼ cup miniature semisweet chocolate chips

  • ¼ cup chopped pecans

Directions

  1. In a mixing bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, salt and cinnamon; add to the creamed mixture. Fold in zucchini and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375 degrees F for 20-25 minutes or until top springs back when lightly touched.