These are pretty healthy, moist, and delicious. You cannot even tell they have zucchini in them and a great way to put nutrition into something your kids will eat! Excellent plain or with cream cheese frosting!

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Recipe Summary

prep:
15 mins
cook:
22 mins
total:
37 mins
Servings:
24
Yield:
2 dozen cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

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  • Mix cake mix, pudding mix, zucchini, eggs, sour cream, and applesauce together in a bowl until batter is smooth and thick; fold in chocolate chips. Spoon batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 22 to 25 minutes.

Cook's Notes:

Two eggs and two eggs whites can be substituted for the 3 large eggs, if desired.

Nutrition Facts

164 calories; protein 3.1g 6% DV; carbohydrates 24.7g 8% DV; fat 6.5g 10% DV; cholesterol 29.5mg 10% DV; sodium 235.7mg 9% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/27/2019
Very moist cupcakes! No frosting needed. The chocolate chips in the batter are a yummy addition. I made the recipe as written, my applesauce was sugar free. Read More
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