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Easy Chocolate Zucchini Cupcakes

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"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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37 m servings 164 cals
Original recipe yields 24 servings (2 dozen cupcakes)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 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.
  3. 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 164 calories; 6.5 g fat; 24.7 g carbohydrates; 3.1 g protein; 29 mg cholesterol; 236 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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