Zucchini Chocolate Chip Cupcakes

4.0
(26)

My kids and I love to make this treat after we have brought in the day's harvest from the garden.

2
2
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
Servings:
18
Yield:
18 cupcakes

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 4 tablespoons instant hot chocolate mix

  • ½ cup butter

  • ½ cup olive oil

  • 1 ¾ cups white sugar

  • 2 eggs

  • ½ cup sour milk

  • 1 teaspoon vanilla extract

  • 2 ½ cups grated zucchini

  • 1 cup chocolate chips

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.

  2. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.

  3. Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey fresh from the oven!

Nutrition Facts (per serving)

291 Calories
15g Fat
39g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 291
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 35mg 12%
Sodium 198mg 9%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 4%
Total Sugars 26g
Protein 3g
Vitamin C 3mg 15%
Calcium 24mg 2%
Iron 1mg 7%
Potassium 127mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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