Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These zucchini cupcakes are amazing! You will love them. Every time I make these, they turn out so good.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with paper liners.

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  • Whisk vegetable oil, egg, milk, lemon juice, and vanilla extract together in a bowl.

  • Combine flour, sugar, chocolate chips, baking soda, cinnamon, and salt in a separate bowl. Pour in oil mixture and fold gently to combine. Stir in zucchini. Spoon batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts

233 calories; protein 2.7g; carbohydrates 29.9g; fat 12g; cholesterol 15.9mg; sodium 211.9mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/11/2019
These cupcakes were very moist and has good flavor but they tasted more like a muffin to me than a cupcake. I also thought they were very sweet. I left some as is and some I frosted with cream cheese icing. I preferred the ones without the frosting. Read More